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Regenerated cellulose-myofibrillar protein gel and preparation method thereof

A technology of myofibrillar protein and regenerated cellulose, which is applied in the field of regenerated cellulose-myofibrillar protein gel and its preparation, and the application of regenerated cellulose to improve the quality of pork myofibrillar protein gel, which can solve the poor water retention of the gel , low hardness, gel quality decline and other problems, to achieve the effect of improving water retention, improving texture characteristics, and improving quality

Active Publication Date: 2019-04-26
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, changes in the structure of myofibrillar proteins are greatly affected by temperature, pH, protein concentration, ionic strength, and muscle type, which can easily lead to poor water retention and low hardness of the gel, resulting in a decline in gel quality.
There is no report about adding regenerated cellulose to myofibrillar protein gel to improve the quality of protein gel

Method used

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  • Regenerated cellulose-myofibrillar protein gel and preparation method thereof
  • Regenerated cellulose-myofibrillar protein gel and preparation method thereof
  • Regenerated cellulose-myofibrillar protein gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Myofibrillar protein gel

[0029] Step (1), the extraction of myofibrillar protein: remove pork hind leg connective tissue and fat, cut into small pieces and grind; Add 400mL standard salt solution (0.1mol / L NaCl, 20mmol / L Na 2 HPO 4 / NaH 2 PO 4 , 2mmol / L MgCl 2 , 1mmol / L EGTA, pH value 6.5), after homogenization, centrifuge at 2000g for 15min, repeat the homogenization and centrifugation twice; Then centrifuge at 2000g for 15min to obtain myofibrillar protein;

[0030] Step (2), the preparation of myofibrillar protein gel: adopt phosphate buffer solution (0.6mol / LNaCl, 50mmol / LNaCl 2 HPO 4 / NaH 2 PO 4 , pH=6.5) to prepare a solution with a myofibrillar protein concentration of 40mg / mL, homogenize at 6000rpm for 30s in an ice bath, repeat 3 times to ensure thorough mixing; take the mixed sample and place it in a 50mL centrifuge tube, and place it in a 2000g Centrifuge at a rotating speed for 5 minutes to remove air bubbles, then put the mixed sampl...

Embodiment 2

[0031] Example 2: Regenerated cellulose-myofibrillar protein gel

[0032] Step (1), the extraction of myofibrillar protein: remove pork hind leg connective tissue and fat, cut into small pieces and ground; Add 400mL standard salt solution (0.1mol / L NaCl , 20mmol / L Na 2 HPO 4 / NaH 2 PO 4 , 2mmol / L MgCl 2 , 1mmol / L EGTA, pH value 6.5), after homogenization, centrifuge at 2000g for 15min, repeat the homogenization and centrifugation twice; Then centrifuge at 2000g for 15min to obtain myofibrillar protein;

[0033] Step (2), preparation of regenerated cellulose: Wet 3 g of microcrystalline cellulose with 12 mL of deionized water, shake well, add 120 mL of 4° C. precooled 85% phosphoric acid, stir well, and obtain a milky white cellulose phosphoric acid suspension. Incubate in a low-temperature shaking incubator at 4°C and 200rpm for 24 hours to obtain a transparent and viscous cellulose phosphate solution, add 600mL deionized water to dilute, mix well, let stand for 2 hours,...

Embodiment 3

[0035] Example 3: Regenerated cellulose-myofibrillar protein gel

[0036] Step (1), extraction of myofibrillar protein: remove pig hind leg connective tissue and fat, cut into small pieces and grind; Add 400mL standard salt solution (0.1mol / L NaCl, 20mmol / L Na 2 HPO 4 / NaH 2 PO 4 , 2mmol / L MgCl 2 , 1mmol / L EGTA, pH value is 6.5), after homogenization, centrifuge at 2000g for 15min, and repeat the homogenization and centrifugation twice; Centrifuge at 2000g for 15min to obtain myofibrillar protein;

[0037] Step (2), preparation of regenerated cellulose: Wet 3 g of microcrystalline cellulose with 12 mL of deionized water, shake well, add 120 mL of 4° C. precooled 85% phosphoric acid, stir well, and obtain a milky white cellulose phosphoric acid suspension. Cultivate in a low-temperature shaking incubator at 4°C and 200rpm for 24 hours to obtain a transparent and viscous cellulose phosphate solution and let it stand for 2 hours, then add 600mL deionized water to dilute and...

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Abstract

The invention discloses regenerated cellulose-myofibrillar protein gel. The regenerated cellulose-myofibrillar protein gel is prepared by the following method: removing ham butt connective tissues andfat, cutting into small blocks and mincing; mixing minced ham butt and a standard salt solution; after homogenizing, centrifuging; repeating homogenization and centrifuging operation; mixing sedimentobtained by centrifuging and a 0.1 mol / L NaCl solution; after homogenizing, centrifuging to obtain myofibrillar protein; preparing the myofibrillar protein into a myofibrillar protein dissolving solution through a phosphate buffered solution; adding regenerated cellulose and uniformly mixing; homogenizing under an ice bath condition to obtain a uniformly-mixed sample; heating in a water bath at 75 to 80 DEG C to prepare the regenerated cellulose-myofibrillar protein gel. According to the regenerated cellulose-myofibrillar protein gel, the quality of myofibrillar protein gel of pork is improved by applying the regenerated cellulose, and the water-retaining property and the texture property of the protein gel of the pork are effectively improved; the regenerated cellulose-myofibrillar protein gel also has abundant protein and cellulose and the nutrients of the myofibrillar protein gel are enriched.

Description

technical field [0001] The invention belongs to the field of meat food deep processing, and in particular relates to a regenerated cellulose-myofibrillar protein gel and a preparation method thereof, in particular to a method for improving the quality of pork myofibrillar protein gel by using regenerated cellulose. Background technique [0002] When the concentration of myofibrillar protein is 40mg / mL, heat-induced gel can be produced, and the three-dimensional network structure formed by the gel can effectively retain water and provide quality characteristics. However, changes in the structure of myofibrillar proteins are greatly affected by temperature, pH, protein concentration, ionic strength, and muscle type, which can easily lead to poor water retention and low hardness of the gel, resulting in a decline in gel quality. Therefore, it is of great significance to take effective measures to improve the water retention and texture properties of myofibrillar protein gels. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/02A23J3/04
CPCA23J1/02A23J3/04
Inventor 张万刚赵尹毓周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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