Anti-blackening compound fresh-keeping agent for penaeus vannamei and application method thereof
A composite fresh-keeping, white shrimp technology, applied in the preservation, application of food ingredients as antimicrobials, preservation of meat/fish with chemicals, etc. Allergies and asthma reactions and other problems, to avoid oxidative damage, easy to use, broad-spectrum antibacterial effect
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Embodiment 1
[0040] Hypotaurine was prepared into an aqueous solution of hypotaurine with a mass concentration of 1 g / L, and precooled at 4°C to obtain Shrimp Preservative Solution 1 at 4°C.
[0041]Test for inhibition of polyphenol oxidase activity in shrimp: Mix 100 μL of the above hypotaurine solution with 100 μL of PPO crude extract, and react at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The activity inhibition rate of polyphenol oxidase in this example was 5.87%. In enzymatic browning, polyphenol oxidase catalyzes the enzyme substrate levodopa (L-DOPA) to form dopaquinone, and then polymerizes to form a black substance. After adding hypotaurine with a mass concentration of 1g / L, the activity of polyphenol oxidase decreased. It is speculated tha...
Embodiment 2
[0044] Hypotaurine was prepared into a hypotaurine aqueous solution with a mass concentration of 5 g / L, and pre-cooled at 4°C to obtain Shrimp Preservative Solution 1 at 4°C.
[0045] Test for inhibition of polyphenol oxidase activity in shrimp: 100 μL of the above hypotaurine solution was mixed with 100 μL of PPO crude extract, and reacted at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The inhibition rate of polyphenol oxidase activity was 13.73%. Explain that after adding hypotaurine, the enzymatic reaction can be inhibited by inhibiting the activity of polyphenol oxidase. Compared with Example 1, the mass concentration of hypotaurine is larger, and the inhibition rate of polyphenol oxidase is also higher, so it is speculated that it al...
Embodiment 3
[0048] The hypotaurine is formulated into an aqueous solution of hypotaurine with a mass concentration of 10 g / L.
[0049] Test for inhibition of polyphenol oxidase activity in shrimp: 100 μL of the above hypotaurine solution was mixed with 100 μL of PPO crude extract, and reacted at room temperature for 30 min. Add 400 μL of 0.05M, pH 6.0 phosphate buffer, 100 μL of deionized water and 600 μL of 15 mM levodopa (L-DOPA) solution to initiate the reaction, react at 37 ° C for 3 min, and record the temperature at 475 nm by UV spectrophotometer changes in absorbance. The activity inhibition rate of polyphenol oxidase in this example is 39.84%. Explain that after adding hypotaurine, the enzymatic reaction can be inhibited by inhibiting the activity of polyphenol oxidase. Compared with Example 2, the mass concentration of hypotaurine is larger, and the inhibition rate of polyphenol oxidase is also higher, so it is speculated that it also has a better anti-melanization effect on Pe...
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