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Method for enhancing properties of fish myofibrillar protein gel based on combination of catechin and polyphenol oxidase

A technology of myofibrillar protein and polyphenol oxidase, which is applied in fish protein components, animal protein processing, protein food ingredients, etc., can solve the problem of myofibrillar protein gel product quality, unstable sensory properties, and affecting products Quality product shelf life and other issues, to achieve the effect of facilitating industrial production, maintaining color and simple process

Active Publication Date: 2019-06-25
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Poor myofibrillar protein gel properties will lead to unstable product quality, sensory properties, etc., thereby affecting product quality and product shelf life, etc.

Method used

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  • Method for enhancing properties of fish myofibrillar protein gel based on combination of catechin and polyphenol oxidase
  • Method for enhancing properties of fish myofibrillar protein gel based on combination of catechin and polyphenol oxidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A method for enhancing the gel properties of tilapia myofibrillar protein based on the combination of catechin and polyphenol oxidase, comprising the steps of:

[0055] S1, extract myofibrillar protein: take tilapia meat, extract tilapia myofibrillar protein, prepare 35mg / ml tilapia myofibrillar protein solution;

[0056] S2. Mixing: take 8 g of the tilapia myofibrillar protein solution described in step S1 and add 0.375 ml of catechin solution with a concentration of 80 μmol / mL, and then homogenate and mix to obtain a mixture;

[0057] S3. Adding enzyme: adding polyphenol oxidase to the mixture described in step S2, and standing at 30°C for 1 hour to obtain mixture 2; the amount of polyphenol oxidase added is 1000U;

[0058] S4, refrigerating and standing: the mixture 2 described in step S3 was refrigerated and kept at 4°C for 14 hours, and then packaged to obtain a semi-finished product;

[0059] S5. Heat treatment: heat the semi-finished product described in step S4...

Embodiment 2

[0070] A method for enhancing the gel properties of tilapia myofibrillar protein based on the combination of catechin and polyphenol oxidase, comprising the steps of:

[0071] S1, extracting myofibrillar protein: take tilapia meat, extract tilapia myofibrillar protein, and prepare a solution of tilapia myofibrillar protein with a concentration of 45 mg / ml;

[0072] S2. Mixing: take 10 g of the tilapia myofibrillar protein solution described in step S1 and add 0.7 ml of catechin solution with a concentration of 100 μmol / mL, and then homogenate and mix to obtain a mixture;

[0073] S3. Adding enzyme: adding polyphenol oxidase to the mixture described in step S2, and standing at 35° C. for 2 hours to obtain mixture 2; the amount of polyphenol oxidase added is 3000 U;

[0074] S4, refrigerating and standing: the mixture 2 described in step S3 was refrigerated and kept at 4°C for 15 hours, and then packaged to obtain a semi-finished product;

[0075] S5. Heat treatment: heat the s...

Embodiment 3

[0086] A method for enhancing the gel properties of tilapia myofibrillar protein based on the combination of catechin and polyphenol oxidase, comprising the steps of:

[0087] S1, extracting myofibrillar protein: take tilapia meat, extract tilapia myofibrillar protein, and prepare a solution of tilapia myofibrillar protein with a concentration of 55 mg / ml;

[0088] S2. Mixing: Take 12 g of the tilapia myofibrillar protein solution described in step S1 and add 0.86 ml of catechin solution with a concentration of 150 μmol / mL, and then homogenate and mix to obtain a mixture;

[0089] S3. Adding enzyme: adding polyphenol oxidase to the mixture described in step S2, and standing at 40° C. for 3 hours to obtain mixture 2; the amount of polyphenol oxidase added is 5000 U;

[0090] S4, refrigerating and standing: the mixture 2 described in step S3 was refrigerated and kept at 4°C for 18 hours, and then packaged to obtain a semi-finished product;

[0091] S5. Heat treatment: heat the ...

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Abstract

The invention discloses a method for enhancing properties of a fish myofibrillar protein gel based on combination of catechin and polyphenol oxidase. The method comprises the steps of: S1, preparing afish myofibrillar protein solution by using fish flesh as a raw material; S2, adding 30 [mu]mol to 220 [mu]mol of catechin by taking 8 to 16 g of the fish myofibrillar protein having a concentrationof 35 to 100 mg / ml; S3, adding polyphenoloxidase; S4, performing refrigeration and standing to obtain a semi-finished product; S5, using a one-stage water bath to obtain the gel; and S6, performing cooling balance to obtain a fish myofibrillar glue protein product having higher gel strength. The method provided by the invention is suitable for industrial production, and can effectively improve thestrength of the fish myofibrillar protein gel.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, in particular to a production method for enhancing the gel properties of fish myofibrillar protein, in particular to a method for enhancing the gel properties of fish myofibrillar protein based on the combination of catechin and polyphenol oxidase method. Background technique [0002] Myofibrillar protein gel properties are the decisive factors for the unique texture, water retention, emulsification and sensory properties of meat products. Myofibrillar protein is an important structural protein group in muscle. It has a very important impact on the quality and characteristics of meat products, and directly affects the sensory properties of proteins (elasticity, juiciness, taste, etc. of meat products). Poor myofibrillar protein gel properties will lead to unstable product quality and sensory properties, thereby affecting product quality and product shelf life. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/04A23J3/34
Inventor 启航隋悦于文溪孙一含蒋迪贺宝玉董秀萍姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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