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Method for preparing fishy smell-removed fish albumen glue by using superheated steam to promote glycosylation

A superheated steam and fish protein technology, applied in the direction of fish protein composition, animal protein processing, protein food composition, etc. The effect of shortening extraction time, improving emulsification and foaming, and avoiding environmental pollution

Inactive Publication Date: 2021-06-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of snakeheaded fish, by-products such as fish skin, fish scales and fish bones will be produced. These by-products are mostly discarded as feed or waste, which does not achieve the purpose of high value-added utilization and causes serious pollution to the environment.
At present, most of the research on snakeheaded fish is to explore its breeding conditions, optimize fresh-keeping conditions and analyze nutritional components. There is no relevant report on the preparation of fishy fish protein gel from snakeheaded fish skin

Method used

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  • Method for preparing fishy smell-removed fish albumen glue by using superheated steam to promote glycosylation
  • Method for preparing fishy smell-removed fish albumen glue by using superheated steam to promote glycosylation
  • Method for preparing fishy smell-removed fish albumen glue by using superheated steam to promote glycosylation

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Embodiment one, figure 1 It is the GC-MS chromatogram of fish protein glue volatile matter before and after the deodorization of embodiment one, as figure 1 shown, including the following steps: S1, degreasing treatment

[0034] Use the snakehead skin as raw material, remove the scales and flesh on the surface of the skin, and then perform degreasing treatment;

[0035] Preferably, in step S1, after removing fish scales and fish meat on the surface of the fish skin, it is necessary to drain the water and cut it into pieces, and cut it into a sheet of 2cm × 2cm in step S1. Then use organic reagents to extract and degrease. In step S1, the organic reagent is an isopropanol solution with a volume fraction of 10-30%, the solid-liquid ratio of snakehead skin and isopropanol is 1:10g:mL, the extraction and degreasing time is 24 hours, and the extraction and degreasing temperature is 4°C.

[0036] S2, fish protein glue mother liquor preparation

[0037] adding the degrease...

Embodiment 2

[0068] Embodiment two, comprising the following steps: S1, degreasing treatment

[0069] Use the snakehead skin as raw material, remove the scales and flesh on the surface of the skin, and then perform degreasing treatment;

[0070] Preferably, in step S1, after removing fish scales and fish meat on the surface of the fish skin, it is necessary to drain the water and cut it into pieces, and cut it into a sheet of 2cm × 2cm in step S1. Then use organic reagents to extract and degrease. In step S1, the organic reagent is an isopropanol solution with a volume fraction of 10-30%, the solid-liquid ratio of snakehead skin and isopropanol is 1:10g:mL, the extraction and degreasing time is 24 hours, and the extraction and degreasing temperature is 4°C.

[0071] S2, fish protein glue mother liquor preparation

[0072] adding the degreased fish skin in step S1 to the compound organic acid, extracting the fish protein glue under ultrasonic treatment, and obtaining the fish protein glue...

Embodiment 3

[0087] Embodiment 3, the difference between this embodiment and embodiment 1 is: omit the two-step deodorization step of superheated steam glycosylation in step S6, and the rest is the same as embodiment 1.

[0088] Adopt the assay method described in embodiment 1 to measure deproteinized rubber emulsifying properties and foaming properties, the experimental results show that the emulsifying power and emulsifying stability of fish protein glue are respectively 72m 2 / g and 9min, the foaming ability and foaming stability were 101% and 54%, respectively.

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Abstract

The invention discloses a method for preparing fishy-smell-removed fish albumen glue by promoting glycosylation through superheated steam. The method comprises the following steps: S1, degreasing treatment; s2, preparing a fish protein glue mother solution; s3, one-step deodorization and decoloration: adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration; s4, preparing a fish protein glue-reducing sugar system; s5, ultrasonic pretreatment; and S6, performing second-step deodorization. According to the method for preparing the fishy-smell-removed fish protein glue by using the superheated steam to promote glycosylation, the fish protein glue is prepared by taking a snakehead processing byproduct fish skin as a raw material, resource waste and environmental pollution are avoided, the fish protein glue is extracted by combining ultrasonic waves with composite organic acid in the process, the method is green and environment-friendly, and the extraction time is greatly shortened; meanwhile, on the basis of one-step fishy smell removal and decoloration, superheated steam is adopted for promoting glycosylation to modify the fish protein glue, so that the fishy smell removed fish protein glue is obtained, and the emulsibility and foamability of the fish protein glue are improved.

Description

technical field [0001] The invention relates to a freshwater fish by-product processing technology, in particular to a method for preparing depissy fish protein gel by promoting glycosylation with superheated steam. Background technique [0002] Fish protein glue is a polypeptide polymer with different molecular weights prepared by moderate hydrolysis of fish processing by-products such as fish scales and fish skin. Fish protein glue has become a good substitute for mammalian gelatin because of its gelling, emulsifying and film-forming properties. However, fish protein glue is prepared from fish processing by-products and has a certain fishy smell, which limits its wide application to some extent. [0003] Snakehead, commonly known as black fish, is a freshwater fish rich in protein and delicious. During the processing of snakeheaded fish, by-products such as fish skin, fish scales and fish bones will be produced. These by-products are mostly discarded as feed or waste, fa...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04
CPCA23J1/002A23J1/04A23J3/04
Inventor 王旭梅孙庆黄涛柳晨娜程晨张群胡祥飞王辉涂宗财温平威
Owner NANCHANG UNIV
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