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Processing method for improving thermal gel brittleness of myofibrillar protein

A technology of myofibrillar protein and a processing method is applied in the processing field of myofibrillar protein to improve thermal gel brittleness, and achieves the effects of easy preparation method, increased surface area and good thermal gel brittleness

Active Publication Date: 2019-04-05
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is no report on the combined application of high-pressure micro-jet homogenization plus ball milling nano-pulverization technology and micro-freezing ultra-low frequency pulsed electric field technology to improve the brittleness of myofibrillar proteins.

Method used

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  • Processing method for improving thermal gel brittleness of myofibrillar protein

Examples

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Effect test

Embodiment 1

[0024] A processing method for improving the brittleness of myofibrillar protein thermal gel, comprising the following steps:

[0025] S1. Take 100g of fresh chicken breast and remove tendon, tendon, and fat, then mince it, add 4 times the volume of separation buffer (containing 100mmol / L KCl, 2mmol / L MgCl 2 , 1mmol / L EDTA, 10mmol / L K 2 HPO 4 , pH7.0), under the condition of 10000r / min, use a digital display high-speed dispersing homogenizer (FJ200-SH, Shanghai Specimen Model Manufacturing Factory) to disperse 3 times, each dispersing for 10s, and the interval between each dispersing is 10s;

[0026] S2. Centrifuge at 2500×g for 15 minutes, discard the supernatant, and take the precipitate; repeat the operation 3 times;

[0027] S3. Add 4 times the volume of NaCl solution (100mmol / L NaCl, pH6.0), disperse at 10000r / min for 10s, centrifuge at 2500×g for 15min after dispersion, discard the supernatant, and take the precipitate; repeat the operation 3 times to obtain Purified ...

Embodiment 2

[0036] S1. Take 100g of fresh chicken breast and remove tendon, tendon, and fat, then mince it, add 4 times the volume of separation buffer (containing 100mmol / L KCl, 2mmol / L MgCl 2 , 1mmol / L EDTA, 10mmol / L K 2 HPO 4 , pH7.0), under the condition of 10000r / min, use a digital display high-speed dispersing homogenizer (FJ200-SH, Shanghai Specimen Model Manufacturing Factory) to disperse 3 times, each dispersing for 10s, and the interval between each dispersing is 10s;

[0037] S2. Centrifuge at 2500 × g for 15 minutes, discard the supernatant, and take the precipitate; repeat this 3 times;

[0038] S3. Add 4 times the volume of NaCl solution (100mmol / L NaCl, pH6.0), disperse at 10000r / min for 10s, centrifuge at 2500×g for 15min after dispersion, discard the supernatant, and take the precipitate; after repeating this for 3 times, you get Purified myofibrillar protein precipitate;

[0039] S4. Put the purified myofibrillar protein precipitate into a bagged semi-permeable membra...

Embodiment 3

[0046] S1. Take 100g of fresh chicken breast and remove tendon, tendon, and fat, then mince it, add 4 times the volume of separation buffer (containing 100mmol / L KCl, 2mmol / L MgCl 2 , 1mmol / L EDTA, 10mmol / L K 2 HPO 4 , pH7.0), under the condition of 10000r / min, use a digital display high-speed dispersing homogenizer (FJ200-SH, Shanghai Specimen Model Manufacturing Factory) to disperse 3 times, each dispersing for 10s, and the interval between each dispersing is 10s;

[0047] S2. Centrifuge at 2500×g for 15 minutes, discard the supernatant, and take the precipitate; repeat the operation 3 times;

[0048] S3. Add 4 times the volume of NaCl solution (100mmol / L NaCl, pH6.0), disperse at 10000r / min for 10s, centrifuge at 2500×g for 15min after dispersion, discard the supernatant, and take the precipitate; repeat the operation 3 times to obtain Purified myofibrillar protein precipitate;

[0049] S4. Put the purified myofibrillar protein precipitate into a bagged semi-permeable me...

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Abstract

The invention discloses a processing method for improving thermal gel brittleness of a myofibrillar protein. An ultramirco high pressure micro-jet homogenization and ball milling nano-crushing technology and a partial freezing ultra-low frequency pulsed electric field technology are combined and applied to the myofibrillar protein to improve the thermal gel brittleness of the myofibrillar protein.The processing method has important significance for reducing salt and phosphate content of meat products to produce low-salt and non-phosphorus products, improving the deep processing and comprehensive utilization levels of the meat products, increasing the additional value of deep processing of the myofibrillar protein and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method in which ultra-micro-high-pressure micro-jet homogenization plus ball milling nano-crushing technology and micro-freezing ultra-low frequency pulsed electric field technology are applied to myofibrillar protein to improve the brittleness of thermal gel. Background technique [0002] China's meat production has been ranking first in the world for many years. But currently in meat processing, methods such as salt and phosphate are mainly used to promote the dissolution of myofibrillar protein to improve the gel brittleness of meat products. High salt is not good for health, and in the absence of phosphorus, its thermal gel brittleness is not good, but too much phosphate will lead to a series of defects such as excessive phosphorus intake and peculiar smell. [0003] Ultrafine grinding is a new material processing technology born after the 1970s. It has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04
CPCA23J3/04
Inventor 孙京新许梦珊郭丽萍徐幸莲邵俊花黄明王鹏慕鸿雁蓝天婵金钧左常熙刘竹峰
Owner QINGDAO AGRI UNIV
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