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
CN112167320AActive Publication Date: 2021-01-05SHAANXI UNIV OF SCI & TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHAANXI UNIV OF SCI & TECH
Publication Date
2021-01-05

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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.
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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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