Method for removing protein fishy smell of marine fish through combined treatment of low-temperature plasma and kaempferia philippica polyphenol

Abstract

The invention discloses a method for removing fishy smell of marine fish protein by utilizing combined treatment of low-temperature plasma and kaempferia philippica polyphenol, which comprises the following steps of: performing structural modification on myoplasma protein and myofibrillar protein of marine fish by utilizing the low-temperature plasma which is efficient and simple and convenient to operate, so that the structure is expanded to a certain extent and becomes loose; and substances with fishy smell can be removed more easily. In addition, the binding capacity of kaempferia philippica polyphenol and protein hydrophobic groups is higher, kaempferia philippica polyphenol and fishy smell substances compete for binding sites, so that the fishy smell substances are released, the kaempferia philippica polyphenol and the fishy smell substances have a synergistic effect, the marine fish protein fishy smell can be more thoroughly removed, and kaempferia philippica polyphenol substances not only have a fishy smell removal effect, but also have oxidation resistance and antibacterial activity; the effects of efficiently removing fishy smell and inhibiting the growth of microorganisms to a certain extent are achieved.

Description

Technical field:

[0001] The invention relates to a method for removing the fishy smell of marine fish protein by combining low-temperature plasma and kaempferia galanga polyphenols. Background technology:

[0002] Marine fish are rich in nutrients, including essential amino acids, EPA, DHA, vitamin B, vitamin D and trace elements such as calcium, iron, phosphorus, zinc, etc. There are various types of fishy substances in marine fish, including aldehydes, alcohols, ketones and a small amount of furan. Generally, the threshold of aldehyde substances is relatively low, and they contribute more to the flavor of marine fish. Among the fat oxidation products, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol and E-2-octenal are the main causes of the fishy smell of marine fish. Generally speaking, the protein in food itself has no taste, but it can bind or absorb flavor compounds. Therefore, some fishy substances have been combined with the extracted marine fish protein. In order to better apply marine fish protein, it is particularly important to remove the fishy smell.

[0003] Common methods of deodorization include adsorption, embedding, sensory masking, antioxidant deodorization, acid / alkali treatment, and biological deodorization. However, there are certain defects. The materials introduced by the adsorption and embedding methods are not safe for use in food processing and are difficult to recycle. The antioxidant deodorization method is mainly used to inhibit fat oxidation and produce less fishy substances, but the amount of additives is large, and the effect of the fishy smell combined with marine fish protein is not clear. The acid-base treatment method uses more chemical reagents, and the sensory masking method and biological deodorization method will produce new flavor components. The above methods are not suitable for large-scale industrial production.

[0004] At present, the method for removing bad flavor of marine fish is limited to single means such as physics, chemistry and biology to remove peculiar smell. For example, CN117678725A discloses a kind of grape seed proanthocyanidin pickling powder and its use in removing fishy smell and keeping fresh. The composite antioxidant is of various types, large in dosage and long in pickling time. CN106901138A discloses a process for removing fishy smell of hairtail, and rinses hairtail with diluted fishy smell removal liquid instead of soaking. Although the time is shortened, the formula of fishy smell removal liquid is complicated. At present, there are fewer methods for removing fishy smell of marine fish protein, but the method for removing the peculiar smell of soy protein is relatively similar. CN118303505A discloses a processing method and application for removing the bad flavor of soy protein isolate in the preparation process, uses pH adjustment to change the structural change of protein, adds high threshold value, less volatile food grade compounds, thereby affects the combination of protein and fishy smell substances, but the degree of protein denaturation made by sodium hydroxide and hydrochloric acid is difficult to control, and the added food grade compounds may introduce new flavor. Although the above methods all have a certain degree of fishy removal effect, they have not achieved efficient, safe and natural industrial production and need further improvement. Summary of the invention:

[0005] The invention aims to provide a method for removing the fishy smell of marine fish protein by combining low-temperature plasma and kaempferia galanga polyphenol.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for removing the fishy smell of marine fish protein by combining low-temperature plasma and kaempferia galanga polyphenols, the method comprising the following steps:

[0008] (1) Low-temperature plasma treatment of marine fish protein: The marine fish sarcoplasmic protein and myofibrillar protein were treated with low-temperature plasma at a frequency of 50-150 Hz, a voltage of 40-100 kV, and a treatment time of 5-20 min;

[0009] (2) Treating marine fish protein with the kaempferia galanga polyphenol extract: Add 10-100 mg / g protein of the kaempferia galanga polyphenol extract to the marine fish sarcoplasmic protein and myofibrillar protein solution treated with low-temperature plasma in step (1), mix well, and stir magnetically at 4-8°C for 20-30 min at a speed of 300-500 rpm to obtain deodorized marine fish protein.

[0010] Preferably, the marine fish includes sea bass, tuna and hairtail fish and the like.

[0011] Preferably, the concentration of marine fish sarcoplasmic protein and myofibrillar protein in step (1) is 5-10 mg / mL, more preferably 8-10 mg / mL.

[0012] Preferably, in step (1), the low-temperature plasma treatment has a frequency of 100-150 Hz, a voltage of 80-100 kV, and a treatment time of 15-20 min.

[0013] Preferably, step (2) is: adding 50-100 mg / g protein of Kaempferia galanga polyphenol extract to the marine fish myoplasmic protein and myofibrillar protein solution treated with low-temperature plasma in step (1), mixing well, and magnetically stirring at 6-8°C for 25-30 minutes at a speed of 400-500 rpm to obtain deodorized marine fish protein.

[0014] The steps for extracting marine fish sarcoplasmic protein are as follows: add 0.05-0.1 mol / L phosphate buffer with a pH of 7.3-7.5 to the marine fish meat, homogenize for 1-3 minutes, perform refrigerated centrifugation, take the supernatant, repeat the above operation 2-3 times, and the combined supernatant is the sarcoplasmic protein.

[0015] Preferably, the homogenizing condition is 8000-10000r / min.

[0016] The speed of refrigerated centrifugation is 6000-8000rpm and the time is 15-20min.

[0017] More preferably, the extraction steps of marine fish sarcoplasmic protein are as follows: add marine fish meat to 0.08-0.1 mol / L pH 7.4-7.5 phosphate buffer, homogenize for 2-3 minutes, refrigerate centrifuge at 7000-8000 rpm for 18-20 minutes, take the supernatant, repeat the above operation 3 times, and combine the supernatants to obtain sarcoplasmic protein.

[0018] The steps of extracting myofibrillar protein are as follows: collect the precipitate after extracting myoplasmic protein, resuspend it in 0.05-0.1 mol / L phosphate buffer at pH 7.3-7.5, the phosphate buffer also contains 0.5-0.6 mol / L NaCl, homogenize for 1-2 minutes, centrifuge, and take the supernatant. Repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein fraction.

[0019] More preferably, the myofibrillar protein extraction step is as follows: collect the precipitate after extracting the sarcoplasmic protein, resuspend it in 0.08-0.1 mol / L phosphate buffer at pH 7.4-7.5, wherein the phosphate buffer also contains 0.5-0.6 mol / L NaCl, homogenize and centrifuge for 2 minutes, take the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein portion.

[0020] The preparation method of the purple kaempferia polyphenol extract is as follows: after picking the purple kaempferia plant, taking its rhizome, washing it, placing it in a hot air drying oven at 40-45°C, more preferably 43-45°C, and drying it overnight, then crushing and sieving to obtain purple kaempferia powder, adding purple kaempferia powder and ethanol aqueous solution at a material-liquid ratio of 1:10-1:40, more preferably 1:30-1:40, stirring evenly, connecting a peristaltic pump, adjusting the flow rate to 5-20L / h, more preferably 10-20L / h and eliminating bubbles, so that the sample fully flows through the pulse electric field treatment chamber, and performing pulse electric field treatment, the pulse electric field treatment conditions are: field strength 1-8kV / cm, frequency 100-1000Hz, pulse number 10-60, more preferably, field strength 4-8kV / cm, frequency 500-1000Hz, pulse number 40-60, then centrifuging to obtain a supernatant, and freeze-drying to obtain polyphenol bioactive substances.

[0021] The mass fraction of the ethanol aqueous solution is 70-80wt%.

[0022] The beneficial effects of the present invention are as follows:

[0023] (1) The present invention uses efficient and easy-to-operate low-temperature plasma to modify the structure of marine fish sarcoplasmic protein and myofibrillar protein, so that its structure is unfolded to a certain extent and becomes loose, and the hydrophobic groups of the fishy substances binding to the protein are exposed, making it easier to remove the fishy substances. In addition, the purple kaempferol polyphenols have a stronger ability to bind to the hydrophobic groups of proteins, and the purple kaempferol polyphenols compete with the fishy substances for binding sites, resulting in the release of the fishy substances. The synergistic effect of the two helps to more thoroughly remove the fishy smell of marine fish protein.

[0024] (2) The present invention utilizes a pulsed electric field to extract active substances of purple kaempferia polyphenols, which is accurate and efficient. The extracted purple kaempferia polyphenol substances not only have the effect of removing fishy smell, but also have antioxidant and antibacterial properties, achieving the effect of both efficiently removing fishy smell and inhibiting the growth of microorganisms to a certain extent.

[0025] (3) The process of the present invention is simple and the raw materials are easily available, which expands the application of purple kaempferia polyphenols and deodorized marine fish protein. Specific implementation method:

[0026] The following is a further description of the present invention, rather than a limitation of the present invention.

[0027] Embodiment 1:

[0028] (1) Extraction of sarcoplasmic protein: 10 g of fresh sea bass back meat was added with 100 mL of 0.05 mol / L phosphate buffer (pH 7.3), homogenized for 1 min (8000 r / min), and centrifuged at 6000 rpm for 15 min. The supernatant was collected. The above operation was repeated twice, and the supernatants were combined to obtain the sarcoplasmic protein fraction.

[0029] (2) Extraction of myofibrillar protein: Collect the precipitate after extracting myofibrillar protein, resuspend it in 100 mL of 0.05 mol / L phosphate buffer (pH 7.3, containing 0.5 mol / L NaCl), homogenize it for 1 min, centrifuge it, and take the supernatant. Repeat the above operation twice, and the combined supernatant is the myofibrillar protein fraction.

[0030] (3) Extraction of polyphenols from purple kaempferia: After picking the purple kaempferia plant, take its rhizome, wash it, place it in a 40°C hot air drying oven and dry it overnight, then crush and sieve it to obtain purple kaempferia powder, add purple kaempferia powder and 70wt% ethanol aqueous solution at a solid-liquid ratio of 1:10, stir evenly, connect a peristaltic pump, adjust the flow rate to 5L / h and remove bubbles, so that the sample fully flows through the pulse electric field treatment chamber, perform pulse electric field treatment, and then centrifuge to obtain the supernatant, which is freeze-dried to obtain polyphenol bioactive substances; the pulse electric field treatment conditions are: field strength 1kV / cm, frequency 100Hz, pulse number 10;

[0031] (4) Low-temperature plasma treatment of fish protein: 20 mL of 5 mg / mL sea bass sarcoplasmic protein and myofibrillar protein was poured into a culture dish and treated with low-temperature plasma at a frequency of 50 Hz and a voltage of 40 kV for 5 min.

[0032] (5) Fish protein treated with kaempferol polyphenol extract: 10 mg / g protein of kaempferol polyphenol extract was added to the solution of sea bass sarcoplasmic protein and myofibrillar protein treated with low-temperature plasma, and the mixture was stirred magnetically for 20 min at 4°C and 300 rpm to obtain fish protein treated with fishy smell removal. It was determined that the contents of the main fishy smell substances hexanal, heptanal, nonanal, 2-octen-1-ol and decanal in the sea bass sarcoplasmic protein and myofibrillar protein of this embodiment decreased by 45.1%, 27.3%, 16.4%, 10.0% and 2.9%, respectively, compared with the untreated proteins.

[0033] Example 2

[0034] (1) Extraction of sarcoplasmic protein: 30 g of fresh sea bass back meat was added with 300 mL of 0.08 mol / L phosphate buffer (pH 7.4), homogenized for 2 min (9000 r / min), and centrifuged at 7000 rpm for 18 min. The supernatant was collected. The above operation was repeated twice, and the supernatants were combined to obtain the sarcoplasmic protein fraction.

[0035] (2) Extraction of myofibrillar protein: Collect the precipitate after extracting myofibrillar protein, resuspend it in 300 mL of 0.08 mol / L phosphate buffer (pH 7.4, containing 0.5 mol / L NaCl), homogenize for 2 min, centrifuge, and take the supernatant. Repeat the above operation twice, and the combined supernatant is the myofibrillar protein fraction.

[0036] (3) Extraction of polyphenols from purple kaempferia: After picking the purple kaempferia plant, take its rhizome, wash it, place it in a 43°C hot air drying oven and dry it overnight, then crush and sieve it to obtain purple kaempferia powder, add purple kaempferia powder and 75wt% ethanol aqueous solution at a solid-liquid ratio of 1:30, stir evenly, connect a peristaltic pump, adjust the flow rate to 10L / h and remove bubbles, allow the sample to fully flow through the pulse electric field treatment chamber, perform pulse electric field treatment, then centrifuge, obtain the supernatant, and freeze-dry to obtain polyphenol bioactive substances; the pulse electric field treatment conditions are: field strength 4kV / cm, frequency 500Hz, pulse number 40;

[0037] (4) Low-temperature plasma treatment of fish protein: 25 mL of 8 mg / mL sea bass sarcoplasmic protein and myofibrillar protein was poured into a culture dish and treated with low-temperature plasma at a frequency of 100 Hz and a voltage of 80 kV for 15 min.

[0038] (5) Fish protein treated with kaempferol polyphenol extract: 50 mg / g protein of kaempferol polyphenol extract was added to the solution of sea bass sarcoplasmic protein and myofibrillar protein treated with low-temperature plasma, and the mixture was stirred by magnetic force at 6°C for 25 min at a speed of 400 rpm to obtain fish protein treated with fishy smell removal. It was determined that the contents of the main fishy smell substances hexanal, heptanal, nonanal, 2-octen-1-ol and decanal in the sea bass sarcoplasmic protein and myofibrillar protein of this embodiment decreased by 49.6%, 29.8%, 18.3%, 11.4% and 3.1%, respectively, compared with the untreated proteins.

[0039] Comparative Example 1

[0040] Reference Example 2, except that step (5) is not performed. It was determined that the contents of the main odor substances hexanal, heptaldehyde, nonanal, 2-octen-1-ol and decanal in the sea bass sarcoplasmic protein and myofibrillar protein of this comparative example decreased by 18.9%, 6.8%, 3.3%, 1.4% and 0.5% respectively compared with the untreated protein.

[0041] Comparative Example 2

[0042] Reference Example 2, except that step (4) is not performed. It was determined that the contents of the main odor substances hexanal, heptaldehyde, nonanal, 2-octen-1-ol and decanal in the sea bass sarcoplasmic protein and myofibrillar protein of this comparative example decreased by 30.6%, 18.2%, 10.3%, 6.4% and 1.1%, respectively, compared with the untreated protein.

[0043] By comparing Example 2 with Comparative Examples 1 and 2, it can be seen that step (4) and step (5) in Example 2 work synergistically to more thoroughly remove the fishy smell of sea bass protein.

[0044] Example 3

[0045] (1) Extraction of sarcoplasmic protein: 50 g of fresh sea bass back meat was added with 500 mL of 0.1 mol / L phosphate buffer (pH 7.5), homogenized for 3 min (10000 r / min), and centrifuged at 8000 rpm for 20 min. The supernatant was collected. The above operation was repeated 3 times, and the supernatants were combined to obtain the sarcoplasmic protein fraction.

[0046] (2) Extraction of myofibrillar protein: Collect the precipitate after extracting myofibrillar protein, resuspend it in 500 mL of 0.1 mol / L phosphate buffer (pH 7.5, containing 0.6 mol / L NaCl), homogenize for 2 min, centrifuge, and take the supernatant. Repeat the above operation 3 times, and the combined supernatant is the myofibrillar protein fraction.

[0047] (3) Extraction of polyphenols from purple kaempferia: After picking the purple kaempferia plant, take its rhizome, wash it, place it in a 45°C hot air drying oven and dry it overnight, then crush and sieve it to obtain purple kaempferia powder, add purple kaempferia powder and 80wt% ethanol aqueous solution at a solid-liquid ratio of 1:40, stir evenly, connect a peristaltic pump, adjust the flow rate to 20L / h and remove bubbles, allow the sample to fully flow through the pulse electric field treatment chamber, perform pulse electric field treatment, then centrifuge, obtain the supernatant, and freeze-dry to obtain polyphenol bioactive substances; the pulse electric field treatment conditions are: field strength 8kV / cm, frequency 1000Hz, pulse number 60;

[0048] (4) Low-temperature plasma treatment of fish protein: 30 mL of 10 mg / mL sea bass sarcoplasmic protein and myofibrillar protein was poured into a culture dish and treated with low-temperature plasma at a frequency of 150 Hz and a voltage of 100 kV for 20 min;

[0049] (5) Fish protein treated with kaempferol polyphenol extract: 100 mg / g protein of kaempferol polyphenol extract was added to the solution of sea bass sarcoplasmic protein and myofibrillar protein treated with low-temperature plasma, and the mixture was stirred by magnetic force at 8°C for 30 min at a speed of 500 rpm to obtain fish protein treated with fishy smell removal. It was determined that the contents of the main fishy smell substances hexanal, heptanal, nonanal, 2-octen-1-ol and decanal in the sea bass sarcoplasmic protein and myofibrillar protein of this embodiment decreased by 51.3%, 30.7%, 19.6%, 12.9% and 4.0%, respectively, compared with the untreated proteins.

[0050] Example 4

[0051] (1) Extraction of sarcoplasmic protein: thaw the frozen tuna fillet and mince it, weigh 30 g, add 300 mL of 0.08 mol / L phosphate buffer (pH 7.4), homogenize for 2 min (9000 r / min), centrifuge at 7000 rpm, 18 min, and take the supernatant. Repeat the above operation twice, and combine the supernatants to obtain the sarcoplasmic protein fraction;

[0052] (2) Extraction of myofibrillar protein: Collect the precipitate after extracting myofibrillar protein, resuspend it in 300 mL of 0.08 mol / L phosphate buffer (pH 7.4, containing 0.5 mol / L NaCl), homogenize for 2 min, centrifuge, and take the supernatant. Repeat the above operation twice, and the combined supernatant is the myofibrillar protein fraction.

[0053] (3) Extraction of polyphenols from purple kaempferia: After picking the purple kaempferia plant, take its rhizome, wash it, place it in a 43°C hot air drying oven and dry it overnight, then crush and sieve it to obtain purple kaempferia powder, add purple kaempferia powder and 75wt% ethanol aqueous solution at a solid-liquid ratio of 1:30, stir evenly, connect a peristaltic pump, adjust the flow rate to 10L / h and remove bubbles, allow the sample to fully flow through the pulse electric field treatment chamber, perform pulse electric field treatment, then centrifuge, obtain the supernatant, and freeze-dry to obtain polyphenol bioactive substances; the pulse electric field treatment conditions are: field strength 4kV / cm, frequency 500Hz, pulse number 40;

[0054] (4) Low-temperature plasma treatment of fish protein: 25 mL of 8 mg / mL tuna sarcoplasmic protein and myofibrillar protein was poured into a culture dish and treated with low-temperature plasma at a frequency of 100 Hz and a voltage of 80 kV for 15 min.

[0055] (5) Fish protein treated with kaempferol polyphenol extract: 50 mg / g protein of kaempferol polyphenol extract was added to the tuna sarcoplasmic protein and myofibrillar protein solution treated with low-temperature plasma, and the mixture was stirred by magnetic force at 6°C for 25 min at a speed of 400 rpm to obtain fish protein treated with fishy smell removal. It was determined that the contents of the main fishy smell substances hexanal, heptanal, nonanal, 2-octen-1-ol and decanal in the tuna sarcoplasmic protein and myofibrillar protein of this embodiment decreased by 47.3%, 25.5%, 19.1%, 12.7% and 3.9%, respectively, compared with the untreated protein.

[0056] Comparative Example 3

[0057] Referring to Example 4, the difference is that step (5) is not performed. It was determined that the contents of the main odor substances hexanal, heptaldehyde, nonanal, 2-octen-1-ol and decanal in the tuna sarcoplasmic protein and myofibrillar protein of this comparative example decreased by 16.1%, 5.9%, 4.6%, 1.9% and 0.5% respectively compared with the untreated protein.

[0058] Comparative Example 4

[0059] Reference Example 4, except that step (4) is not performed. It was determined that the contents of the main odor substances hexanal, heptaldehyde, nonanal, 2-octen-1-ol and decanal in the tuna sarcoplasmic protein and myofibrillar protein of this comparative example decreased by 23.6%, 13.2%, 8.3%, 8.4% and 1.7% respectively compared with the untreated protein.

[0060] Comparison of Example 4 with Comparative Examples 3 and 4 shows that step (4) and step (5) in Example 4 work synergistically to more thoroughly remove the fishy smell of tuna protein.

[0061] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principles of the present invention shall be equivalent replacement methods and shall be included in the protection scope of the present invention.

Claims

1. A method for removing the fishy smell of marine fish protein by combining low-temperature plasma and kaempferia galanga polyphenols, characterized in that: The method comprises the following steps: (1) Low-temperature plasma treatment of marine fish protein: The marine fish sarcoplasmic protein and myofibrillar protein were treated with low-temperature plasma at a frequency of 50-150 Hz, a voltage of 40-100 kV, and a treatment time of 5-20 min; (2) Treating marine fish protein with the kaempferia galanga polyphenol extract: Add 10-100 mg / g protein of the kaempferia galanga polyphenol extract to the marine fish sarcoplasmic protein and myofibrillar protein solution treated with low-temperature plasma in step (1), mix well, and stir magnetically at 4-8°C for 20-30 min at a speed of 300-500 rpm to obtain deodorized marine fish protein.

2. The method according to claim 1, characterized in that Step (1) The concentration of marine fish sarcoplasmic protein and myofibrillar protein is 5-10 mg / mL.

3. The method according to claim 1, characterized in that Step (1) The concentration of marine fish sarcoplasmic protein and myofibrillar protein is 8-10 mg / mL.

4. The method according to claim 1, characterized in that: Step (1) low temperature plasma treatment, frequency 100-150 Hz, voltage 80-100 kV, treatment 15-20 min.

5. The method according to claim 1, characterized in that Step (2) is: adding 50-100 mg / g protein of the purple kaempferia polyphenol extract to the marine fish sarcoplasmic protein and myofibrillar protein solution treated with low-temperature plasma in step (1), mixing well, and magnetically stirring at 6-8° C. for 25-30 minutes at a rotation speed of 400-500 rpm to obtain deodorized marine fish protein.

6. The method according to claim 1, characterized in that The extraction steps of marine fish sarcoplasmic protein are as follows: add 0.05-0.1 mol / L pH 7.3-7.5 phosphate buffer to fresh marine fish meat, homogenize for 1-3 minutes, centrifuge at room temperature, take the supernatant, repeat the above operation 2-3 times, and the combined supernatant is the sarcoplasmic protein.

7. The method according to claim 6, characterized in that The homogenization condition is 8000-10000r / min; the refrigerated centrifuge speed is 6000-8000rpm, and the time is 15-20min.

8. The method according to claim 1, characterized in that The extraction steps of marine fish sarcoplasmic protein are as follows: add marine fish meat to 0.08-0.1 mol / L pH 7.4-7.5 phosphate buffer, homogenize at 9000-10000r / min for 2-3min, refrigerate centrifuge at 7000-8000rpm for 18-20min, take the supernatant, repeat the above operation 3 times, and the combined supernatant is the sarcoplasmic protein.

9. The method according to claim 1, characterized in that: The steps of myofibrillar protein extraction are as follows: collect the precipitate after extracting sarcoplasmic protein, resuspend it in 0.05-0.1 mol / L phosphate buffer at pH 7.3-7.5, the phosphate buffer also contains 0.5-0.6 mol / L NaCl, homogenize for 1-2 minutes and centrifuge, take the supernatant, repeat the above operation 2-3 times, and combine the supernatants to obtain the myofibrillar protein fraction.

10. The method according to claim 1, characterized in that The steps of extracting myofibrillar protein are as follows: collecting the precipitate after extracting myoplasmic protein, resuspending it in 0.08-0.1 mol / L phosphate buffer with a pH of 7.4-7.5, wherein the phosphate buffer also contains 0.5-0.6 mol / L NaCl, homogenizing for 2 minutes and centrifuging, taking the supernatant, repeating the above operation 2-3 times, and combining the supernatants to obtain the myofibrillar protein part; the preparation method of the purple kaempferia polyphenol extract is as follows: picking the purple kaempferia plant, taking its rhizome, washing it, and placing it in a hot air drying oven at 40-45°C The mixture is dried overnight in a vacuum oven, then crushed and sieved to obtain purple galangal powder, and purple galangal powder and 70-80wt% ethanol aqueous solution are added according to a solid-liquid ratio of 1:10-1:

40. After stirring evenly, a peristaltic pump is connected, the flow rate is adjusted to 5-20L / h and bubbles are removed to allow the sample to fully flow through the pulse electric field treatment chamber for pulse electric field treatment. The pulse electric field treatment conditions are: field strength 1-8kV / cm, frequency 100-1000Hz, pulse number 10-60, and then centrifuged to obtain the supernatant, which is freeze-dried to obtain polyphenol bioactive substances.