Method for improving antioxidant activity and functional characteristics of chicken myofibrillar protein

A technology for myofibrillar protein and functional properties, which is applied in the field of improving the antioxidant and functional properties of chicken myofibrillar protein, can solve the problems of lack of free radical scavenging, limited antioxidant effect, limited improvement effect, etc., and achieves improved oxidative stability. properties, emulsification properties, gel elasticity improvement, and the effect of improving functional properties

Inactive Publication Date: 2018-11-23
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology helps combine naturally occurring compounds called polyphenol (a type of flavono) into nutritional supplementary ingredients used during animal feed production without compromising their effectiveness on human health. These compositions have been found effective against various types of bacteria such as Escherichia coli O157 cells, Salmonella enterica serotype B2, Campylobactereum sp., Staphylococcus lactis subsporae, Bacillus stearnschneiderae, Lister monster, Actinosynnema sanguinaria, Helicoverpa armigera, Rhizopus lyophilus, Mycoplasma carinii, Sporopollenius niveauxsis, Phytase enzymes, Cross linking agents, etc.) making up more than 70% of all diet components needed while reducing unwanted reactions like nitrogen dioxygen gas formation when ferrous iron sources were added. Additionally, this new composition enhances the functionality of these materials in terms of prevention and reduction of harmful substance generation caused by metabolites from animals' tissues. Overall, this process simplifies the manufacturing processes and increases product safety and convalence.

Problems solved by technology

This patented technical problem addressed in this patents relates to how to enhance the functionality or texture of animal tissue without changing any other qualities that may be associated with traditional techniques like chemically modified albumen.

Method used

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  • Method for improving antioxidant activity and functional characteristics of chicken myofibrillar protein
  • Method for improving antioxidant activity and functional characteristics of chicken myofibrillar protein
  • Method for improving antioxidant activity and functional characteristics of chicken myofibrillar protein

Examples

Experimental program
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Effect test

Embodiment 1

[0043] (1) Remove the visible fatty connective tissue from the chicken breast, chop it into minced meat with a knife, add four times the volume of protein extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant to save the precipitate, and then add protein extract Repeat the above operation twice to obtain crude protein, mix the obtained crude protein with 4 times the volume of NaCl solution with a concentration of 0.1mol / L, homogenize, refrigerate and centrifuge, discard the supernatant to save the precipitate, and then add 4 times the volume of NaCl solution Repeat the above operation twice for a 0.1mol / L NaCl solution, and the final paste-like precipitate is the chicken breast myofibrillar protein. The extracted myofibrillar protein is stored at 4°C and used up within 24 hours.

[0044] Wherein, the composition of the protein extract is: 0.1mol / L NaCl, 0.002mol / L MgCl, 0.001mol / LEDTA.2Na and 0.1mol / L NaH with pH=7 2 PO 4 / Na 2 HPO 4 Th...

Embodiment 2

[0050] (1) Remove the visible fatty connective tissue from the chicken breast, chop it into minced meat with a knife, add four times the volume of protein extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant and leave the precipitate, then add protein extract Repeat the above operation twice to obtain crude protein, mix the obtained crude protein with 4 times the volume of NaCl solution with a concentration of 0.1mol / L, homogenize, refrigerate and centrifuge, discard the supernatant to save the precipitate, and then add 4 times the volume of NaCl solution with a concentration of 0.1mol / L Repeat the above operation twice with 0.1mol / L NaCl solution, and the final paste-like precipitate is chicken breast myofibrillar protein. The extracted myofibrillar protein is stored at 4°C and used up within 24 hours.

[0051] Wherein, the composition of the protein extract is: 0.1mol / L NaCl, 0.002mol / L MgCl, 0.001mol / LEDTA.2Na and 0.1mol / L NaH with pH=7...

Embodiment 3

[0057] (1) Remove the visible fatty connective tissue from the chicken breast, chop it into minced meat with a knife, add four times the volume of protein extract, homogenize with a homogenizer, refrigerate and centrifuge, discard the supernatant and leave the precipitate, then add protein extract Repeat the above operation twice to obtain crude protein, mix the obtained crude protein with 4 times the volume of NaCl solution with a concentration of 0.1mol / L, homogenize, refrigerate and centrifuge, discard the supernatant to save the precipitate, and then add 4 times the volume of NaCl solution with a concentration of 0.1mol / L Repeat the above operation twice with 0.1mol / L NaCl solution, and the final paste-like precipitate is chicken breast myofibrillar protein. The extracted myofibrillar protein is stored at 4°C and used up within 24 hours.

[0058] Wherein, the composition of the protein extract is: 0.1mol / L NaCl, 0.002mol / L MgCl, 0.001mol / LEDTA.2Na and 0.1mol / L NaH with pH=7...

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Abstract

The invention discloses a method for improving the antioxidant activity and the functional characteristics of chicken myofibrillar protein. The method aims to improve the protein quality. The method is characterized in that the myofibrillar protein and a sodium tripolyphosphate solution are subjected to reaction under the magnetic stirring condition so as to obtain phosphorylated myofibrillar protein; polyphenol is added into an obtained phosphorylated myofibrillar protein solution, full and uniform stirring is carried out, and reaction is carried out at a low speed under the magnetic stirringcondition so as to obtain a modified myofibrillar protein solution; the modified myofibrillar protein solution is put into a water bath kettle, the gradient is increased from 20 DEG C to 75 DEG C, and heating is continuously carried out for 30 minutes after the temperature reaches 75 DEG C; and then cooling is carried out in an ice-water mixture so as to obtain protein gel. According to the method, the antioxidant activity, the emulsifying activity, the emulsifying stability and the gel elasticity of the improved myofibrillar protein are remarkably improved, and the method plays an importantrole in improving the quality of meat products and prolonging the shelf life.

Description

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Claims

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Application Information

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Owner TIANJIN UNIV OF COMMERCE
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