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Application of modified protein for improving viscoelasticity of minced fillet and products of minced fillet

A viscoelastic and modified technology, which is applied in the direction of protein-containing food ingredients, food ingredients as viscosity modifiers, and peptide preparation methods, can solve problems such as limited effects, and achieve significant effects, short time consumption, and stable product properties Effect

Inactive Publication Date: 2018-10-19
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under normal circumstances, protein is directly added to surimi and its products to improve the viscoelasticity and gel properties of surimi and its products, but because it belongs to a polymer compound and has hydrophilic and lipophilic properties, Therefore, it has a unique surface activity, so although protein can improve the quality of surimi to a certain extent, its effect is limited

Method used

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  • Application of modified protein for improving viscoelasticity of minced fillet and products of minced fillet
  • Application of modified protein for improving viscoelasticity of minced fillet and products of minced fillet
  • Application of modified protein for improving viscoelasticity of minced fillet and products of minced fillet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: Preparation of modified egg white protein sample

[0043]First take fresh eggs to remove the yolk and collect the egg white liquid, remove the eggs and other impurities, beat evenly with a disperser and filter the upper layer of foam; then weigh 0-4g tea polyphenols and dissolve them in 100g deionized water to prepare a concentration of 0% , 1%, 2%, 3%, and 4% tea polyphenol solutions; measure 100 μL of hydrogen peroxide and dissolve it in 100 mL of deionized water to prepare a hydrogen peroxide solution with a volume fraction of 0.1%.

[0044] Weigh 50g of fresh egg white protein solution, measure the protein concentration with the Coomassie brilliant blue method, adjust the protein mass concentration to 10% with phosphate buffer, and adjust the pH value to 7.0, then adjust the concentration to 0%, 1%, 2%, 3 % and 4% tea polyphenol solutions were slowly added to 50mL of egg white protein solution, and then 1mL of hydrogen peroxide solution was added to ea...

Embodiment 2

[0046] Example 2: Changes in the secondary structure of egg white protein after modification

[0047] Accurately weigh 3 mg of the sample obtained in Example 1, add 100 mg of finely ground dry potassium bromide, grind it into a uniform dry powder, press it into thin slices, and use a Fourier infrared spectrometer to collect the infrared spectrum of the sample. The changes in the content of each secondary structure were then analyzed. Fourier transform infrared spectrum such as figure 1 As shown, the content of each secondary structure is shown in Table 1.

[0048] Table 1. Effects of different concentrations of tea polyphenols on the secondary structure of egg white protein

[0049]

[0050]

[0051] It can be seen from Table 1 that the secondary structure of the modified protein has changed significantly. The modification method of the present invention destroys the original rigid structure of egg white protein to a certain extent, and the flexible structure increase...

Embodiment 3

[0052] Example 3: Changes in thermal stability of egg white protein after modification

[0053] Take the modified egg white protein obtained by freeze-drying in Example 1, weigh an appropriate amount of sample, put it into an aluminum crucible, seal it, and use the same empty crucible as a reference, and heat it from 25°C to 105°C at a heating rate of 5°C / min . The whole process is dry N 2 Under the following conditions, the rate of purge gas is 20mL / min, and the rate of protective gas is 60mL / min. The result is as figure 2 shown.

[0054] Such as figure 2 As shown, the two absorption peaks of the modified egg white protein both shift to the right, that is, the protein denaturation temperature increases after modification, indicating that the thermal stability of the protein is enhanced after being modified by the modification method of the present invention.

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Abstract

The invention discloses an application of a modified protein for improving the viscoelasticity of minced fillet and products of minced fillet. According to the application, a protein solution and a polyphenol solution carry out reactions under the catalytic action of hydrogen peroxide, and then the solution obtained by the reactions and L-cysteine carry out concerted reactions in vacuum to obtainthe modified protein finally. The preparation process is simple, the raw materials are easily available, the efficiency is high, the consumed time is short, the effect is prominent, and the product quality is stable. After the modified protein is applied to minced fillet and products of minced fillet, the viscoelasticity of minced fillet is obviously enhanced, mince fillet products with higher quality can be prepared, and the needs of more people can be satisfied.

Description

technical field [0001] The invention relates to the application of a modified protein in improving the viscoelasticity of surimi and its products, and belongs to the technical field of food processing. Background technique [0002] Surimi products are a type of product made by thawing frozen surimi, crushing, seasoning, molding, heating and cooling. It is one of the aquatic foods with the largest production and consumption in the world. An important functional raw material whose main component is salt-soluble myofibrillar protein. At present, the main surimi products mainly include fish cakes, fish balls, fish steaks, etc., which are characterized by high protein content, low fat content, fresh and tender taste, and convenient eating. In recent years, with the increasing demand for surimi and its products, it is necessary to explore an economical, safe and efficient exogenous additive to increase the viscoelasticity of surimi, which will broaden the scope of future producti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00C07K1/34
CPCA23V2002/00A23L17/70C07K1/34A23V2200/244A23V2250/54
Inventor 丁玉庭周绪霞陈婷吕飞王彦波
Owner ZHEJIANG UNIV OF TECH
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