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Detection method for activity of papain in meat tenderizer

The technology of papain and detection method is applied in the field of detection of papain activity in loose meat powder, which can solve the problems of poor repeatability and inaccurate measurement of papain activity, and achieve the effects of low detection cost, simple equipment and accurate measurement.

Inactive Publication Date: 2018-04-06
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the measurement of papain activity in loose meat powder is not accurate enough, and there is a defect of poor repeatability

Method used

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  • Detection method for activity of papain in meat tenderizer
  • Detection method for activity of papain in meat tenderizer
  • Detection method for activity of papain in meat tenderizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The detection method of papain activity in loose meat powder, it may further comprise the steps:

[0041] Step 1. Grinding loose meat powder: Accurately weigh 1.5 g of loose meat powder sample, put the loose meat powder in a mortar, then drop in enzyme diluent and grind until no fine particles appear, and obtain a grinding mixture;

[0042] Among them, the preparation method of the enzyme dilution solution is: accurately weigh 0.528g L-cysteine ​​hydrochloride and 0.224g disodium edetate, and dissolve them with 90mL disodium hydrogen phosphate solution with a concentration of 0.05mol / L , and then adjust the pH to 0.6 with a sodium hydroxide solution of 0.1 mol / L or a hydrochloric acid solution of 0.1 mol / L, add water to make the volume to 100 mL, and obtain an enzyme dilution;

[0043] Wherein the enzyme diluent used in step 1 is freshly prepared enzyme diluent;

[0044] Step 2. Dilution: Dilute the grinding mixture obtained in step 1 with water and put it in a 100mL v...

Embodiment 2

[0065] The detection method of papain activity in loose meat powder, it may further comprise the steps:

[0066] Step 1. Grinding loose meat powder: Accurately weigh 1 g of loose meat powder sample, put the loose meat powder in a mortar, then drop in enzyme diluent and grind until no fine particles appear to obtain a grinding mixture;

[0067] Among them, the preparation method of the enzyme dilution solution is: accurately weigh 0.528g L-cysteine ​​hydrochloride and 0.224g disodium edetate, and dissolve them with 90mL disodium hydrogen phosphate solution with a concentration of 0.05mol / L , and then adjust the pH to 0.6 with a sodium hydroxide solution of 0.1 mol / L or a hydrochloric acid solution of 0.1 mol / L, add water to make the volume to 100 mL, and obtain an enzyme dilution;

[0068] Wherein the enzyme diluent used in step 1 is freshly prepared enzyme diluent;

[0069] Step 2. Dilution: Dilute the grinding mixture obtained in step 1 with water and put it in a 100mL volum...

Embodiment 3

[0090] The detection method of papain activity in loose meat powder, it may further comprise the steps:

[0091] Step 1. Grinding loose meat powder: Accurately weigh 2 g of loose meat powder sample, put the loose meat powder in a mortar, then drop in enzyme diluent and grind until no fine particles appear, and obtain a grinding mixture;

[0092] Among them, the preparation method of the enzyme dilution solution is: accurately weigh 0.528g L-cysteine ​​hydrochloride and 0.224g disodium edetate, and dissolve them with 90mL disodium hydrogen phosphate solution with a concentration of 0.05mol / L , and then adjust the pH to 0.6 with a sodium hydroxide solution of 0.1 mol / L or a hydrochloric acid solution of 0.1 mol / L, add water to make the volume to 100 mL, and obtain an enzyme dilution;

[0093] Wherein the enzyme diluent used in step 1 is freshly prepared enzyme diluent;

[0094] Step 2. Dilution: Dilute the grinding mixture obtained in step 1 with water and put it in a 100mL vol...

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Abstract

The invention relates to the technical field of seasonings and particularly relates to a detection method for activity of papain in meat tenderizer. The detection method includes the steps of: 1) grinding the meat tenderizer; 2) diluting the meat tenderizer; 3) measuring light absorbency in enzymatic test of the to-be-tested sample; 4) measuring light absorbency of blank test of the to-be-tested sample; 5) measuring the light absorbency of a tyrosine standard liquid; 6) calculating the enzyme activity. The detection method is accurate in measurement and has good repeatability. In addition, thedetection for activity of papain in the meat tenderizer is simple in process, employs simple equipment and is low in detection cost.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a method for detecting the activity of papain in loose meat powder. Background technique [0002] Loose meat powder, also known as "tender meat powder", is widely used in the catering industry to make meat products smooth and tender, soft and full in shape. [0003] In order to enhance the tenderizing effect of meat loosening powder on meat, papain is usually contained in meat loosening powder. However, the activity of papain is very critical for the tenderizing effect of loose meat powder on meat, so it is necessary to measure the activity of papain in loose meat powder. [0004] Enzyme activity refers to the ability of an enzyme to catalyze a certain chemical reaction. Enzyme activity can be expressed by the speed at which an enzyme catalyzes a certain chemical reaction under certain conditions. The faster the enzyme catalyzes the reaction, the higher the enzyme activity, ...

Claims

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Application Information

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IPC IPC(8): G01N21/31
CPCG01N21/31
Inventor 王胜利钟澄立张志伟叶淑娟
Owner 广东百味佳味业科技股份有限公司
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