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Glycosylation method for improving PSE chicken breast myofibrillar protein gel quality

A technology for myofibrillar protein and chicken breast meat, which is applied in climate change adaptation, food science and other directions, can solve problems such as poor performance of gel products, improve water retention and gel hardness, improve gel quality and economic benefits, The effect of mild treatment conditions

Active Publication Date: 2018-03-23
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a glycosylation method for improving the gel quality of PSE-like chicken breast myofibrillar protein for the poor performance of gel products of PSE-like chicken

Method used

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  • Glycosylation method for improving PSE chicken breast myofibrillar protein gel quality
  • Glycosylation method for improving PSE chicken breast myofibrillar protein gel quality
  • Glycosylation method for improving PSE chicken breast myofibrillar protein gel quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Remove connective tissue and fat from 100g normal chicken breast, cut into small pieces and mince, add four times standard salt solution (0.1mol / L KCl, 20mmol / L KCl, 20mmol / L K 2 HPO 4 / KH 2 PO 4 , 2mmol / L of MgCl 2 , 1mmol / L EGTA in a salt solution with a pH value of 7.0), homogenate, filter with double-layer gauze, and then elute with 2000×g, 10min centrifugation conditions; Add four times the standard salt solution, homogenize and then elute with 2000×g, 10min centrifugation; then add four times the standard salt solution to the precipitate obtained after the second elution according to the mass volume ratio, and homogenize Use 2000×g, 10min centrifugation conditions for elution; repeat the elution three times; add four times the 0.1mol / L KCl solution to the precipitate obtained after elution with standard salt solution according to the mass volume ratio, and use 2000× g, 10min centrifugal conditions for elution, add the precipitate obtained after elution again i...

Embodiment 2

[0030] Remove connective tissue and fat from 100g normal chicken breast, cut into small pieces and mince, add four times standard salt solution (0.1mol / L KCl, 20mmol / L KCl, 20mmol / L K 2 HPO 4 / KH 2 PO 4 , 2mmol / L of MgCl 2 , 1mmol / L EGTA in a salt solution with a pH value of 7.0), homogenate, filter with double-layer gauze, and then elute with 2000×g, 10min centrifugation conditions; Add four times the standard salt solution, homogenize and then elute with 2000×g, 10min centrifugation; then add four times the standard salt solution to the precipitate obtained after the second elution according to the mass volume ratio, and homogenize Use 2000×g, 10min centrifugation conditions for elution; repeat the elution three times; add four times the 0.1mol / L KCl solution to the precipitate obtained after elution with standard salt solution according to the mass volume ratio, and use 2000× g, 10min centrifugal conditions for elution, add the precipitate obtained after elution again i...

Embodiment 3

[0032] Remove connective tissue and fat from 100g normal chicken breast, cut into small pieces and mince, add four times standard salt solution (0.1mol / L KCl, 20mmol / L KCl, 20mmol / L K 2 HPO 4 / KH 2 PO 4 , 2mmol / L of MgCl 2 , 1mmol / L EGTA in a salt solution with a pH value of 7.0), homogenate, filter with double-layer gauze, and then elute with 2000×g, 10min centrifugation conditions; Add four times the standard salt solution, homogenize and then elute with 2000×g, 10min centrifugation; then add four times the standard salt solution to the precipitate obtained after the second elution according to the mass volume ratio, and homogenize Use 2000×g, 10min centrifugation conditions for elution; repeat the elution three times; add four times the 0.1mol / L KCl solution to the precipitate obtained after elution with standard salt solution according to the mass volume ratio, and use 2000× g, 10min centrifugal conditions for elution, add the precipitate obtained after elution again i...

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Abstract

The invention discloses a glycosylation method for improving PSE chicken breast myofibrillar protein gel quality. The method includes the steps: (1) raw material treatment; (2) myofibrillar protein extraction; (3) glycosylation treatment; (4) sugar removing treatment; (5) gel preparation to obtain protein gel. PSE chicken breast is treated by the non-enzymatic wet glycosylation method, treatment conditions are mild, uniform and harmless, PSE chicken breast myofibrillar proteins can be modified in a covalent binding mode according to a glycosylation technology, the structures and processing characteristics of the proteins are changed, and the gel quality and economic benefits are improved by improving the water-retaining property and the gel hardness of the chicken breast myofibrillar protein gel.

Description

technical field [0001] The invention relates to the technical field of meat food deep processing, in particular to a glycosylation method for improving the gel quality of PSE-like chicken breast myofibrillar protein. Background technique [0002] Over the past few decades, the global consumption of poultry meat has grown rapidly, especially the broiler industry accounts for 90% of it. However, in recent years, the PSE-like meat of turkey and broiler (a kind of inferior meat with off-white texture, soft texture and oozing juice on the surface) has attracted the attention of the industry. Its occurrence rate exceeds 20% in China, and it has poor water retention and texture properties in processing, which brings great economic losses to the chicken industry. In recent years, with the rapid development of my country's meat processing industry, its processing methods have shifted from traditional workshops to modern development, especially the rapid development of low-temperatur...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70A23L5/00C08J3/075C08L89/00
CPCA23L5/00A23L13/52A23L13/72C08J3/075C08J2389/00Y02A40/90
Inventor 徐幸莲卞光亮韩敏义王虎虎许玉娟周光宏邵士昌
Owner NANJING AGRICULTURAL UNIVERSITY
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