Method for improving gel properties of fish myofibrillar protein

A myofibrillar protein and gel technology, which is applied in fish protein components, animal protein processing, protein food ingredients, etc. The glue performance is weak, and the texture and shape cannot be satisfied, so as to achieve good application prospects, easy industrial production and application, and reduce energy consumption and reagent consumption.

Inactive Publication Date: 2019-09-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the gel performance of many fish myofibrillar proteins is weak, which cannot meet the needs of texture and shape in processing
In order to improve the gel properties of fish myofibrillar protein (MFP), non-fish protein components such as starch, ...

Method used

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  • Method for improving gel properties of fish myofibrillar protein
  • Method for improving gel properties of fish myofibrillar protein
  • Method for improving gel properties of fish myofibrillar protein

Examples

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Embodiment 1

[0077] The method for improving the gel properties of mackerel myofibrillar protein comprises the following steps:

[0078] S1. Preparation of fish myofibrillar protein solution: take Spanish mackerel meat, cut into pieces, prepare fish myofibrillar protein solution, and set aside at 4°C;

[0079]Among them, the preparation method of the fish myofibrillar protein solution is as follows: at 4°C, take 20 g of fish meat, add 40 ml of 0.1 mol / L Tris-NaCl solution, homogenize at 1100 rpm for 1 min, centrifuge at 10000 g for 10 min, remove the supernatant, and take the precipitate A; add 40ml 0.1mol / L Tris-NaCl solution to the precipitate A, homogenize at 1100rpm for 1min, centrifuge at 10000g for 10min, remove the supernatant, and take the precipitate B; use 50ml 0.1mol / L Tris-NaCl solution for the precipitate B Dissolve, filter with ordinary absorbent cotton gauze, take the filtrate, centrifuge with a centrifuge at 10000g for 10min, remove the supernatant, take the precipitate C, ...

Embodiment 2

[0087] The method for improving the gel properties of mackerel myofibrillar protein comprises the following steps:

[0088] S1. Preparation of fish myofibrillar protein solution: take Spanish mackerel meat, cut into pieces, extract fish myofibrillar protein, prepare fish myofibrillar protein solution, and store at 4°C for later use;

[0089] Among them, the preparation method of the fish myofibrillar protein solution is as follows: at 4°C, take 20 g of fish meat, add 40 ml of 0.1 mol / L Tris-NaCl solution, homogenize at 1100 rpm for 1 min, centrifuge at 10000 g for 10 min, remove the supernatant, and take the precipitate A; add 40ml 0.1mol / L Tris-NaCl solution to the precipitate A, homogenize at 1100rpm for 1min, centrifuge at 10000g for 10min, remove the supernatant, and take the precipitate B; use 50ml 0.1mol / L Tris-NaCl solution for the precipitate B Dissolve, filter with ordinary absorbent cotton gauze, take the filtrate, centrifuge with a centrifuge at 10000g for 10min, re...

Embodiment 3

[0097] The method for improving the gel properties of mackerel myofibrillar protein comprises the following steps:

[0098] S1. Preparation of fish myofibrillar protein solution: take meat from Spanish mackerel, cut into pieces, extract fish myofibrillar protein, prepare fish myofibrillar protein solution, and store at 4°C for later use;

[0099] Among them, the preparation method of the fish myofibrillar protein solution is as follows: at 4°C, take 20 g of fish meat, add 40 ml of 0.1 mol / L Tris-NaCl solution, homogenize at 1100 rpm for 1 min, centrifuge at 10000 g for 10 min, remove the supernatant, and take the precipitate A; add 40ml 0.1mol / L Tris-NaCl solution to the precipitate A, homogenize at 1100rpm for 1min, centrifuge at 10000g for 10min, remove the supernatant, and take the precipitate B; use 50ml 0.1mol / L Tris-NaCl solution for the precipitate B Dissolve, filter with ordinary absorbent cotton gauze, take the filtrate, centrifuge with a centrifuge at 10000g for 10mi...

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Abstract

The invention discloses a method for improving gel properties of fish myofibrillar protein. A gallnut solution and a fish myofibrillar protein solution are mixed, and gel-strength enhanced fish myofibrillar protein is obtained by ultrasonic treatment and curing; and wherein, the addition amount of gallic acid is 0. 005-0.3% of the total amount of the fish myofibrillar protein. The method adopts anultrasonic technology and combines low concentration gallic acid to act on the fish myofibrillar protein, structural characteristics and physical and chemical properties of the fish myofibrillar protein are significantly changed, gelation of the fish myofibrillar protein is promoted, and the gel strength of myofibrillar protein is improved. A process adopted by the method is simple, energy consumption and the dosage of a reagent are reduced, the gel performance of a fish myofibrillar protein product can be effectively improved, and the flavor and nutrients of the product are maintained, and the method has a good application prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the gel strength of fish myofibrillar protein. Background technique [0002] Fish myofibrillar protein is the main component of fish meat. This protein has gel properties and can be used to develop various fish sausages, fish balls, fish sponge cakes, fish puddings, fish soups and other foods. It is rich in nutrition and delicious in flavor. It is loved by consumers and has a good market prospect. However, the gel performance of many fish myofibrillar proteins is weak, which cannot meet the requirements of texture and morphology during processing. In order to improve the gel properties of fish myofibrillar protein (MFP), non-fish protein components such as starch, colloid, soybean protein, and whey protein are added, resulting in a decrease in the protein content of the product, a decrease in nutritional value, and a weakened flavor. A certain ris...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04
CPCA23J1/04A23J3/04
Inventor 潘锦锋王玉杰贾慧廉宏亮王诗淼陈科曦董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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