A preparation method for improving the gel performance of sturgeon myofibrillar protein
By using a combination of ultrasound and malondialdehyde (MDA) treatment, the gel properties of sturgeon myofibrillar protein were improved, solving the problem of insufficient gel strength and achieving a significant improvement in gel performance.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- ZHEJIANG GONGSHANG UNIVERSITY
- Filing Date
- 2023-12-07
- Publication Date
- 2026-05-08
AI Technical Summary
Sturgeon myofibrillar protein gel has relatively weak strength, which limits its application value in gel-based products.
The gel properties of sturgeon myofibrillar protein were improved by synergistic use of ultrasonic technology and malondialdehyde (MDA) treatment, including extraction, ultrasonic treatment, MDA induction, dialysis and thermal induction.
It significantly improved the strength, stability, and water retention of sturgeon myofibrillar protein gel, and enhanced the rigidity and viscosity of the gel.
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Figure CN117581938B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing sturgeon myofibrillar protein gel with improved performance. Background Technology
[0002] Sturgeon protein is an animal protein rich in various essential amino acids and possesses excellent biological value. In recent years, my country's sturgeon farming industry has developed rapidly, but the processing and utilization of sturgeon meat remains at a relatively low level. How to rationally utilize sturgeon meat and achieve the intensive processing of sturgeon myofibrillar protein has become a research hotspot for enhancing its application value. Currently, the preparation of sturgeon myofibrillar protein into gel-based products has attracted considerable attention. However, the gel strength formed by sturgeon protein itself is relatively weak, which greatly limits its future application in gel-based products.
[0003] Malondialdehyde (MDA) is the most abundant reactive aldehyde among the secondary products of lipid oxidation during meat processing and storage. MDA has functions such as inducing cross-linking and polymerization of proteins and decomposing and folding protein structures. It has a wide range of applications and a broad market prospect.
[0004] Ultrasound technology is a green and promising emerging technology. Ultrasound treatment can alter the sulfhydryl content and secondary structure of proteins, leading to changes in the emulsifying and gelling properties of myofibrillar proteins.
[0005] Given the inherent characteristics of sturgeon protein, improving the gelation properties of sturgeon myofibrils is of great significance for food preparation and production. Summary of the Invention
[0006] The purpose of this invention is to provide a method for preparing sturgeon myofibrillar protein gel to improve gel quality.
[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution:
[0008] This invention provides a method for preparing sturgeon myofibrillar protein gel with improved properties, comprising the following steps:
[0009] (1) Extract myofibrillar protein from sturgeon meat to obtain sturgeon myofibrillar protein solution;
[0010] (2) Sturgeon myofibrillar protein solution was subjected to ultrasonic treatment and malondialdehyde induction treatment to obtain composite myofibrillar protein.
[0011] (3) Dialyze the composite myofibrillar protein to obtain a modified protein solution;
[0012] (4) The modified protein solution was thermally induced to obtain sturgeon myofibrillar protein gel.
[0013] Preferably, the extraction method in step (1) is as follows: sturgeon meat is mixed with protein extract A at a mass-volume ratio of 1:8 to 12, homogenized, and then frozen and centrifuged. The precipitate after centrifugation is mixed with protein extract A at a mass-volume ratio of 1:4 to 6, frozen and centrifuged again, and the precipitate is taken to obtain sturgeon myofibril crude protein. The sturgeon myofibril crude protein is then mixed with protein extract B at a mass-volume ratio of 1 to 2:1 to 2, homogenized, and then frozen and centrifuged again. The supernatant is taken to obtain myofibril protein solution.
[0014] Preferably, the protein extract A uses water as a solvent and comprises the following components at final concentrations: 10–14 mmol / L Na₂HPO₄˙¹²H₂O, 6–10 mmol / L NaH₂PO₄˙²H₂O, 90–110 mmol / L NaCl, and 0.5–1.5 mmol / L EDTA.
[0015] Preferably, the homogenate is homogenized at 13000-15000 r / min for 60-90 s.
[0016] Preferably, the protein extract B uses water as a solvent and comprises the following components at final concentrations: 90–110 mmol / L NaCl, 12–17 mmol / L Na2HPO4˙12H2O, and 8–12 mmol / L NaH2PO4˙2H2O.
[0017] Preferably, the ultrasonic treatment in step (2) is performed at a power of 500-700W and a temperature of 2-8°C for 10-20 minutes.
[0018] Preferably, in step (2), the concentration of malondialdehyde used in the malondialdehyde induction treatment is 5-20 mmol / L, the volume ratio of malondialdehyde to the sturgeon myofibril protein solution is 1:5-20, and the treatment conditions are 20-28 h at 22-25°C in the dark.
[0019] Preferably, the dialysis in step (3) involves treating the complex myofibril protein in PBS dialysis solution for 20–28 hours.
[0020] Preferably, the thermal induction in step (4) involves heating the modified protein solution from 22 to 25°C to 72 to 77°C at a rate of 1 to 1.5°C / min, and maintaining it at 72 to 77°C for 20 to 30 minutes.
[0021] The present invention also provides a sturgeon myofibrillar protein gel obtained by the preparation method described above.
[0022] The preparation method of the present invention for improving the properties of sturgeon myofibrillar protein gel has the following beneficial effects:
[0023] (1) Improving the gel properties of sturgeon myofibrillar protein using lipid oxidation products and ultrasound synergistic technology
[0024] In heat-induced sturgeon myofibrillar protein gel, the synergistic effect of lipid oxidation products and ultrasound not only enhanced the hydrogen bonding and hydrophobic interactions between sturgeon myofibrillar protein molecules, but also reduced the filtration of non-network proteins in sturgeon myofibrillar protein, thereby significantly improving the strength of sturgeon myofibrillar protein gel and further enhancing its stability.
[0025] (2) Enhance the water retention of sturgeon myofibril protein gel
[0026] This invention significantly improves the water retention of sturgeon myofibrillar protein gel and enhances the gel's ability to retain moisture. Attached Figure Description
[0027] Figure 1 Figure showing the difference in water retention of myofibrillar protein gels under different treatments in Experiment Example 1;
[0028] Figure 2 The graph shows the difference in storage modulus of myofibrillar protein gels under different treatments in Experiment Example 1.
[0029] Figure 3 The graph shows the difference in loss modulus of myofibrillar protein gels under different treatments in Experiment Example 1. Detailed Implementation
[0030] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0031] Example 1
[0032] Sturgeon meat, after removing fat and connective tissue, was mixed with protein extract A (12 mmol / L Na2HPO4˙12H2O, 8 mmol / L Na2H2PO4˙12H2O, 100 mmol / L NaCl, 1 mmol / L EDTA) at a mass-to-volume ratio of 1:10 and homogenized at 15000 r / min for 60 s using a homogenizer. The homogenized solution was centrifuged at 6000 r / min and 4℃ for 10 min. The supernatant was discarded and the precipitate was retained. The precipitate was mixed with protein extraction solution A at a mass-to-volume ratio of 1:5. The mixture was then centrifuged again at 6000 r / min and 4℃ for 10 min. The precipitate was collected to obtain crude sturgeon myofibrillar protein. The obtained crude protein was mixed with protein extraction solution B (100 mmol / L NaCl, 15 mmol / L Na2HPO4˙12H2O, 10 mmol / L NaH2PO4˙2H2O) at a mass-to-volume ratio of 1:1. After homogenization, the mixture was incubated on ice overnight to dissolve. Then, it was centrifuged at 10000 g and 4℃ for 15 min. The supernatant obtained was the myofibrillar protein solution, and its concentration was adjusted to 6 mg / mL.
[0033] The sturgeon myofibrillar protein solution obtained in the above steps was sonicated at 500W in an ultrasonic machine for 15 min at 4℃. Then, the sturgeon myofibrillar protein solution was mixed with 10 mmol / L malondialdehyde (MDA) at a volume ratio of 10:1 and reacted in the dark at 25℃ for 24 h to obtain composite myofibrillar protein. The composite myofibrillar protein was then dialyzed in PBS dialysis solution for 24 h to remove excess MDA and obtain a modified protein solution. The modified protein solution was heated from 25℃ to 75℃ at a rate of 1℃ / min and held for 20 min to obtain sturgeon myofibrillar protein gel.
[0034] Comparative Example 1
[0035] The myofibrillar protein solution was not subjected to ultrasonication or malondialdehyde treatment; other treatments were the same as in Example 1.
[0036] Comparative Example 2
[0037] The myofibrillar protein solution was not treated with malondialdehyde, and other treatments were the same as in Example 1.
[0038] Comparative Example 3
[0039] The myofibrillar protein solution was not subjected to ultrasonic treatment; other treatments were the same as in Example 1.
[0040] Experimental Example 1
[0041] The sturgeon myofibrillar protein gels obtained in Example 1 and Comparative Examples 1-3 were tested for color difference, storage modulus, loss modulus and water retention.
[0042] The results of water retention of myofibrillar protein gel after different treatment groups are as follows: Figure 1 As shown. According to Figure 1 It can be seen that the sturgeon myofibrillar gel treated with MDA and ultrasound synergistically has higher water retention than the sturgeon myofibrillar gel treated with MDA alone, the sturgeon myofibrillar gel treated with ultrasound alone, and the untreated sturgeon myofibrillar gel, indicating that the treated gel has stronger stability.
[0043] The storage modulus and loss modulus of myofibrillar protein gels after different treatments are as follows: Figure 2 As shown. According to Figures 2-3 It can be seen that the sturgeon myofibrillar gel treated with MDA and ultrasound synergistically has higher storage modulus and loss modulus than the sturgeon myofibrillar gel treated with MDA alone, the sturgeon myofibrillar gel treated with ultrasound alone, and the untreated sturgeon myofibrillar gel, indicating that the rigidity and viscosity of the treated gel are greatly enhanced.
[0044] The white values of myofibrillar protein gels after different treatment groups are shown in Table 1.
[0045] Table 1. White values of myofibrillar protein gel after heat-induced treatment
[0046]
[0047]
[0048] As shown in Table 1, the sturgeon myofibrillar gels treated with MDA and ultrasound had lower white values than the sturgeon myofibrillar gels treated with MDA and ultrasound and the untreated sturgeon myofibrillar gels, indicating that the color of the gels changed after treatment.
[0049] In summary, the sturgeon myofibrillar protein gel prepared using this method exhibits better water retention and stability, while its rigidity and viscosity are also significantly enhanced.
[0050] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A method for preparing sturgeon myofibrillar protein gel with improved properties, characterized in that, Includes the following steps: (1) Extract myofibrillar protein from sturgeon meat to obtain sturgeon myofibrillar protein solution; (2) The sturgeon myofibrillar protein solution was first subjected to ultrasonic treatment, and then malondialdehyde induction treatment was performed to obtain composite myofibrillar protein. The ultrasonic treatment was performed at a power of 500-700 W and a temperature of 2-8°C for 10-20 minutes. During the malondialdehyde-induced treatment, the concentration of malondialdehyde used is 5-20 mmol / L, and the volume ratio of malondialdehyde to the sturgeon myofibrillar protein solution is 1:5-20. The conditions for malondialdehyde-induced treatment are: reaction at 22-25°C in the dark for 20-28 h; (3) The composite myofibrillar protein was dialyzed in PBS dialysis solution for 20-28 hours to obtain a modified protein solution; (4) The modified protein solution was thermally induced to obtain sturgeon myofibrillar protein gel; The thermal induction involves heating the modified protein solution from 22-25°C to 72-77°C at a rate of 1-1.5°C / min, and maintaining the temperature at 72-77°C for 20-30 min.
2. The preparation method according to claim 1, characterized in that, The extraction method described in step (1) is as follows: Sturgeon meat is mixed with protein extract A at a mass-volume ratio of 1:8~12, homogenized, and then subjected to freeze centrifugation. The precipitate after centrifugation is then mixed with protein extract A at a mass-volume ratio of 1:4~6, and subjected to freeze centrifugation again. The precipitate is taken to obtain sturgeon myofibril crude protein. The sturgeon myofibril crude protein is then mixed with protein extract B at a mass-volume ratio of 1~2:1~2, homogenized, and then subjected to ice bath and freeze centrifugation again. The supernatant is taken to obtain myofibril protein solution. The protein extract A uses water as a solvent and includes the following components at final concentrations: 10~14 mmol / L Na2HPO4 12H2O, 6~10 mmol / L NaH2PO4 2H2O, 90~110 mmol / L NaCl, 0.5~1.5mmol / L EDTA; The protein extract B uses water as a solvent and comprises the following components at final concentrations: 90-110 mmol / L NaCl, 12-17 mmol / L Na2HPO4. 12H2O, 8~12mmol / L NaH2PO4 2H2O.
3. The preparation method according to claim 2, characterized in that, All homogenates were homogenized at 13000~15000 r / min for 60~90s.
4. A sturgeon myofibrillar protein gel obtained by the preparation method according to any one of claims 1 to 3.