Process for preparing seafood-tasted protein gel from transglutaminase

A technology of transglutaminase and flavor protein, which is applied in application, animal husbandry, food science, etc., can solve the problems of poor development, decreased gel strength, and low added value, so as to improve texture, Increase conversion rate, improve quality effect

Inactive Publication Date: 2002-04-10

SHANDONG UNIV

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AI-Extracted Technical Summary

Problems solved by technology

Sijiaoha is a low-quality tidal flat shellfish. It is abundant in the Yellow River Delta in Shandong and Dafeng in Jiangsu. Its protein content is high, especially the taurine content in it. low, not well developed

Fresh, unfrozen fish can pr...

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Abstract

A process to prepare sea flavor of protein gel with utilizing transglutaminase is to enzymolyse low quality sea fish and leftover bits by transglutaminase which is made by solution fermenting with using chain wheel hydromycete as a bacterial strain, fish powder, maize powder, Na2HOP, MgSO, and using ferment paste as a developing base. The cryophilic flavor protease which is made by solution deep layer fermenting with suing cryophilic bacteria pseudomonas infection as a bacterial strain, using bean cake powder, maize powder, bran powder, sweet potato powder, Ha2HOP4 and KH2PO, as a developing base is used to enzymolyse the low quanlity fish for the preprocessing. The process improved the quality of sea protein and increased the strenth of the fish gel.

Application Domain

Animal feeding stuffFood science

Technology Topic

ChemistryPre treatment +9

Examples

Experimental program(2)

Example Embodiment

[0037] Embodiment 1. are all parts by weight

[0038] 1. Preparation of Transglutaminase

[0039] (1) Preparation of liquid seeds.

[0040] Strain, Streptoverticillium SM0108;

[0041] Slant medium: 0.3 part of peptone, 0.6 part of glucose, 0.23 part of dipotassium hydrogen phosphate, 0.15 part of magnesium sulfate, 2.0 parts of agar, 100 parts of water, sterilized, cooled, streaked, and cultured at 30°C.

[0042] Liquid seed medium is the same as slant medium except that agar is not added. Add 100ml culture solution to a 500ml conical flask, sterilize, cool, connect 5 to 10 parts of the bacterial suspension of the slanted strain of Streptoverticillium SM0108, ventilate and stir, and use as liquid seeds for use.

[0043] (2) Liquid fermentation to prepare transglutaminase

[0044] Medium: 2.0 parts of fish meal, 2.2 parts of corn meal, Na 2 HPO 4 0.2 part, MgSO 4 0.09 part, 0.15 part of yeast paste and 100 parts of water, add 1 part of soybean oil as a defoaming agent, sterilize, inoculate 5% by weight of the seeds prepared in the above steps, ventilate 10L/min, stir, 250 rev/min, at 30°C , fermentation culture for 73 hours, the enzyme activity can reach 8U/ml.

[0045] (3) Post-treatment of transglutaminase fermentation broth

[0046] The fermentation broth was centrifuged at 10,000 rpm, then concentrated to 28% of the original volume by ultrafiltration, and then spray-dried to obtain transglutaminase enzyme powder.

[0047] 2. Preparation of Marine Protein Gels

[0048] Marine proteins such as marine low-quality fish that have been decapitated and deboned, and scraps of aquatic products such as shelled and washed scallop edges, weigh 95 parts of raw materials by fresh weight, then beat into pulp, and add 2.5 parts of the above-prepared transglutaminase , pH6.5, reaction temperature 54 ℃, reaction time 4.5 hours, get marine protein gel.

Example Embodiment

[0049] Example 2. Marine low-quality fish was pretreated by enzymatic hydrolysis with cold-appropriate flavor protease, all in parts by weight.

[0050] 1. Preparation of Cold Flavor Protease

[0051] (1) Preparation of seeds, all in parts by weight, the same below.

[0052] Medium: 3 parts of bean cake flour, 3 parts of corn, 1.5 parts of bran, Na 2 HPO 4 0.35 servings, KH 2 PO 4 0.04 part of water and 100 parts of water, 0.3 part of soybean oil as defoamer, sterilized at 125°C for 32 minutes, cooled and inoculated and placed in a fermenter, using the deep-sea cold-adapting bacterium Pseudomonas sp. SM9913 as the strain, The bacterial suspension of the eggplant bottle was connected, the inoculation amount was 6% by weight, and the sample loading was 45% of the capacity of the fermentor. The enzyme activity is about 200 to 300 units/ml.

[0053] (2) Preparation of flavored cold protease preparations by liquid submerged fermentation

[0054] Medium: 3.8 parts of bean cake flour, 2.2 parts of corn flour, 3 parts of potato flour, 2.3 parts of bran, Na 2 HPO 4 0.33 servings, KH 2 PO 4 0.042 part and 100 parts of water and 1 part of soybean oil are used as defoamer. The loading volume of the culture medium is 45% of the capacity of the fermenter, sterilized, pH7.0~7.5, inoculated with the seeds prepared by the above steps 6% by weight, at 210 rev/min, controlled ventilation (V 风 /V 液 · Time): 1:0.55 for 0-20 hours, 1:0.85 for 20-50 hours and 12°C under controlled culture temperature for 48 hours of fermentation. The enzyme activity per ml reaches 2000 to 2500 units.

[0055] (3) Post-processing of flavored cold protease fermentation broth

[0056] The fermentation broth was centrifuged at 10,000 rpm, and then concentrated to 25% of the original volume by ultrafiltration at 2°C using an ultrafiltration membrane with a molecular weight cut-off of 5100, and then 4.5% sucrose was added as a stabilizer.

[0057] 2. Preparation of Transglutaminase

[0058] (1) Preparation of liquid seeds.

[0059] Strain, Streptoverticillium SM0108;

[0060] Slant medium: 0.25 part of peptone, 0.5 part of glucose, 0.2 part of dipotassium hydrogen phosphate, 0.1 part of magnesium sulfate, 1.9 part of agar, 100 parts of water, sterilized, cooled, streaked, and cultured at 28°C.

[0061] Liquid seed medium is the same as slant medium except that agar is not added. Add 100ml of culture solution to a 500ml conical flask, sterilize, cool, connect 5-10 copies of the bacterial suspension of the slanted strain of Streptoverticillium SM01080, ventilate, stir, and use as liquid seeds for use.

[0062] (2) Liquid fermentation to prepare transglutaminase

[0063] Medium: 2.4 parts of fish meal, 2.3 parts of corn meal, Na 2 HPO 4 0.25 part, MgSO 4 0.08 part, 0.18 part of yeast paste and 100 parts of water, add 1 part of soybean oil as a defoaming agent, sterilize, inoculate 6% by weight of the seeds prepared in the above steps, ventilate 10L/min, stir, 250 rev/min, at 30°C , fermentation culture for 74 hours, the enzyme activity can reach 8U/ml.

[0064] (3) Post-treatment of transglutaminase fermentation broth

[0065] The fermentation broth is centrifuged at 10,000 rpm, then concentrated to 25% of the original volume by ultrafiltration, and then spray-dried to obtain transglutaminase enzyme powder.

[0066] 3. Preparation of Flavored Marine Protein Gels

[0067] Basic raw materials and pretreatment: decapitated and deboned marine low-quality fish, shelled and washed scallops and other aquatic product scraps and other marine proteins, weigh 90 parts of raw materials by fresh weight, then beat and add 10 parts to cool Flavor protease, hydrolyzed at 32°C for 2 hours, thereby increasing the solubility and flavor of protein. To the marine protein pretreated by enzymatic hydrolysis, 3 parts of transglutaminase prepared above were added, pH 6-7, reaction temperature 54° C., reaction time 4.5 hours, to obtain flavored marine protein gel.

[0068] The appearance of the marine-flavored protein gel of the embodiment of the present invention is milky white, transparent and gel-like.

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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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Classification and recommendation of technical efficacy words

Add flavor
Improve conversion rate

Process for preparing seafood-tasted protein gel from transglutaminase

A technology of transglutaminase and flavor protein, which is applied in application, animal husbandry, food science, etc., can solve the problems of poor development, decreased gel strength, and low added value, so as to improve texture, Increase conversion rate, improve quality effect

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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