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Method for repairing performance of oxidative damage protein gel based on PP-TGase

A technology of oxidative damage and protein gel, applied in the direction of peptide preparation methods, chemical instruments and methods, fibrinogen, etc., to achieve the effect of reducing the content of α-helix

Active Publication Date: 2021-01-05
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing research focuses on using different packaging technologies or adding antioxidants to reduce oxidative damage to raw meat during storage. These methods are very effective in controlling fat oxidation, but not always effective in controlling protein oxidation.

Method used

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  • Method for repairing performance of oxidative damage protein gel based on PP-TGase
  • Method for repairing performance of oxidative damage protein gel based on PP-TGase
  • Method for repairing performance of oxidative damage protein gel based on PP-TGase

Examples

Experimental program
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Effect test

Embodiment 1

[0077] This embodiment 1 provides a method for repairing the gel properties of oxidatively damaged proteins based on PP, comprising the following steps:

[0078] Step 1. Extract pork myofibrillar protein at 0-4°C to prepare myofibrillar protein paste; the preparation process specifically includes the following steps:

[0079] Step 11, cut into strips; remove fat and connective tissue from the pork tenderloin, cut into strips and weigh them for later use.

[0080] Step 12. Separation; place the processed strips of tenderloin in a tissue masher, add four times the volume of stiff liquid, homogenate and mash, and then centrifuge to obtain the primary sediment; add four times the volume to the primary sediment volume of stiff liquid, repeated homogenization and crushing, and centrifuged 3-4 times to obtain a precipitate; wherein, the concentration of NaCl in the stiff liquid was 0.1-0.15mol / L, MgCl 2 The concentration is 2-3mmol / L, Na 2 HPO 4The concentration of EGTA is 10-11mm...

Embodiment 2

[0092] This embodiment 2 provides a method for repairing the gel properties of oxidatively damaged proteins based on TGase, comprising the following steps:

[0093] Step 1. Extract pork myofibrillar protein at 0-4°C to prepare myofibrillar protein paste; the preparation process specifically includes the following steps:

[0094] Step 11, cut into strips; remove fat and connective tissue from the pork tenderloin, cut into strips and weigh them for later use.

[0095] Step 12. Separation; place the processed strips of tenderloin in a tissue masher, add four times the volume of stiff liquid, homogenate and mash, and then centrifuge to obtain the primary sediment; add four times the volume to the primary sediment volume of stiff liquid, repeated homogenization and crushing, and centrifuged 3-4 times to obtain a precipitate; wherein, the concentration of NaCl in the stiff liquid was 0.1-0.15mol / L, MgCl 2 The concentration is 2-3mmol / L, Na 2 HPO 4 The concentration of EGTA is 10-...

Embodiment 3

[0107] This embodiment 3 provides a method for repairing the gel performance of oxidatively damaged proteins based on PP-TGase, comprising the following steps:

[0108] Step 1. Extract pork myofibrillar protein at 0-4°C to prepare myofibrillar protein paste; the preparation process specifically includes the following steps:

[0109] Step 11, cut into strips; remove fat and connective tissue from the pork tenderloin, cut into strips and weigh them for later use.

[0110] Step 12. Separation; place the processed strips of tenderloin in a tissue masher, add four times the volume of stiff liquid, homogenate and mash, and then centrifuge to obtain the primary sediment; add four times the volume to the primary sediment volume of stiff liquid, repeated homogenization and crushing, and centrifuged 3-4 times to obtain a precipitate; wherein, the concentration of NaCl in the stiff liquid was 0.1-0.15mol / L, MgCl 2 The concentration is 2-3mmol / L, Na 2 HPO 4 The concentration of EGTA is...

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Abstract

The invention discloses a method for repairing the performance of oxidative damage protein gel based on PP-TGase. The method comprises the following steps of: firstly, extracting myofibrillar proteinto obtain myofibrillar protein paste; diluting the myofibrillar protein paste by adopting a phosphate buffer solution to obtain a myofibrillar protein diluent; adding a fat oxidation system, and carrying out an oxidation reaction; respectively adding a gel performance repairing agent into the oxidative damage myofibrillar protein gel, uniformly mixing, and reacting, wherein the gel performance repairing agent adopts one or two of a sodium pyrophosphate solution and glutamine transaminase; and putting the reacted myofibrillar protein gel into a sealed container, carrying out water bath cooking,and cooling to obtain thermally induced gel, wherein the thermally induced gel is the myofibrillar protein gel subjected to performance repairing. According to the method, the microstructure of the oxidative damage myofibrillar protein gel is more uniform and finer through sodium pyrophosphate or glutamine transaminase repairing treatment, and the gel performance of the oxidative damage pork myofibrillar protein can be effectively repaired.

Description

technical field [0001] The invention belongs to the technical field of meat processing and storage, and in particular relates to a PP-TGase-based method for repairing the gel properties of oxidatively damaged proteins. Background technique [0002] Raw meat is rich in fat and protein. During long-term storage and processing, oxidation is an inevitable natural phenomenon; oxidation of myofibrillar protein usually leads to a decrease in the solubility of meat protein, which in turn causes processing properties, such as emulsification and gelation, etc. Deterioration will eventually lead to a decrease in product yield and quality. Therefore, it is of great commercial significance to effectively prevent and control protein oxidation or repair the functional properties of oxidatively damaged meat proteins. Existing research focuses on reducing the oxidative damage of raw meat during storage by using different packaging technologies or adding antioxidants. The above methods are v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/24C07K14/75C07K1/36C07K1/34C07K1/30
CPCA23B4/20A23B4/22A23B4/24C07K14/75A23V2002/00A23V2200/10A23V2250/1618A23V2250/1614A23V2250/54
Inventor 曹云刚李保玲马文慧黄峻榕
Owner SHAANXI UNIV OF SCI & TECH
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