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Method for modifying mussel protein through high-pressure homogenization treatment

A technology of high-pressure homogenization and mussels, which is applied in the direction of food homogenization, textured treatment, animal protein processing, etc., can solve the problem of less research on shellfish protein, achieve changes in structural and functional properties, and improve functional properties , high efficiency effect

Pending Publication Date: 2021-06-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to reports, high-pressure homogenization can change the structure and function of various proteins including milk protein, vegetable protein, and chicken protein. There are relatively few studies on shellfish protein, and mussel protein is rarely reported.

Method used

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  • Method for modifying mussel protein through high-pressure homogenization treatment
  • Method for modifying mussel protein through high-pressure homogenization treatment
  • Method for modifying mussel protein through high-pressure homogenization treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Extraction of mussel protein: Fresh mussels purchased in the local market were shelled and meat was removed, 500 g of mussel tissue homogenate was dissolved in 1 L of deionized water, and the pH was adjusted to 10.0 with 2.0 mol / L NaOH. Stir continuously at room temperature for 2 hours, centrifuge at 10,000 g for 20 minutes at 4°C, and take the supernatant. Adjust the pH to 5.5 with 2.0 mol / L HCl, centrifuge at 13800 g for 20 minutes, and collect the precipitate. The precipitate was dispersed in deionized water and adjusted to pH = 7.0 with 2.0 mol / L NaOH. The dispersion with a final concentration of 1% (w / v) was stored at 4° C., and the protein content of the mussel was measured by the Kjeldahl method to be 824.7±9.3 mg / g.

[0022] High-pressure homogenization: Mussel protein was subjected to high-pressure homogenization using a Panda Plus 2000 homogenizer. The mussel protein (10 mg / mL) was treated with HPH of 0 MPa and repeated three times. The initial temperature ...

Embodiment 2

[0024] Extraction of mussel protein: Fresh mussels purchased in the local market were shelled and meat was removed, 500 g of mussel tissue homogenate was dissolved in 1 L of deionized water, and the pH was adjusted to 10.0 with 2.0 mol / L NaOH. Stir continuously at room temperature for 2 hours, centrifuge at 10,000 g for 20 minutes at 4°C, and take the supernatant. Adjust the pH to 5.5 with 2.0 mol / L HCl, centrifuge at 13800 g for 20 minutes, and collect the precipitate. The precipitate was dispersed in deionized water and adjusted to pH = 7.0 with 2.0 mol / L NaOH. The dispersion with a final concentration of 1% (w / v) was stored at 4° C., and the protein content of the mussel was measured by the Kjeldahl method to be 824.7±9.3 mg / g.

[0025] High-pressure homogenization: Mussel protein was subjected to high-pressure homogenization using a Panda Plus 2000 homogenizer. The mussel protein dispersion (10 mg / mL) was treated at a HPH of 40 MPa and repeated three times. The initial ...

Embodiment 3

[0027] Extraction of mussel protein: Fresh mussels purchased in the local market were shelled and meat was removed, 500 g of mussel tissue homogenate was dissolved in 1 L of deionized water, and the pH was adjusted to 10.0 with 2.0 mol / L NaOH. Stir continuously at room temperature for 2 hours, centrifuge at 10,000 g for 20 minutes at 4°C, and take the supernatant. Adjust the pH to 5.5 with 2.0mol / L HCl, centrifuge at 13800g for 20 minutes, and take the precipitate. The precipitate was dispersed in deionized water and adjusted to pH = 7.0 with 2.0 mol / L NaOH. The dispersion with a final concentration of 1% (w / v) was stored at 4° C., and the protein content of the mussel was measured by the Kjeldahl method to be 824.7±9.3 mg / g.

[0028] High-pressure homogenization: Mussel protein was subjected to high-pressure homogenization using a Panda Plus 2000 homogenizer. Mussel protein (10 mg / mL) was treated at a HPH of 80 MPa and repeated three times. The initial temperature was 4°C....

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Abstract

The invention provides a method for modifying mussel protein through high-pressure homogenization treatment, which specifically comprises the following steps: dissolving mussel tissue homogenate by using alkali, continuously stirring, centrifuging, taking supernate, regulating the pH value to 5.5 by using an acid solution, centrifuging, dispersing precipitate in deionized water, regulating the pH value to 7.0 by using an alkali solution, obtaining 1% (w / v) mussel protein dispersion liquid, and carrying out high-pressure homogenization treatment on the mussel protein dispersion liquid. Results show that the method provided by the invention can change the secondary structure of the protein, improve the surface hydrophobicity and emulsibility, increase the content of free sulfydryl, increase the absolute value of zeta potential and increase the solubility. Under high-pressure homogenization treatment of 120 MPa, the content of the free sulfydryl is increased from 24.5 [mu] mol / g to 56.0 [mu] mol / g, the absolute value of the zeta potential is increased from 11.5 mV to 23.8 mV, the solubility is increased from 49.1% to 73.7%, and the percentage of adsorbed protein is increased from 44.52% to 67.69%. Experiments show that high-pressure homogenization significantly changes the structural characteristics of the mussel protein and improves the functional characteristics of the mussel protein. Meanwhile, the method belongs to a novel non-heat treatment method and has the advantages of low cost and high efficiency.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for modifying mussel protein through high-pressure homogeneous treatment. Background technique [0002] Mussels, also known as mussels, sea reds, and sea ladies, are bivalve molluscs rich in protein, known as "eggs in the sea". It contains 8 kinds of essential amino acids such as valine and leucine, and its content is higher than that of plant protein and many animal proteins, and also higher than that of fish, shrimp and other aquatic proteins. It can be used as a high-quality raw material for studying protein characteristics. Mussels are rich in species and are an important species in shellfish farming. After proper modification and processing to improve its structure and functional properties, mussel protein may become a nutritional supplement. [0003] Protein occupies an important position in the field of food processing, and the protein content in mussels is as hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/22A23J1/04
CPCA23J3/04A23J3/22A23J1/04A23V2002/00A23V2250/542A23V2300/26
Inventor 于翠平邹赫楠李思慧孙爽闫慧佳
Owner DALIAN POLYTECHNIC UNIVERSITY
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