Method for improving gel property of myofibrillar protein by controlling interaction of protein-EGCG

A myofibrillar protein and gel technology, which is applied in the direction of food ingredients as thickeners, food ingredients as humectants, preservation of meat/fish with chemicals, etc. , slow glycosylation reaction rate and other problems, to achieve the effect of easy control of reaction degree, avoid deterioration of gel properties, and short reaction period

Inactive Publication Date: 2021-08-06
NORTHWEST A & F UNIV
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Problems solved by technology

However, the rate of glycosylation under dry heat conditions is slow (1-3 weeks) and the degree of glycosylation is difficult to control, resulting in proteins prone to excessive denaturation, browning and the formation of anti-nutritional compounds
Therefore, there are still some difficulties in using glycosylation in the food industry to improve the functional properties of proteins.

Method used

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  • Method for improving gel property of myofibrillar protein by controlling interaction of protein-EGCG
  • Method for improving gel property of myofibrillar protein by controlling interaction of protein-EGCG
  • Method for improving gel property of myofibrillar protein by controlling interaction of protein-EGCG

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Embodiment Construction

[0017] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0018] 1. Dissolve amylopectin and EGCG in 20 mM PBS (containing 0.6 M NaCl, pH 7.4) and mix them at a ratio of 1:1~8:1. Shake the mixed solution for 12 h in the dark to form amylopectin-EGCG complexes.

[0019] 2. Add the pullulan / EGCG mixture to the myofibrillar protein, mix well after treatment with the hydroxyl radical oxidation system, and oxidize at 4°C for 12 h. The concentration of myofibrillar protein in the final reaction system was 40 mg / mL, the concentration of EGCG was 80 μM / g protein, and the concentration of hydroxyl radical oxidation system was 10 mM H 2 o 2 , 20 μM FeCl 3 , 100 μM ascorbic acid.

[0020] 3. Preparation of myofibrillar protein gel: Weigh 5 g of the reacted sample, put it in a 10 mL beaker, put it in a water bath, heat it from 25°C to 72°C, keep it warm for 10 minutes, take it out, and freeze the sample imme...

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Abstract

The invention relates to a method for improving the gel property of myofibrillar protein by controlling the interaction of protein-EGCG (epigallocatechin gallate), and belongs to the field of meat and meat product processing. According to the method, amylopectin (Amp) with a certain concentration and EGCG are uniformly mixed according to a certain proportion and then added into a myofibrillar protein solution, and then the myofibrillar protein gel is prepared through thermal induction. The amylopectin used in the invention can form a complex with EGCG, the adverse effect of high-dose EGCG on the characteristics of the myofibrillar protein gel is inhibited by controlling the interaction of protein-EGCG, and the quality of the myofibrillar protein gel is improved, so that the additive amount of the EGCG is increased, and the purpose of continuous oxidation resistance is achieved. Compared with other modes (such as glycosylation of protein), the method disclosed by the invention is simpler and more effective, and a new thought is provided for controlling protein-polyphenol interaction to improve the gel characteristics of the myofibrillar protein.

Description

technical field [0001] The invention relates to the field of meat and meat product processing, in particular to a method for improving myofibrillar protein gel properties by adding pullulan to control protein-EGCG interaction. Background technique [0002] Meat and meat products are rich in substances needed by life, and its main nutritional value is to provide people with protein, fat, and some minerals and vitamins. Therefore, meat products are an essential food in the human diet. The most important protein in meat protein is myofibrillar protein (MP), which accounts for about 55% of the total muscle protein content. MP is a structural protein that forms muscle fibers and has the greatest impact on the functional properties of meat products, which determines the heating process of meat products. The formation of three-dimensional gel network plays a decisive role in the quality of meat products. However, protein oxidation is prone to occur during processing and storage o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23B4/20
CPCA23L13/426A23B4/20A23V2002/00A23V2200/242A23V2200/23A23V2250/5118A23V2250/2132A23V2250/214
Inventor 冯宪超陈琳杨蓉刘亚平范小静徐幸莲周光宏
Owner NORTHWEST A & F UNIV
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