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Preparation method of tilapia-soybean meal co-precipitated protein gel

A protein gel and co-precipitation technology, which is applied in fish protein components, animal protein processing, plant protein processing, etc., can solve problems affecting product quality, easy denaturation, protein instability, etc., and achieve good foamability , improve quality, and achieve high yield

Pending Publication Date: 2019-03-22
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the process of heat-induced aquatic protein gelation, the protein is unstable and prone to denaturation, which will cause changes in the structure and functional properties of the protein, such as poor protein gel properties, which will affect the quality of the product and limit its application in the food field

Method used

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  • Preparation method of tilapia-soybean meal co-precipitated protein gel
  • Preparation method of tilapia-soybean meal co-precipitated protein gel
  • Preparation method of tilapia-soybean meal co-precipitated protein gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of tilapia-soybean meal co-precipitation protein gel, is characterized in that, comprises the following steps:

[0038] S1. Mix tilapia meat and defatted soybean meal with a mass ratio of 1:5 (on a dry basis), add ice distilled water with material:water=1:5 (g:mL);

[0039] S2.10000r / min homogenization for 1 min;

[0040] S3. Adjust the pH of the homogeneous mixture to 3.0, and let it stand for 5 minutes;

[0041] S4. Add 2% mass ratio co-solvent, stir and dissolve at room temperature for 5 minutes;

[0042] S5. Centrifuge at 4°C, 8000 r / min for 10 min;

[0043] S6. Take the supernatant, adjust the pH to make the supernatant precipitate, and repeat step S5;

[0044] S7. Collect the precipitate after centrifugation in steps S5 and S6, and vacuum freeze-dry to obtain tilapia-soybean meal co-precipitated protein.

[0045] S8. Add a certain amount of ice-distilled water to the precipitate, adjust the protein concentration to 8%, adjust the pH to 5.0...

Embodiment 2

[0053] A preparation method of tilapia-soybean meal co-precipitation protein gel, is characterized in that, comprises the following steps:

[0054] S1. Mix tilapia meat and defatted soybean meal with a mass ratio of 5:1 (dry basis), add ice distilled water with material:water=1:15 (g:mL);

[0055] S2.15000r / min homogenization for 5 minutes;

[0056] S3. Adjust the pH of the homogeneous mixture to 8.0, and let it stand for 5 minutes;

[0057] S4. Add 2% mass ratio of co-solvent, stir and dissolve at room temperature for 30 min;

[0058] S5. Centrifuge at 4°C and 11000 r / min for 20 min;

[0059] S6. Take the supernatant, adjust the pH to make the supernatant precipitate, and repeat step S5;

[0060] S7. Collect the precipitate after centrifugation in steps S5 and S6, and vacuum freeze-dry to obtain tilapia-soybean meal co-precipitated protein.

[0061] S8. Add a certain amount of ice-distilled water to the precipitate, adjust the protein concentration to 15%, adjust the pH t...

Embodiment 3

[0069] A preparation method of tilapia-soybean meal co-precipitation protein gel, is characterized in that, comprises the following steps:

[0070] S1. Mix tilapia meat and defatted soybean meal with a mass ratio of 1:2 (dry basis), add ice distilled water with material:water=1:7 (g:mL);

[0071] S2.10000r / min homogenization for 2.5 min;

[0072] S3. Adjust the pH of the homogeneous mixture to 4.0, and let it stand for 5 minutes;

[0073] S4. Add 2% mass ratio of co-solvent, stir and dissolve at room temperature for 10 min;

[0074] S5. Centrifuge at 4°C and 9000 r / min for 12 minutes;

[0075] S6. Take the supernatant, adjust the pH to make the supernatant precipitate, and repeat step S5;

[0076] S7. Collect the precipitate after centrifugation in steps S5 and S6, and vacuum freeze-dry to obtain tilapia-soybean meal co-precipitated protein;

[0077] S8. Add a certain amount of ice-distilled water to the precipitate, adjust the protein concentration to 9%, adjust the pH to...

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Abstract

The invention provides a preparation method of a tilapia mossambica-soybean meal co-precipitated protein gel. The preparation method is characterized by comprising the following steps of mixing tilapia mossambica meat and degreased soybean meal according to a mass ratio of 1:5 to 5:1 on the dry basis, and adding ice distilled water according to a ratio of (material to water) 1:(5 to 15) (g:ml); homogenizing; S3, adjusting the pH (potential of hydrogen) value; S4, adding 2wt% of co-solvent; S5, centrifuging; S6, taking a supernatant, adjusting the pH value so that precipitates occur in the supernatant, and repeating the step S5; S7, collecting the precipitates after centrifuging in steps S5 and S6; S8, adjusting the concentration of protein to 8 to 15%, adjusting the pH value to 5.0 to 7.0,adding NaCl, and controlling the final concentration of NaCl to 0.1 to 0.3 moL / L; S9, heating by a program heating way; S10, heating to the final temperature, finishing the reaction, and putting theproduct in an ice and water mixture for 15 to 40 min. The novel preparation method has the advantages that the protein property of the tilapia meat can be improved, the novel double-protein gel product combining animal protein and plant protein can be developed, the preparation can be applied to different types of tilapia series products, and the demand of people on good life in China can be met.

Description

technical field [0001] The invention relates to the technical field of aquatic product quality improvement, in particular to a preparation method of tilapia-soybean meal coprecipitated protein gel. Background technique [0002] Tilapia, also known as African crucian carp, apple fish, etc., has fresh and tender meat, high protein (15.80±0.17%) and low fat (1.25%±0.36%), a variety of unsaturated fatty acids, and a complete range of amino acids. In the past ten years, my country's tilapia aquaculture industry has developed rapidly, and its output has increased at an average annual rate of about 14.75%, becoming a major tilapia aquaculture production country. In 2016, the output of tilapia reached 1.89 million tons, among which the output of tilapia in Guangdong Province reached 775,000 tons, accounting for 41% of the total national output. Special aquatic products. In 2017, China was still the largest producer of tilapia in the world, with an annual output of 1.7 million to...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J1/00A23J3/04A23J3/16
CPCA23J1/005A23J1/04A23J3/04A23J3/16
Inventor 洪鹏志齐慧红周春霞刘唤明李承勇千忠吉杨萍朱东宏
Owner GUANGDONG OCEAN UNIVERSITY