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Method for analyzing degree of sugar-based oxidation of fish eggs through in-vitro model

A technology of oxidation degree and fish meat protein, which is applied in the direction of material inspection, food testing, etc., can solve problems such as multi-factor interference

Pending Publication Date: 2022-01-04
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This method replaces the fish body with myofibrillar protein, the main protein in fish meat, for in vitro research, which solves the problem of multi-factor interference caused by the complex composition of tissue in situ research

Method used

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  • Method for analyzing degree of sugar-based oxidation of fish eggs through in-vitro model
  • Method for analyzing degree of sugar-based oxidation of fish eggs through in-vitro model
  • Method for analyzing degree of sugar-based oxidation of fish eggs through in-vitro model

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] To compare the degree of protein oxidation of sturgeon meat during vacuum low heat processing and atmospheric pressure low heat processing.

[0055] (1) Construction of in vitro model device

[0056] Use a constant temperature water bath, circulation pump, electric stirrer, three-necked flask, catheter, etc. to set up such as figure 1 device shown. The feeding pipe goes deep below the liquid level in the bottle, and the circulating pump conduit is higher than the liquid level in the bottle.

[0057] (2) Preparation of myofibrillar protein precipitate

[0058] 10 g of fish samples were defatted, chopped, put into a beater, added 100 mL of 50 mmol / L phosphate buffer (pH=7.0) containing 0.1 mol / L NaCl, beat and crushed for 1 min in an ice bath, and centrifuged at 8000 g for 10 min (4 ℃), remove the supernatant, wash twice to remove water-soluble protein; add 200mL 50mmol / L phosphate buffer (pH=7.0) containing 0.6mol / L NaCl and mix with the precipitate, extract at 4℃ for 1...

Embodiment 2

[0065] Analysis of protein glycosylation and anti-oxidation in sturgeon meat during vacuum low heat process.

[0066] (1) Construction of in vitro model device

[0067] Use a constant temperature water bath, circulation pump, electric stirrer, three-necked flask, catheter, etc. to set up such as figure 1 device shown. The feeding pipe goes deep below the liquid level in the bottle, and the circulating pump conduit is higher than the liquid level in the bottle.

[0068] (2) Preparation of myofibrillar protein freeze-dried powder

[0069] Remove the fat from 10g fish sample, chop it, put it into a beater, add 100mL of 50 mmol / L phosphate buffer (pH=7.0), beat and crush it in an ice bath for 1min, centrifuge at 8000g for 10min (4°C), and remove the supernatant , repeated washing 4 times to remove water-soluble protein; add 200mL 50mmol / L phosphate buffer (pH=7.0) containing 0.6mol / L NaCl and mix well with the precipitate, extract at 4°C for 12h, centrifuge at 8000g for 10min (...

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Abstract

The invention discloses a method for analyzing the degree of sugar-based oxidation of fish eggs through an in-vitro model. The method comprises the steps of in-vitro model device construction, myofibril glycosylation oxidation system construction, oxidation product quantitative analysis and the like. According to the method, main protein, namely myofibrillar protein, in fish meat is used for replacing a fish meat body for in-vitro research, the protein glycosylation oxidation degree in a simulation system is regulated and controlled by adjusting factors such as vacuum degree, temperature, reducing sugar type and concentration, and the problems of multi-factor interference and the like caused by complex components of a sample in traditional tissue in-situ research are solved. According to the method, accurate analysis of a glycosylation oxidation change mechanism in the protein hot processing process can be achieved, and then generation of harmful substances in the hot processing process of the fish meat and the fish meat products is accurately controlled. The in-vitro model device constructed by the method has the characteristics of rapidness, sensitivity, portability and the like, and can be applied to the technical research fields of protein oxidation, grafting, modification and the like of the fish meat and the fish meat products.

Description

technical field [0001] The invention belongs to the technical field of food safety detection, and in particular relates to a fast, sensitive and portable method for analyzing the degree of glycosylation and oxidation of fish protein through an in vitro model. Background technique [0002] Thermal processing is a commonly used processing method for aquatic products. Its temperature, time, pressure and other conditions affect the changes of water, protein, fat, carbohydrates and other components in food. The changes of these food components during thermal processing determine the color, taste, aroma and other characteristics of the final product. Therefore, it is of great significance to study and analyze the changes of food components during thermal processing for precise control of food thermal processing. The composition of food is complex, and components such as protein, fat, and carbohydrates interact with each other during processing, which leads to the problem that tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/12
CPCG01N33/12
Inventor 陈跃文韦剑玲董秀萍柴庭庭任少天隆勇杰谭博洋
Owner ZHEJIANG GONGSHANG UNIVERSITY
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