Method for improving performance of myofibrillar protein

A myofibrillar protein and performance technology, which is applied in the field of myofibrillar protein performance improvement, can solve the problem of myofibrillar protein being susceptible to oxidation attack, improve oxidation stability and gel forming ability, reduce sulfhydryl group and solubility Loss, increase in gel strength and water-holding effects

Pending Publication Date: 2022-05-06
SHAANXI UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problems existing in the prior art, the present invention provides a method for improving the performance of myofibrillar protein, so as to solve the problem that existing myofibrillar protein is vulnerable to oxidative attack, and improve the oxidation stability and gelation of myofibrillar protein. performance technical issues

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  • Method for improving performance of myofibrillar protein
  • Method for improving performance of myofibrillar protein
  • Method for improving performance of myofibrillar protein

Examples

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Effect test

Embodiment 1

[0059] Embodiment 1 provides a method for improving the performance of myofibrillar protein, comprising the following steps:

[0060] Step 1. Remove the fat and connective tissue from the outer loin, cut it into strips and weigh it for later use. Place the processed strips of loin in a tissue masher, add four times the volume of stiffening liquid, and homogenize and smash it. After crushing and centrifugation, the primary precipitate was obtained. Add four times the volume of stiffening fluid to the primary sediment, repeat homogenization, mashing, and centrifugation 3-4 times to obtain a sediment. Four times the volume of NaCl solution was added to the precipitate, and after homogenizing and stirring, filtered through four layers of gauze to obtain a filtrate. Using HCl solution, the pH of the filtrate was adjusted to 6.20-6.25. After centrifugation again, a precipitate was obtained. is MP; wherein, the precipitate is MP, that is, the myofibrillar protein paste is obtained; ...

Embodiment 2

[0064] A method for improving the performance of myofibrillar protein is provided in embodiment 2, comprising the following steps:

[0065] Step 1. Remove the fat and connective tissue from the outer loin, cut it into strips and weigh it for later use. Place the processed strips of loin in a tissue masher, add four times the volume of stiffening liquid, and homogenize and smash it. After crushing and centrifugation, the primary precipitate was obtained. Add four times the volume of stiffening fluid to the primary sediment, repeat homogenization, mashing, and centrifugation 3-4 times to obtain a sediment. Four times the volume of NaCl solution was added to the precipitate, and after homogenizing and stirring, filtered through four layers of gauze to obtain a filtrate. Using HCl solution, the pH of the filtrate was adjusted to 6.20-6.25. After centrifugation again, a precipitate was obtained. is MP; wherein, the precipitate is MP, that is, the myofibrillar protein paste is obta...

Embodiment 3

[0069] A method for improving the performance of myofibrillar protein is provided in embodiment 3, comprising the following steps:

[0070] Step 1. Remove the fat and connective tissue from the outer loin, cut it into strips and weigh it for later use. Place the processed strips of loin in a tissue masher, add four times the volume of stiffening liquid, and homogenize and smash it. After crushing and centrifugation, the primary precipitate was obtained. Add four times the volume of stiffening fluid to the primary sediment, repeat homogenization, mashing, and centrifugation 3-4 times to obtain a sediment. Four times the volume of NaCl solution was added to the precipitate, and after homogenizing and stirring, filtered through four layers of gauze to obtain a filtrate. Using HCl solution, the pH of the filtrate was adjusted to 6.20-6.25. After centrifugation again, a precipitate was obtained. is MP; wherein, the precipitate is MP, that is, the myofibrillar protein paste is obta...

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Abstract

The invention discloses a method for improving the performance of myofibrillar protein, which comprises the following steps: extracting myofibrillar protein to obtain myofibrillar protein paste; diluting the myofibrillar protein paste by using a buffer solution to obtain a myofibrillar protein diluent; adding epsilon-polylysine into the myofibrillar protein diluent to obtain a myofibrillar protein / epsilon-polylysine composite sol system; adding a Fenton oxidation system into the myofibrillar protein / epsilon-polylysine composite sol system, and carrying out oxidation reaction to obtain composite myofibrillar protein sol; putting the compound myofibrillar protein sol into a sealed container, cooking in a water bath, and cooling to obtain thermally induced protein gel, namely myofibrillar protein of which the performance is improved; according to the invention, the loss of sulfydryl and solubility is reduced, the gel strength and water binding capacity of the thermally induced oxidation myofibrillar protein are remarkably improved, and the oxidation stability and gel forming ability of meat protein are effectively improved.

Description

technical field [0001] The invention belongs to the technical field of meat processing and storage, and particularly relates to a method for improving the performance of myofibrillar protein. Background technique [0002] Meat and meat products are the key to supplementing high-nutrition protein sources for humans, containing a variety of peptides, digestible lysine and all essential amino acids; myofibrillar protein (MP) accounts for about 55-60% of the total muscle protein, which is the The main structural component of muscle with important functional properties such as emulsification, gelatinization and water retention. In particular, the three-dimensional gel network structure (gel properties) formed by myofibrillar protein (MP) during thermal processing is the basis for immobilizing fat particles and water, and trapping flavor substances, thereby imparting palatability and juiciness to meat products and flavor; however, during raw meat processing and storage, the gel-f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2200/228A23V2250/542
Inventor 曹云刚马文慧黄峻榕袁方陆瑞琪邝吉卫闵聪
Owner SHAANXI UNIV OF SCI & TECH
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