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Method for improving gel strength of fibrillin and application of method

A technology of myofibrillar protein and gel strength, applied in the application, animal protein processing, vegetable protein processing and other directions, can solve the problems of instability and poor quality of meat products, achieve convenient operation, improve texture quality, improve The effect of gel strength

Inactive Publication Date: 2020-05-08
CHINA MEAT RES CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for increasing the strength of myofibrillar protein thermal gel to improve the texture of meat products and its application in view of the current poor and unstable texture of meat products

Method used

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  • Method for improving gel strength of fibrillin and application of method
  • Method for improving gel strength of fibrillin and application of method

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The present embodiment provides a kind of method that promotes pork myofibrillar protein gel strength, specifically:

[0039] (1) The myofibrillar protein extracted from fresh pork and the gel-type soybean protein isolate are compounded in a 0.6M sodium chloride solution according to the mass ratio of 9:1, and cut at a speed of 15000r / min. Cut and mix to form a complex protein colloid;

[0040] (2) Add 8wt% olive oil and 2wt% wheat bran enzymatic hydrolyzate to the composite protein colloid, and shear and mix at a speed of 15000r / min to form a blended emulsion;

[0041] (3) Add the blended emulsion into a glass cup with a diameter of 20mm and a height of 50mm, and prepare a thermal gel by means of segmented gradient heating; in the segmented gradient heating, the heating rate is 3°C / min, the temperatures of the four gradients are 40°C, 60°C, 75°C, and 90°C respectively, and the holding time of each gradient is 5min. The hot gel was rapidly cooled to room temperature ...

Embodiment 2

[0043] The present embodiment provides a kind of method that promotes beef myofibrillar protein gel strength, specifically:

[0044] (1) Compound myofibrillar protein extracted from fresh beef and gel-type soybean protein isolate in 0.6M sodium chloride solution according to the mass ratio of 15:1, and cut at a speed of 15000r / min Cut and mix to form a complex protein colloid;

[0045] (2) Add 10wt% rapeseed oil and 3wt% wheat bran enzymatic hydrolyzate to the composite protein colloid, shear and mix at 15000r / min to form a blended emulsion;

[0046] (3) The blended emulsion is prepared by means of segmental gradient heating to prepare thermal gel; in the segmental gradient heating, the heating rate is 3°C / min, and the temperatures of the four gradients are 40°C, 60°C, 75°C, 90°C, and the holding time of each gradient is 7min. The hot gel was rapidly cooled to room temperature under running water to obtain a strong myofibrillar protein gel.

Embodiment 3

[0048] The present embodiment provides a kind of method that promotes chicken myofibrillar protein gel strength, specifically:

[0049] (1) The myofibrillar protein extracted from fresh chicken and the gel-type soybean protein isolate are compounded in a 0.6M sodium chloride solution according to the mass ratio of 20:1, and cut at a speed of 15000r / min. Cut and mix to form a complex protein colloid;

[0050] (2) Add 12wt% soybean oil and 4wt% wheat bran enzymatic hydrolyzate to the composite protein colloid, shear and mix at 15000r / min to form a blended emulsion;

[0051] (3) The blended emulsion is prepared by means of segmental gradient heating to prepare thermal gel; in the segmental gradient heating, the heating rate is 3°C / min, and the temperatures of the four gradients are 40°C, 60°C, 75°C, 90°C, the holding time of each gradient is 3min. The hot gel was rapidly cooled to room temperature under running water to obtain a strong myofibrillar protein gel.

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Abstract

The invention belongs to the field of processing of meat products, and particularly relates to a method for improving the gel strength of fibrillin and application of the method. The method includes the steps: (1) mixing fibrillin and gel-type isolated soybean protein in a solvent so as to form a composite protein colloid; (2) mixing the composite protein colloid with grease so as to form a blended emulsion; and (3) heating the blended emulsion in a mod of sectional-type gradient heating so as to prepare gel. Through the method for improving the gel strength of fibrillin, not only can the gelstrength of fibrillin be improved effectively, but also the method can have a simple process and convenient operation; and when the method is applied to meat products, the texture quality of the meatproducts can be improved, and a good application effect is achieved.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for increasing the gel strength of myofibrillar protein and an application thereof. Background technique [0002] At present, the unstable texture of meat products is still a difficult problem in the meat industry, which has caused huge economic losses to enterprises. Muscle protein is mainly myofibrillar protein. Myofibrillar protein is a salt-soluble protein, and its content accounts for 55%–60% of the total muscle protein. The thermal gel formed by heating is the core of the texture of meat products. Element. Myofibrillar protein will have a series of physical and chemical interactions with other protein or non-protein components in the processing of meat products, which plays an important role in stabilizing the texture and water retention of meat products. [0003] In the process of meat product processing, gel-type soybean protein isolate has always been ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/16A23J3/22A23L13/40
CPCA23J3/04A23J3/16A23J3/22A23L13/426A23L13/428A23L13/43A23V2002/00A23V2250/18A23V2250/542A23V2250/5488A23V2300/24A23V2300/41
Inventor 王守伟赵冰乔晓玲赵燕陈文华李家鹏张顺亮曲超李素周慧敏潘晓倩吴倩蓉
Owner CHINA MEAT RES CENT
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