Method for preparing large yellow croaker defatted fish egg protein emulsifier by enzymatic modification

Abstract

The present invention belongs to the field of food additives and particularly relates to a method for preparing a large yellow croaker defatted fish egg protein emulsifier by enzymatic modification. Large yellow croaker defatted fish egg protein powder is used; a phosphate buffer solution is added to prepare a large yellow croaker defatted fish egg protein powder dispersion solution; papain is added; the materials are stirred evenly; pH is adjusted to be 6.5 with sodium hydroxide; then the materials are placed in an enzymolysis tank for constant temperature hydrolysis until a proteolysis degree reaches 4.5-5.0%; an enzymatic hydrolysate is heated to inactivate the activity of the enzyme; then the treated enzymatic hydrolysate is cooled in an ice water bath; the cooled enzymatic hydrolysateis then centrifuged; supernatant is collected; and the supernatant is vacuum freeze-dried to prepare the large yellow croaker defatted fish egg protein emulsifier. The appropriate enzymatic modification can enable hydrophobic groups to be exposed, reduces molecular weight, helps improve solubility of fish egg proteins, and improves emulsifying property. The emulsifying activity and emulsifying stability of the prepared large yellow croaker defatted fish egg protein emulsifier are equal to those of sodium caseinate. The large yellow croaker defatted fish egg protein emulsifier is the good protein emulsifier.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a method for preparing large yellow croaker defatted egg protein emulsifier through enzymatic modification. Background technique [0002] The roe of large yellow croaker accounts for 15%-25% of the total mass of the fish, and is the main by-product in the processing of large yellow croaker. For a long time, the roe of large yellow croaker is mainly used for processing feed or discarded as waste, and has not been fully utilized. cause waste of resources. In recent years, some researchers have studied the functional lipids of large yellow croaker roe, protein extraction and nutrition, functional evaluation, and preparation of bioactive peptides. Some researchers have also developed related products using large yellow croaker roe, such as patented CN104543324A provides a method for comprehensive utilization of large yellow croaker eggs, in which large yellow croaker fish o...

AI Technical Summary

Problems solved by technology

Vitellin is the main protein component in large yellow croaker roe. After removing fat and phospholipids, roe protein has poor solubility. Simple heating, homogenization and other physical methods cannot greatly improve its solubility, so its The emulsification is very weak, which greatly limits the possibility of its application as an emulsifier in food processing

However, studies have shown that there are many hydrophobic amino acids in large yellow croaker roe protein. Appropriate enzymatic modification can expose hydrophobic groups and reduce molecular weight, which helps to improve the solubility and emulsification of roe protein. It is a potential protein emulsifier with good emulsifying properties, but no relevant research reports have been found so far

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