A ferulic acid cyclodextrin inclusion compound, a preparation method thereof and a method for enhancing water retention of muscle fiber protein hydrogel

Abstract

The present application relates to a kind of ferulic acid cyclodextrin inclusion compound and its preparation method and a kind of method for enhancing the water retention of muscle fiber protein hydrogel, belong to meat protein processing technical field.The preparation method of the ferulic acid cyclodextrin inclusion compound of the present application is, ferulic acid solution is mixed with cyclodextrin solution, and mixed solution is obtained;Mixed solution is dried, and cyclodextrin inclusion compound is obtained, solve the problems such as low water solubility of ferulic acid, poor stability etc.The present application also provides a kind of method for enhancing the water retention of muscle fiber protein hydrogel, specific method is, muscle fiber protein solution is mixed with ferulic acid cyclodextrin inclusion compound, heat treatment, by adding ferulic acid cyclodextrin inclusion compound, the water retention of muscle fiber protein gel is significantly improved.Therefore, the present application provides a kind of processing method of meat product with excellent quality, nutritional health and can be widely applied.

Description

Technical Field

[0001] This invention relates to the field of meat protein processing technology, and in particular to a ferulic acid cyclodextrin inclusion complex and its preparation method, as well as a method for enhancing the water retention of myofibril protein hydrogels. Background Technology

[0002] Myofibrillar protein (MP) is the main protein in muscle tissue, accounting for approximately 55%–60% of the total muscle protein content. It is the structural protein that forms myofibrils and determines the formation of a three-dimensional gel network in meat products during heating, playing a crucial role in the sensory quality and stability of meat products. Besides participating in muscle contraction and affecting tenderness, its function is also closely related to the gelling, water-holding capacity, and emulsifying properties of meat products. Gel formation or gelation is an important functional characteristic of muscle proteins during meat processing, affecting the texture, structural shape, mouthfeel, and stability of meat products. There are many ways for protein gels to form, with heat induction through heating being the most common method. Myofibrillar protein is the main protein responsible for the formation of the gel network structure in minced meat products. Existing heating methods produce myofibrillar protein gels with low water-holding capacity.

[0003] To enhance the properties of protein gels and address the problem of low water retention, the addition of phenolic acids to regulate the gel properties of myofibrillar proteins, thereby improving the texture of meat products, has become a research hotspot in recent years, yielding significant results. Ferulic acid (FA), chemically known as 4-hydroxy-3-methoxycinnamic acid, is a phenolic acid widely found in the plant kingdom. Its physiological activities mainly manifest in antioxidation, free radical scavenging, antibacterial, antithrombotic, and antitumor effects, making it applicable in food, pharmaceuticals, and cosmetics. However, ferulic acid itself is poorly soluble in water and unstable. Exposure to air, ultraviolet light, and heat easily leads to oxidation, causing functional and sensory changes, significantly diminishing its application in functional foods and pharmaceuticals. Therefore, current technologies have not provided a specific solution for improving the water solubility and stability of ferulic acid to enhance its water retention when added to myofibrillar protein gels. Summary of the Invention

[0004] The purpose of this invention is to provide a ferulic acid cyclodextrin inclusion complex and its preparation method, as well as a method for enhancing the water retention of myofibrillar protein hydrogels, in order to solve the problem that myofibrillar protein hydrogels prepared by heating methods in the prior art have low water retention.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a method for preparing ferulic acid cyclodextrin inclusion complex, comprising the following steps:

[0007] (1) Mix ferulic acid solution with cyclodextrin solution to obtain a mixed solution;

[0008] (2) Dry the mixed solution to obtain the cyclodextrin inclusion complex;

[0009] The molar ratio of ferulic acid to cyclodextrin in the mixed solution is 1-2:1-2.

[0010] Preferably, the cyclodextrin solution is an aqueous solution of cyclodextrin;

[0011] The cyclodextrin is α-cyclodextrin;

[0012] The concentration of the cyclodextrin solution is 5–15 mmol / L.

[0013] Preferably, the ferulic acid solution is a ferulic acid ethanol solution;

[0014] The ferulic acid is trans-ferulic acid;

[0015] The concentration of the ferulic acid solution is 150–250 mmol / L.

[0016] Preferably, the drying temperature in step (2) is 55-65°C and the drying time is 4-5 hours.

[0017] The present invention also provides ferulic acid cyclodextrin inclusion complexes obtained by the preparation method described above.

[0018] This invention also provides the application of the ferulic acid cyclodextrin inclusion complex obtained by the preparation method described above, or the ferulic acid cyclodextrin inclusion complex described above, in the preparation of products that enhance the water retention of myofibril hydrogels.

[0019] The present invention also provides a method for enhancing the water retention of myofibrillar protein hydrogels, comprising the following steps:

[0020] The myofibrillar protein solution was mixed with ferulic acid cyclodextrin inclusion complex and then heat-treated.

[0021] Preferably, the ferulic acid cyclodextrin inclusion complex is the ferulic acid cyclodextrin inclusion complex prepared by the preparation method described above or the ferulic acid cyclodextrin inclusion complex described above.

[0022] Preferably, the mass-to-volume ratio of the ferulic acid cyclodextrin inclusion complex to the myofibrillar protein solution is 1 mg: 15-25 ml.

[0023] Preferably, the concentration of the myofibrillar protein solution is 35–45 mg / ml.

[0024] Preferably, the heat treatment method is to first hold at 25-35°C for 15-25 minutes, and then heat to 65-75°C and hold for 15-25 minutes.

[0025] The present invention has the following technical effects and advantages:

[0026] (1) This invention uses a saturated aqueous solution method to prepare ferulic acid cyclodextrin inclusion complexes from cyclodextrin and ferulic acid. This method solves the problems of low water solubility and poor stability of ferulic acid. The method is simple, rapid, green, and pollution-free. The obtained ferulic acid cyclodextrin inclusion complexes exhibit good encapsulation properties for ferulic acid.

[0027] (2) The present invention significantly improves the water retention of myofibrillar protein gel by adding ferulic acid cyclodextrin inclusion complex during the thermal induction gel formation process of myofibrillar protein.

[0028] (3) This invention has low energy consumption, no pollution, high safety, low cost and easy control of various parameters. The process is simple and has good prospects for promotion and application in industrial production practice. It provides a certain theoretical reference for expanding the application of ferulic acid in the field of livestock product processing. Attached Figure Description

[0029] Figure 1 The Fourier transform infrared spectrum of the ferulic acid cyclodextrin inclusion complex prepared in Example 1 of this invention;

[0030] Figure 2 The X-ray diffraction pattern of the ferulic acid cyclodextrin inclusion complex prepared in Example 1 of this invention;

[0031] Figure 3 The TG spectrum of the ferulic acid cyclodextrin inclusion complex prepared in Example 1 of this invention;

[0032] Figure 4 This invention compares the effects of different cyclodextrins on the encapsulation of ferulic acid.

[0033] Figure 5 The results show the stability of the ferulic acid cyclodextrin inclusion complex prepared in Example 1 of this invention.

[0034] Figure 6 The results show the cooking loss rate of myofibrillar protein gel as determined by this invention. Detailed Implementation

[0035] This invention provides a method for preparing ferulic acid cyclodextrin inclusion complex, comprising the following steps:

[0036] (1) Mix ferulic acid solution with cyclodextrin solution to obtain a mixed solution;

[0037] (2) Dry the mixed solution to obtain the cyclodextrin inclusion complex;

[0038] The molar ratio of ferulic acid to cyclodextrin in the mixed solution is 1-2:1-2, preferably 1:1.

[0039] In this invention, the cyclodextrin solution is an aqueous solution of cyclodextrin;

[0040] The cyclodextrin is α-cyclodextrin;

[0041] The cyclodextrin is α-cyclodextrin with the chemical formula C. 36 H 60 O 30 Its relative molecular mass is 972.8;

[0042] The concentration of the cyclodextrin solution is 5–15 mmol / L, preferably 10 mmol / L.

[0043] In this invention, the ferulic acid solution is a ferulic acid ethanol solution;

[0044] The ferulic acid is trans-ferulic acid;

[0045] The chemical formula of the trans-ferulic acid is C0. 10 H 10 O4 has a relative molecular mass of 194.2;

[0046] The concentration of the ferulic acid solution is 150–250 mmol / L, preferably 200 mmol / L.

[0047] In this invention, the drying temperature in step (2) is 55-65°C, preferably 60°C, and the drying time is 4-5 hours, preferably 4.5 hours.

[0048] The present invention also provides ferulic acid cyclodextrin inclusion complexes obtained by the preparation method described above.

[0049] This invention also provides the application of the ferulic acid cyclodextrin inclusion complex obtained by the preparation method described above, or the ferulic acid cyclodextrin inclusion complex described above, in the preparation of products that enhance the water retention of myofibril hydrogels.

[0050] The present invention also provides a method for enhancing the water retention of myofibrillar protein hydrogels, comprising the following steps:

[0051] The myofibrillar protein solution was mixed with ferulic acid cyclodextrin inclusion complex and then heat-treated.

[0052] The ferulic acid cyclodextrin inclusion complex is the ferulic acid cyclodextrin inclusion complex prepared by the preparation method described above, or the ferulic acid cyclodextrin inclusion complex described above.

[0053] In this invention, the mass-to-volume ratio of the ferulic acid cyclodextrin inclusion complex to the myofibrillar protein solution is 1 mg: 15-25 ml, preferably 1 mg: 20 ml.

[0054] In this invention, the concentration of the myofibrillar protein solution is 35-45 mg / ml, preferably 40 mg / ml.

[0055] In this invention, the method for preparing the myofibrillar protein solution includes the following steps:

[0056] (1) Take fresh chicken breast, remove excess fat and connective tissue, cut into small pieces, and mince with a meat grinder at 3000r / min for 30s to obtain chicken mince;

[0057] (2) Mix the chicken mince obtained in step (1) with phosphate buffer at a mass-volume ratio of 1g:4ml, stir evenly, homogenize at 5000r / min for 30s, centrifuge, and take the precipitate.

[0058] (3) Repeat step (2) twice, and combine the precipitates to obtain myofibrillar protein;

[0059] (4) Determination of myofibrillar protein concentration: Using BSA as the standard protein, the protein concentration in myofibrillar protein was determined by the biuret method.

[0060] (5) Dilute the myofibrillar protein with 0.6 mol / L sodium chloride solution to obtain a myofibrillar protein solution with a concentration of 35-45 mg / ml.

[0061] In this invention, the heat treatment method is to first hold at 25-35°C for 15-25 minutes, then heat to 65-75°C and hold for 15-25 minutes, preferably to first hold at 30°C for 20 minutes, then heat to 70°C and hold for 20 minutes.

[0062] 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.

[0063] Example 1

[0064] 0.9728 g of α-cyclodextrin was completely dissolved in 100 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0065] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0066] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0067] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0068] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0069] The ferulic acid cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid α-cyclodextrin inclusion complex.

[0070] Comparative Example 1

[0071] The chemical formula of β-cyclodextrin is C 42 H 70 O 35 Its relative molecular mass is 1135.0.

[0072] 1.1350 g of β-cyclodextrin was completely dissolved in 100 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0073] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0074] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0075] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0076] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0077] The ferulic acid β-cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid β-cyclodextrin inclusion complex.

[0078] Comparative Example 2

[0079] The chemical formula of γ-cyclodextrin is C 48 H 80 O 40 Its relative molecular mass is 1297.1.

[0080] 1.2971 g of γ-cyclodextrin was completely dissolved in 100 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0081] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0082] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0083] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0084] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0085] The ferulic acid γ-cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid γ-cyclodextrin inclusion complex.

[0086] Comparative Example 3

[0087] The chemical formula of hydroxypropyl-β-cyclodextrin is C 63 H 112 O 42 Its relative molecular mass is 1541.6.

[0088] 0.7708 g of hydroxypropyl-β-cyclodextrin was completely dissolved in 50 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0089] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0090] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0091] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0092] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0093] The ferulic acid cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid hydroxypropyl-β-cyclodextrin inclusion complex.

[0094] Comparative Example 4

[0095] The chemical formula of methyl-β-cyclodextrin is C 54 H 94 O 35 Its relative molecular mass is 1303.4.

[0096] 0.6517 g of methyl-β-cyclodextrin was completely dissolved in 50 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0097] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0098] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0099] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0100] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0101] The ferulic acid cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid methyl-β-cyclodextrin inclusion complex.

[0102] Comparative Example 5

[0103] The chemical formula of sulfobutyl-β-cyclodextrin is C 50 H 84 Na2O 41 S2 has a relative molecular mass of 1451.2.

[0104] 0.7256 g of sulfobutyl-β-cyclodextrin was completely dissolved in 50 mL of distilled water to obtain a 10 mmol / L cyclodextrin solution.

[0105] 0.3884 g of ferulic acid was completely dissolved in 10 ml of anhydrous ethanol to obtain a 200 mmol / L ferulic acid solution.

[0106] Take 10 ml of cyclodextrin solution and slowly add 500 μL of ferulic acid solution while stirring, so that the molar ratio of cyclodextrin to ferulic acid in the mixed solution is 1:1.

[0107] Place the mixed solution in a magnetically stirred water bath and stir continuously at 60°C in the dark for 2 hours.

[0108] After stirring, the mixture was removed and placed in a 60°C convection oven for drying for 4.5 hours.

[0109] The ferulic acid cyclodextrin inclusion complex was purified by washing with anhydrous diethyl ether and then air-dried at room temperature for 1 hour to obtain the ferulic acid sulfobutyl-β-cyclodextrin inclusion complex.

[0110] Experimental Example 1: Test of the encapsulation ability of cyclodextrin for ferulic acid

[0111] The encapsulation efficiency of ferulic acid by cyclodextrin described in Example 1 and Comparative Examples 1-5 was tested by spectrophotometry. The specific method was as follows: (1) First, a ferulic acid standard curve was prepared: 10 mg of ferulic acid standard dried to constant weight was accurately weighed, dissolved in 95% ethanol and diluted to 100 mL in a brown volumetric flask, and shaken well to obtain ferulic acid stock solution; 10 mL of ferulic acid stock solution was taken and placed in a 100 mL brown volumetric flask, and distilled water was added to the mark to prepare a ferulic acid standard solution with a concentration of 0.01 mg / mL, which was stored in the dark. The ferulic acid standard solution was prepared into ferulic acid standard solutions with concentrations of 0.001, 0.002, 0.003, 0.004, 0.005, and 0.006 mg / mL using distilled water, and the absorbance was measured at the maximum absorption wavelength of 323 nm. A graph was plotted with ferulic acid concentration on the x-axis and absorbance value on the y-axis. Linear regression using the least squares method was performed to obtain the regression equation for the ferulic acid concentration-absorbance value relationship curve, i.e., the ferulic acid standard curve: y = 64.64286x + 0.0005(R²). 2 =0.99981). (2) Mix the inclusion complex sample with 95% ethanol, sonicate at 25℃ for 10 min, and then centrifuge at 3000 rpm for 5 min. Take the supernatant and measure the absorbance at 323 nm, and determine the content of ferulic acid using a standard curve. The determination results are shown in Table 1 and Figure 4 .

[0112] The formula for calculating the encapsulation rate is: Encapsulation rate (%) = W1 / W2 × 100%.

[0113] In the formula: W1 represents the weight of ferulic acid in the inclusion complex;

[0114] W2 represents the total weight of ferulic acid input.

[0115] The results showed that when α-cyclodextrin was used as the host, the encapsulation efficiency of the ferulic acid α-cyclodextrin inclusion complex was as high as 93.14%. Compared with other cyclodextrins, α-cyclodextrin had a stronger encapsulation ability for ferulic acid.

[0116] Table 1: Encapsulation efficiency of ferulic acid by different cyclodextrins

[0117]

[0118] Experimental Example 2: Stability Test of Ferulic Acid α-Cyclodextrin Inclusion Complex

[0119] Test method for the stability of ferulic acid cyclodextrin inclusion complex: The storage stability of the ferulic acid cyclodextrin inclusion complex was investigated using the retention rate of ferulic acid as the detection index. The total storage time was set at 8 weeks. The ferulic acid α-cyclodextrin inclusion complex obtained in Example 1 and ferulic acid of equal mass as the ferulic acid content in the inclusion complex were accurately weighed into brown wide-mouth bottles. Samples were taken every week at room temperature, and the sample weights were measured and the retention rates were calculated. The results are shown in [Figure number missing]. Figure 5 .

[0120] The calculation formula is as follows: Retention rate (%) = W1 / W2 × 100%

[0121] In the formula: W1 is the mass of the sample after storage;

[0122] W2 represents the initial mass of the sample.

[0123] The results showed that the content of ferulic acid gradually decreased with prolonged storage time. However, after ferulic acid formed an inclusion complex with α-cyclodextrin, the rate of change in ferulic acid content was significantly lower than that of free ferulic acid, indicating that the stability of ferulic acid in the inclusion complex was higher than that of unincluded ferulic acid. Therefore, the ferulic acid-α-cyclodextrin inclusion complex in Example 1 can significantly enhance the stability of ferulic acid.

[0124] Experimental Example 3: Thermal stability test of ferulic acid α-cyclodextrin inclusion complex

[0125] Weigh out ferulic acid of the same molar mass as that in the ferulic acid α-cyclodextrin inclusion complex obtained in Example 1;

[0126] Weigh out α-cyclodextrin with the same molar mass as α-cyclodextrin in the ferulic acid α-cyclodextrin inclusion complex obtained in Example 1;

[0127] Weigh out the same molar mass of α-cyclodextrin and ferulic acid as in the ferulic acid-α-cyclodextrin inclusion complex obtained in Example 1, and mix them directly to obtain a mixture.

[0128] Ferulic acid, α-cyclodextrin, mixtures, and the ferulic acid-α-cyclodextrin inclusion complex from Example 1 were analyzed using thermogravimetric analysis (TGA). The resulting TG spectra are shown below. Figure 3 As shown.

[0129] from Figure 3 The results show that α-cyclodextrin provides thermal protection for ferulic acid. The inclusion complex only begins to experience thermogravimetric loss when the temperature reaches approximately 300℃, indicating a significant improvement in the thermal stability of the inclusion complex. This also indirectly verifies the formation of the ferulic acid-α-cyclodextrin inclusion complex.

[0130] Experimental Example 4: Verification of the inclusion effect of ferulic acid α-cyclodextrin inclusion complex

[0131] Weigh out ferulic acid of the same molar mass as that in the ferulic acid α-cyclodextrin inclusion complex obtained in Example 1;

[0132] Weigh out α-cyclodextrin with the same molar mass as α-cyclodextrin in the ferulic acid α-cyclodextrin inclusion complex obtained in Example 1;

[0133] Weigh out the same molar mass of α-cyclodextrin and ferulic acid as in the ferulic acid-α-cyclodextrin inclusion complex obtained in Example 1, and mix them directly to obtain a mixture.

[0134] Infrared spectroscopy was used to characterize ferulic acid, α-cyclodextrin, mixtures, and the ferulic acid-α-cyclodextrin inclusion complex of Example 1. The characterization results are as follows: Figure 1 As shown.

[0135] from Figure 1 Observations revealed that all characteristic absorption bands of ferulic acid were covered by the absorption peaks of α-cyclodextrin, indicating that ferulic acid had successfully penetrated into the cavity of α-cyclodextrin and formed an inclusion complex.

[0136] The ferulic acid, α-cyclodextrin, mixtures, and the ferulic acid-α-cyclodextrin inclusion complex of Example 1 were characterized by X-ray diffraction. The characterization results are as follows: Figure 2 As shown.

[0137] from Figure 2 The XRD pattern of the inclusion complex sample did not show the characteristic diffraction peaks of ferulic acid, which indirectly confirms that ferulic acid has been dispersed in the α-cyclodextrin matrix, indicating the formation of the inclusion complex.

[0138] Experimental Example 5: Determination of the effect of ferulic acid α-cyclodextrin inclusion complex on the gel quality of myofibrillar protein

[0139] (1) Take fresh chicken breast, remove excess fat and connective tissue, cut into small pieces, and mince with a meat grinder at 3000r / min for 30s to obtain chicken mince;

[0140] (2) Add the chicken mince obtained in step (1) to 4 times the volume of phosphate buffer, mix well, homogenize at 5000 r / min for 30 s, centrifuge, and take the precipitate.

[0141] (3) Repeat step (2) twice, and combine the precipitates to obtain myofibrillar protein;

[0142] (4) Determination of myofibrillar protein concentration: Using BSA as the standard protein, the protein concentration in myofibrillar protein was determined by the biuret method.

[0143] (5) Dilute the myofibrillar protein with 0.6 mol / L sodium chloride solution to obtain a 40 mg / ml myofibrillar protein solution for later use.

[0144] Experimental group 1

[0145] (1) Weigh 2 mg of ferulic acid α-cyclodextrin inclusion complex and measure 40 ml of myofibrillar protein solution. Then mix the two and use a homogenizer to perform high-speed shearing for 30 s at a speed of 8000 rpm to obtain myofibrillar protein mixture.

[0146] (2) Take 5g of the obtained myofibrillar protein mixture and put it into a 10mL beaker; seal the beaker with plastic wrap and place it in a constant temperature water bath. Keep it at 30℃ for 20min, then heat it to 70℃ and keep it for 20min to obtain a gel. Take out the gel and cool it rapidly in an ice water bath. Then place it at 2℃ and refrigerate it overnight for later use.

[0147] Blank group

[0148] The gel preparation method was the same as that of experimental group 1, except that no exogenous substances were added when preparing myofibrillar protein gel;

[0149] Experimental group 2

[0150] (1) Weigh 20 mg of ferulic acid α-cyclodextrin inclusion complex and measure 40 ml of myofibrillar protein solution. Then mix the two and use a homogenizer to perform high-speed shearing for 30 s at a speed of 8000 rpm to obtain myofibrillar protein mixture.

[0151] (2) Take 5g of the obtained myofibrillar protein mixture and put it into a 10mL beaker; seal the beaker with plastic wrap and place it in a constant temperature water bath. Keep it at 30℃ for 20min, then heat it to 70℃ and keep it for 20min to obtain a gel. Take out the gel and cool it rapidly in an ice water bath. Then place it at 2℃ and refrigerate it overnight for later use.

[0152] Control group 1

[0153] The preparation method was the same as that of experimental group 1, except that the additive in step 1 was ferulic acid, so that the concentration of ferulic acid was the same as that of ferulic acid in the myofibrillar protein mixed solution obtained in experimental group 1. The mass of ferulic acid was calculated as the loading rate of ferulic acid α-cyclodextrin inclusion complex (19.43±0.30%).

[0154] Control group 2

[0155] The preparation method was the same as that of experimental group 2, except that the additive in step 1 was ferulic acid, so that the concentration of ferulic acid was the same as that of ferulic acid in the myofibrillar protein mixed solution obtained in experimental group 2. The mass of ferulic acid was calculated based on the drug loading rate of ferulic acid α-cyclodextrin inclusion complex (19.43±0.30%).

[0156] The cooking loss of gels in the experimental group, control group, and blank group was measured;

[0157] The specific method for determining cooking loss is as follows: record the weight W (g) of the small beaker before heating, the total weight W1 (g) of the small beaker and gel, and the total weight W2 (g) after heating to remove water. One sample is tested in triplicate. The results are shown in Table 2 and... Figure 6 As shown.

[0158] The calculation formula is as follows: Cooking loss rate (%) = (W1-W2) / (W1-W) × 100%

[0159] In the formula: W1 represents the total weight of the small beaker and the gel;

[0160] W2 represents the weight of the small beaker and the gel after heating;

[0161] W represents the weight of the small beaker before heating.

[0162] As shown in Table 2, when the mass-to-volume ratio of ferulic acid α-cyclodextrin inclusion complex to myofibrillar protein solution was 1 mg: 20 ml, the cooking loss of the blank MP gel without any added exogenous substances was 12.17 ± 0.38%, and the cooking loss of the control group 1 MP gel was 15.37 ± 0.80%, an increase of 3.2% compared with the blank MP gel; while the cooking loss of the experimental group 1 MP gel was 7.61 ± 1.52%, significantly lower than that of the blank MP gel (p < 0.05). This indicates that after cyclodextrin encapsulates ferulic acid, it inhibits the aggregation between MP gels caused by excessive ferulic acid, has a weak effect on the spatial structure of MP gel, and does not induce more water loss.

[0163] When the mass-to-volume ratio of ferulic acid α-cyclodextrin inclusion complex to myofibrillar protein solution was 1 mg: 2 ml, the cooking loss of the control group 2MP gel was 16.60 ± 0.70%, an increase of 4.43% compared to the blank MP gel. The cooking loss of the experimental group 2MP gel was 16.42 ± 1.19%, an increase of 4.25% compared to the blank MP gel. There was no significant difference between experimental group 2 and control group 2. This indicates that the higher the amount of ferulic acid added, the greater the cooking loss. This may be due to increased intermolecular cross-linking and aggregation of MPs, affecting the formation of a uniform and robust network structure of MPs, thus increasing cooking loss.

[0164] Table 2. Gel loss during cooking for different amounts and forms of ferulic acid addition.

[0165]

[0166] As shown in the above embodiments, this invention discloses a ferulic acid cyclodextrin inclusion complex and its preparation method, as well as a method for enhancing the water retention of myofibrillar protein hydrogels. First, the ferulic acid cyclodextrin inclusion complex is prepared using a saturated aqueous solution method, and then added to myofibrillar protein to enhance the water retention of the myofibrillar protein gel. On the one hand, the encapsulation effect of cyclodextrin is used to encapsulate ferulic acid, solving problems such as low water solubility, poor stability, and poor bioavailability of ferulic acid; on the other hand, the interaction between ferulic acid and myofibrillar protein is utilized to improve the water retention of the myofibrillar protein gel. This provides a processing method for meat products that are of excellent quality, nutritious, and widely applicable.

[0167] 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 enhancing the water retention of myofibrillar protein hydrogels, characterized in that, Includes the following steps: The myofibrillar protein solution was mixed with ferulic acid cyclodextrin inclusion complex and then heat-treated. The preparation method of the ferulic acid cyclodextrin inclusion complex includes the following steps: (1) Mix ferulic acid solution with cyclodextrin solution to obtain a mixed solution; (2) Dry the mixed solution to obtain the cyclodextrin inclusion complex; The molar ratio of ferulic acid to cyclodextrin in the mixed solution is 1-2:1-2; The cyclodextrin solution is an aqueous solution of cyclodextrin; The cyclodextrin is α-cyclodextrin; The ferulic acid solution is a ferulic acid ethanol solution; The ferulic acid is trans-ferulic acid; The drying temperature in step (2) is 55-65℃, and the drying time is 4-5 hours; The mass-to-volume ratio of the ferulic acid cyclodextrin inclusion complex to the myofibrillar protein solution is 1 mg: 15-25 ml. The concentration of the myofibrillar protein solution is 35–45 mg / ml; The heat treatment method is to first hold the temperature at 25-35°C for 15-25 minutes, and then heat it to 65-75°C and hold it for 15-25 minutes.

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