Preparation method of fish myofibrillar protein edible composite membrane
A myofibrillar protein and fibril technology, which is applied in the field of preparation of fish myofibrillar protein edible composite membrane, can solve the problem of reducing the tensile strength and water vapor barrier properties of the membrane, myofibrillar protein and various blending agents. There are few research reports and other problems to achieve the effect of increasing antioxidant properties, solving poor water blocking properties and reducing interactions
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[0028] Such as figure 1 As shown, the embodiment of the present invention provides a kind of preparation method of fish myofibrillar protein edible composite film, comprises the following steps:
[0029] Step 1, extracting grass carp myofibrillar protein;
[0030] Step 2, preparation of chitosan solution: dissolving chitosan in acetic acid solution to obtain a chitosan solution with a mass concentration of 1% to 4%, stirring until clarification, and filtering insoluble matter;
[0031] Step 3, preparation of the composite membrane: add distilled water to the grass carp myofibrillar protein, so that the mass concentration of the grass carp myofibrillar protein is 2% to 4%, and then make it homogeneous under the condition that the rotating speed is 8000 to 10000r / min 1 to 3 minutes, adjust the pH to 3 to 4, and then centrifuge at room temperature with a centrifugal force of 3000 to 3500g for 10 to 12 minutes to collect the supernatant; add glycerol to the collected supernatant,...
Embodiment 1
[0047] S10. Grass carp myofibrillar protein extraction: S11. Take the white meat of the grass carp before rigor mortis, remove the blood and impurities, process it into surimi with a food conditioner, and dissolve the surimi with a low-salt phosphate buffer solution. The volume ratio of low-salt phosphate buffer solution to surimi is 3:1, and homogenize for 1min at a speed of 8000r / min; S12, let stand for 10min, centrifuge at a speed of 3000r / min for 8min, repeat 3 times, Take the precipitate; S13, dissolve the precipitate obtained in step S12 in a high-salt buffer, the volume ratio of the precipitate to the high-salt buffer is 1:3, homogenize for 1 min at a rotational speed of 8000r / min, and statically Extract for 20 hours; S14, centrifuge the mixture solution obtained in step S13 at a speed of 1000r / min for 10 minutes, take the supernatant, and use condensed water to precipitate the supernatant for 25 minutes. The volume ratio of the condensed water to the supernatant is 8:1...
Embodiment 2
[0051] S10. Grass carp myofibrillar protein extraction: S11. Take the white meat of the grass carp before rigor mortis, remove the blood and impurities, process it into surimi with a food conditioner, and dissolve the surimi with a low-salt phosphate buffer solution. The volume ratio of low-salt phosphate buffer solution to surimi is 5:1, and homogenize for 3 minutes at a speed of 10000r / min; S12, let stand for 20min, centrifuge at a speed of 5000r / min for 12min, repeat 5 times, Take the precipitate; S13, dissolve the precipitate obtained in step S12 in a high-salt buffer, the volume ratio of the precipitate to the high-salt buffer is 1:5, homogenize for 2 minutes under the condition of a rotating speed of 10000r / min, and statically Extract for 24 hours; S14, centrifuge the mixture solution obtained in step S13 at a speed of 14000r / min for 15min, take the supernatant, and use condensed water to precipitate the supernatant for 35min, the volume ratio of the condensed water to th...
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