Method for improving performance of fish flesh myosin

A technology of myosin and fish meat, which is applied in the field of improving the thermal stability and solubility of fish myosin, improving the performance of fish myosin, and can solve the problems of lack of explanation, so as to reduce hydrophobic interaction and improve thermal stability , Inhibit the effect of thermal denaturation aggregation

Active Publication Date: 2019-03-29
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Related studies have shown that SDS can effectively improve the solubility of various food proteins, but there is still a lack of explanation for its related mechanism

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for improving fish myosin performance, comprising the following steps:

[0021] S1. Slaughter fresh fish, take its white meat part, extract myosin, and obtain myosin stock solution;

[0022] S2. Put the myosin stock solution into a dialysis bag, put it into a treatment solution at pH 7.0 for dialysis, the treatment solution includes 150 mmol / L salt solution, 5 mmol / L amino acid solution, and dialyze for 1 hour;

[0023] S3. Add molecular chaperone solution to the treatment solution, and make the final concentration at 70mmol / L;

[0024] S4. Continue dialysis for 11 hours;

[0025] S5. Pour out the dialyzed myosin stock solution, and cool down to room temperature naturally.

[0026] Further, the amino acid solution includes the following components in parts by weight: 5 parts of lysine, 6 parts of histidine, 3 parts of glycine, 8 parts of arginine, and 3 parts of glycerol.

[0027] Further, the molecular chaperone solution includes the following components in...

Embodiment 2

[0032]A method for improving fish myosin performance, comprising the following steps:

[0033] S1. Slaughter fresh fish, take its white meat part, extract myosin, and obtain myosin stock solution;

[0034] S2. Put the myosin stock solution into a dialysis bag, put it into a treatment solution at pH 10.0 for dialysis, the treatment solution includes 400 mmol / L salt solution, 25 mmol / L amino acid solution, and dialyze for 3 hours;

[0035] S3. Add molecular chaperone solution to the treatment solution, and make the final concentration at 190 mmol / L;

[0036] S4. Continue dialysis for 18 hours;

[0037] S5. Pour out the dialyzed myosin stock solution, and cool down to room temperature naturally.

[0038] Further, the amino acid solution includes the following components in parts by weight: 18 lysine, 14 histidine, 10 glycine, 19 arginine, 7 glycerol.

[0039] Further, the molecular chaperone solution includes the following components in parts by weight: 13 parts by weight of p...

Embodiment 3

[0044] A method for improving fish myosin performance, comprising the following steps:

[0045] S1. Slaughter fresh fish, take its white meat part, extract myosin, and obtain myosin stock solution;

[0046] S2. Put the myosin stock solution into a dialysis bag, put it into the treatment solution with pH 7.8 for dialysis, the treatment solution includes 220 mmol / L salt solution, 12 mmol / L amino acid solution, and dialyze for 1.6h;

[0047] S3. Add molecular chaperone solution to the treatment solution, and make the final concentration at 110 mmol / L;

[0048] S4. Continue dialysis for 13 hours;

[0049] S5. Pour out the dialyzed myosin stock solution, and cool down to room temperature naturally.

[0050] Further, the amino acid solution includes the following components in parts by weight: 8 parts of lysine, 9 parts of histidine, 6 parts of glycine, 10 parts of arginine, and 4 parts of glycerol.

[0051] Further, the molecular chaperone liquid includes the following component...

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PUM

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Abstract

The invention provides a method for improving the performance of fish flesh myosin; the method is characterized by comprising the following steps: S1, slaughtering a fresh fish, taking a white meat part, and extracting myosin to obtain a myosin raw solution; S2, loading the myosin raw solution into a dialysis bag, putting the dialysis bag in a treatment solution with the pH of 7.0-10.0, and dialysing, wherein the treatment solution includes 150-400 mmol / L salt solution and 5-25 mmol / L amino acid solution, and dialysis is performed for 1-3 h; S3, adding a molecular chaperone solution to the treatment solution and making the final concentration be 70-190 mmol / L; S4, continuing to dialyse for 11-18 h; and S5, pouring out the myosin raw solution after dialysis and cooling to room temperature naturally. The method can effectively inhibit the thermal denaturation and aggregation of the myosin, inhibit the destructive effect of heat treatment on sulfydryl groups of protein molecules, reduce the hydrophobic interaction between the protein molecules, thereby inhibiting denaturation and aggregation of myosin during heat treatment, improving the thermal stability of the system, and providinga theoretical basis for processing production and high-valued utilization of tilapia protein in the future.

Description

technical field [0001] The invention belongs to the high-value technical field of aquatic product processing, and in particular relates to a method for improving the performance of fish myosin, especially a method for improving the thermal stability and solubility of fish myosin. Background technique [0002] China is the world's largest farmed tilapia producer, accounting for about 50% of global tilapia production. Tilapia meat has a high protein content, but its protein stability is poor, and it is easily denatured during processing and storage. Heat treatment is one of the most important processes in food processing, and it is also a common method of protein denaturation. During heat treatment, protein molecules will be denatured, their molecular structure will unfold, and the interaction between molecules can lead to molecular aggregation and precipitation. [0003] In the prior art, in order to reduce the interaction and aggregation between molecules during protein h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/46C07K1/34
CPCC07K14/461Y02A40/81
Inventor 周春霞时娇娇洪鹏志千忠吉刘唤明李承勇杨萍朱东宏
Owner GUANGDONG OCEAN UNIVERSITY
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