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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 produce high-quality fish paste and fish gel products, while frozen and fresh fish will reduce the strength of the gel, which makes the manufacture of high-quality fish gel only possible Conducted at sea, its cost is higher than land production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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, ...

Embodiment 2

[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 c...

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PUM

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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.

Description

(1) Technical field [0001] The invention relates to a preparation method for preparing marine fish protein gel by an enzymatic method, and belongs to the technical field of applied marine biology. (2) Technical background [0002] The use of inedible parts of marine catches can better reflect how science and technology can increase the added value of products. The non-edible part includes low-quality small trash fish and the leftovers of aquatic product processing, which generally account for 28% of the catch. Therefore, it is necessary to obtain high benefits from product proliferation through the development of biotechnology. my country now mainly uses low-value fish to produce fishmeal for aquaculture and terrestrial livestock and poultry breeding. However, due to the backward processing technology, not only the yield and added value of the products are low, but also the offshore waters are seriously polluted. Many wastes from aquatic product processing are directly dis...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 张玉忠周占平陈秀兰高培基
Owner SHANDONG UNIV
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