Preparation method of graft modified fish protein-sugar coupled compound

Abstract

The invention discloses a preparation method of a graft modified fish protein-sugar coupled compound, which comprises the following steps: dissolving protein in a high-ionic-strength buffer solution, and performing high-speed shearing to obtain a uniform myofibrillar protein solution; subjecting the myofibrillar protein solution to high-pressure homogenization pretreatment to expand protein, so that the alpha-helix content of the myofibrillar protein solution is increased, glycosylation sites of the myofibrillar protein solution are increased, then subjecting the myofibrillar protein solution and glucosamine to a wet glycosylation reaction in a water phase, and stabilizing the natural protein structure and improving the glycosylation degree by utilizing a macromolecular crowding theory; and performing dialysis desugaring on a product obtained after the glycosylation reaction, and performing vacuum freeze drying to obtain the grafted modified protein-sugar coupled compound disclosed by the invention. Compared with a traditional glycosylation mode, the preparation method disclosed by the invention has the advantages that the grafting degree of the myofibrillar protein and the glycosyl donor and the solubility of the myofibrillar protein in a low-ion solvent can be remarkably improved, and the oxidation resistance of the myofibrillar protein is also improved.

Description

technical field [0001] The invention relates to the field of modification research of salt-soluble animal protein, in particular to a preparation method of a grafted modified fish protein-sugar coupling compound. Background technique [0002] The meat of Russian sturgeon is delicious and thick. The crude protein content in sturgeon meat accounts for 15.20-17.25% of muscle, mainly myofibrillar protein, which contains 18 kinds of amino acids, the amino acid with the highest content is glutamic acid, followed by lysine , leucine and aspartic acid, 8 essential amino acids account for 39.87-43.09% of the total amino acid content, which is higher than the FAO / WHO standard (35.38%), and there are 4 flavor amino acids, which have good biological value . my country's sturgeon breeding accounts for 85% of the global breeding volume. Sturgeon meat resources are abundant, but most of them are primary processed products. How to make full use of sturgeon meat and realize intensive proces...

AI Technical Summary

Problems solved by technology

However, a single glycosylation modification has very limited effect on improving the functional properties of proteins. Therefore, non-thermal processing technology and glycosylation compound modification are getting more and more attention in the field of food processing, such as ultrasonic, pulsed electric field, dynamic high-voltage micro Auxiliary modification such as jet

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