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Method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and polyphenol oxidase

A technology of myofibrillar protein and polyphenol oxidase, which is applied in the field of deep processing of aquatic products, to achieve the effect of improving gel strength, facilitating industrial production, and simple and easy process

Pending Publication Date: 2019-07-02
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current industrial utilization of brown algae is mainly to extract alginate, iodine, mannitol and potassium chloride, and rarely involves the extraction and utilization of brown algae polyphenols.

Method used

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  • Method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and polyphenol oxidase
  • Method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and polyphenol oxidase
  • Method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and polyphenol oxidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The method for improving the gel properties of tilapia myofibrillar protein based on the combination of kelp polyphenols and polyphenol oxidase comprises the steps of:

[0060] S1, extract myofibrillar protein: take tilapia meat, extract tilapia myofibrillar protein, prepare 35mg / ml tilapia myofibrillar protein solution;

[0061] S2. Mixing: take 8 g of the tilapia myofibrillar protein solution described in step S1, add 0.375 ml of kelp polyphenol solution with a concentration of 80 μmol / ml and 0.1×10 4 U polyphenol oxidase mixes, obtains mixture;

[0062] S3, refrigerating and standing: refrigerating and standing the mixture described in step S2, the environment for refrigerating and standing is 4°C, and the time for refrigerating and standing is 12 hours;

[0063] S4, heat treatment: heating at 40°C for 30 minutes to obtain a semi-finished product;

[0064] S5. Cooling equilibrium: cooling and balancing the semi-finished product described in step S4, specifically: s...

Embodiment 2

[0074] The method for improving the gel properties of tilapia myofibrillar protein based on the combination of kelp polyphenols and polyphenol oxidase comprises the steps of:

[0075] 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;

[0076] S2. Mixing: Take 10 g of the tilapia myofibrillar protein solution described in step S1, add 0.7 ml of kelp polyphenol solution with a concentration of 100 μmol / ml and 0.3×10 4 U polyphenol oxidase mixes, obtains mixture;

[0077] S3, refrigerating and standing: refrigerating and standing the mixture described in step S2, the environment for refrigerating and standing is 4°C, and the time for refrigerating and standing is 14 hours;

[0078] S4. Heat treatment: heating at 60°C for 25 minutes to obtain a semi-finished product;

[0079] S5. Cooling balance: the semi-finished product described in step S4 was c...

Embodiment 3

[0089] The method for improving the gel properties of tilapia myofibrillar protein based on the combination of kelp polyphenols and polyphenol oxidase comprises the steps of:

[0090] 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;

[0091] S2. Mixing: take 12 g of the tilapia myofibrillar protein solution described in step S1, and add a concentration of 0.86 ml of kelp polyphenol solution and 0.6×10 4 U polyphenol oxidase mixes, obtains mixture;

[0092] S3, refrigerating and standing: refrigerating and standing the mixture described in step S2, the environment for refrigerating and standing is 4°C, and the time for refrigerating and standing is 16 hours;

[0093] S4. Heat treatment: heating at 80°C for 20 minutes to obtain a semi-finished product;

[0094] S5. Cooling balance: the semi-finished product described in step S4 is cooled and bal...

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Abstract

The invention relates to the technical field of deep processing of aquatic products, and discloses a method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and a polyphenol oxidase. The method for improving the gel properties of the fish myofibrillar protein based on combination of the kelp polyphenols and the polyphenol oxidase includes the following steps: S1. extracting the fish myofibrillar protein; S2. taking the fish myofibrillar protein, adding a kelp polyphenol solution and the polyphenol oxidase, and then homogenizing and mixing; S3.performing cold storage on and standing an obtained mixture; S4. heating at 40-100 DEG C for 5-30 minutes; and S5. cooling and balancing to obtain a fish myofibrillar protein glue product. The methodfor improving the gel properties of the fish myofibrillar protein based on combination of the kelp polyphenols and the polyphenol oxidase enables the gel strength of the fish myofibrillar protein glueproduct to be effectively improved, is simple and easy to operate in process, and is convenient for industrial production.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a method for improving the gel properties of fish myofibrillar protein based on the combination of kelp polyphenols and polyphenol oxidase. Background technique [0002] Fish myofibrillar protein is similar to other muscle myofibrillar proteins in terms of functional properties, and is a structural protein group with important biological functions. The rheological properties of products such as cohesiveness, water retention, elasticity, and texture are closely related. The heat-induced gelation of myofibrillar proteins plays an important role in the structural properties of meat products, and its gel properties determine the yield, texture, adhesion, fat content, and water retention of the product. At present, gel products have problems such as insufficient elasticity, smoothness, and insufficient compactness, which makes how to improve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/46A23L29/00
CPCC07K14/461A23L29/045A23L29/06A23L29/035A23V2002/00A23V2250/543A23V2250/2132
Inventor 启航白颖于美琪周海博贺宝玉蒋迪董秀萍姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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