Preparation method of ice recrystallization inhibition protein peptide derived from almond meal and used for food and ice recrystallization inhibition protein peptide

Abstract

The invention relates to the technical field of food protein, and discloses an ice recrystallization inhibition protein peptide derived from almond meal and used for food, which comprises the following steps: combining almond protein with polysaccharide to form the ice recrystallization inhibition protein peptide; the almond protein is protein peptide extracted from almond meal; the combination ratio of the almond protein to the polysaccharide is 1: (2-4), and the ratio is a mass ratio. The ice recrystallization inhibiting protein peptide is prepared by the preparation method of the ice recrystallization inhibiting protein peptide derived from the almond meal and used for the food. According to the method, the functional polysaccharide and the protein peptide can be effectively extracted from the wheat bran and the almond meal powder respectively, so that the extraction efficiency and the purity are improved, and the ice recrystallization inhibition protein peptide formed by combining the polysaccharide and the protein peptide through the actions of chemical crosslinking and the like shows excellent ice recrystallization inhibition performance in frozen food, and has a good application prospect. The food quality can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of food proteins, in particular to a preparation method of an ice recrystallization inhibiting protein peptide derived from almond meal and used for food, and the ice recrystallization inhibiting protein peptide. Background Art

[0002] In the existing food industry, especially in the production process of frozen foods, the formation and recrystallization of ice crystals is one of the key factors affecting product quality. When food experiences temperature fluctuations during freezing and thawing, ice crystals will grow and cause the food structure to be destroyed, affecting the taste and appearance of the food.

[0003] For meat products, there are inevitable temperature fluctuations during their processing, storage, transportation, sales and consumption. The products often undergo multiple freezing and thawing (semi-thawing) cycles, which causes recrystallization, cell rupture and myofibril damage, affecting product texture and water retention, etc. It also causes protein aggregation, denaturation, oxidation, etc., ultimately affecting product quality.

[0004] In order to reduce or avoid the impact of temperature fluctuations on food structure, taste and appearance, to keep the food in its original state after thawing to the maximum extent, and to reduce the growth of ice crystals in the frozen state and the amount of water separated after melting, the prior art usually adopts the addition of cryoprotectants such as sucrose, lactitol, phosphates and other chemical additives to frozen food. However, as a protective agent, the amount of sugar added needs to reach a high concentration to fully delay the amount of ice crystal formation and reduce the volume of ice crystals. The addition of high concentration of sugar will seriously affect the taste of food, and it is not suitable for products such as fresh meat because it will affect the osmotic pressure of tissues and cause the precipitation of fluid in tissues. At the same time, the addition of sugar will lead to high calories in food; phosphates may affect the absorption of calcium, which plays an important role in maintaining health and body performance; the addition of chemical additives may bring health risks or not meet the trend of modern consumers pursuing natural and healthy diets; in addition, the texture of food after freezing and thawing can be improved by adding a large amount of fat (oil), but this method will greatly increase the calories of the product and affect the health performance of the food. Therefore, it is particularly important to develop a food additive derived from natural substances and having a high efficiency of ice recrystallization inhibition.

[0005] There are some ice recrystallization inhibitors on the market, but they often have problems such as low extraction efficiency, low purity, and easy loss of biological activity. At the same time, chemicals harmful to the human body may be used in the extraction process, or environmental pollution may be caused due to harsh processing conditions.

[0006] In recent years, most of the research on almond products in my country has focused on oils and amygdalin, such as cold-pressed almond oil, etc., while there are relatively few studies on the deep processing and functionality of almond protein. The almond meal left after oil pressing and amygdalin extraction is usually used as feed or fermentation, and has not been further processed and utilized, which is a great waste of almond protein resources. Almond protein is a protein with special properties. It uses gluten as storage protein, has low stability, and has strong surface hydrophobicity. It has poor solubility and dispersibility in food processing systems, and is very susceptible to environmental factors, which limits its application in food systems. Almond protein has certain surface activity, but it cannot inhibit ice recrystallization, and there are no reports on the application of almond protein in ice recrystallization inhibition. Summary of the invention

[0007] In view of the shortcomings of the prior art, the present invention provides a method for preparing an ice recrystallization inhibiting protein peptide derived from almond meal for use in food, and the present invention also provides an ice recrystallization inhibiting protein peptide.

[0008] The technical solution adopted by the present invention to solve the above technical problems is: A method for preparing an ice recrystallization inhibiting protein peptide derived from almond meal for use in food comprises the following steps: combining almond protein with polysaccharide to form an ice recrystallization inhibiting protein peptide, wherein the almond protein is an almond protein peptide extracted from almond meal.

[0009] Specifically, the above method comprises the following steps: (1) Extraction and preparation of the polysaccharide, wherein the polysaccharide is a functional polysaccharide of wheat bran extracted from wheat bran by enzymatic hydrolysis using a thermostable α-amylase and a high-efficiency alkaline protease, and the extraction and preparation method thereof is as follows: The wheat bran is dried, enzyme-killed, and ground into powder to obtain wheat bran powder; the obtained wheat bran powder is mixed with deionized water, and the wheat bran powder is treated with a thermostable α-amylase and an alkaline protease to extract polysaccharides, wherein the addition amount of the thermostable α-amylase is 0.2-0.8 g / 100 g wheat bran powder, and the addition amount of the alkaline protease is 2-8 mL / 100 g wheat bran powder, and the wheat bran powder is wheat bran powder; the polysaccharide is treated with a mixed solution of sodium hydroxide and urea, and the concentration of the mixed solution is 0.2-0.8 g / 100 g wheat bran powder ... The mixed solution is precooled at -20°C for 10 hours until ice crystals are formed in the solution, and then the treated wheat bran is mixed with the solution, and the treated polysaccharide is purified by gradient alcohol precipitation (20%, 30%, 40%, 50%, 60%, 70%), and the obtained precipitate is redissolved in water, dialyzed and freeze-dried to obtain functional polysaccharides of wheat bran; wherein the purpose of gradient alcohol precipitation is to precipitate polysaccharide components of different molecular weights by ethanol of different concentrations, thereby achieving graded purification of polysaccharides; (2) Extraction and preparation of almond protein peptide: defatted almond meal powder is mixed with deionized water, the pH is adjusted to weak alkaline, saccharifying enzyme is added for enzymatic hydrolysis, stirring is performed at room temperature for a certain period of time, and then low-temperature centrifugation is performed, the pH of the supernatant is adjusted to weak acidity, and the supernatant is allowed to stand at room temperature for a certain period of time and then centrifuged again, the lower layer of precipitate in the centrifuge tube is collected and washed with water until the pH is neutral, and then freeze-dried to obtain almond meal protein; polypeptide enzymatic hydrolysis: the obtained almond meal protein is dispersed in deionized water, and enzymatic hydrolysis is performed with trypsin and alkaline protease. After the enzymatic hydrolysis is completed, the enzyme is inactivated and centrifuged, and the supernatant is concentrated and freeze-dried to obtain almond protein peptide. The enzyme addition amount in this step is 2% (E / S, w / w); (3) the almond protein peptide obtained in step (2) and the bran functional polysaccharide obtained in step (1) are stirred and dissolved in a pH 8.0 buffer solution at a mass ratio of 1:2-4, the mass concentration of the almond protein peptide is controlled to be 20-80 mg / mL, and hydrated at 4°C for 20-30 hours, and then a cross-linking agent sodium alginate is added to the solution system to ensure the stability and biological activity of the complex, and the concentration of sodium alginate is 1-3 mg / mL, and the solution system is reacted in a 90-98°C water bath for 2-6 hours, and the reaction is stopped by ice water bath, centrifuged, and the supernatant is concentrated and dried to obtain ice recrystallization inhibitory protein peptide; (4) When in use, the ice recrystallization inhibitory protein peptide obtained in step (3) is dissolved in deionized water to make the mass concentration of the ice recrystallization inhibitory protein peptide be 15-30 mg / mL, the pH of the solution is adjusted to 6.0, 4-8% by mass of vegetable oil is added, and the mixture is homogenized at a speed of 9000 r / min or above for at least 5 minutes. The obtained slurry can be directly used as a food additive, frozen food preservative, antifreeze agent, etc.

[0010] The present invention also provides an ice-recrystallization-inhibiting protein peptide obtained by a method for preparing an ice-recrystallization-inhibiting protein peptide for food derived from almond meal. The ice-recrystallization-inhibiting protein peptide is the ice-recrystallization-inhibiting protein peptide obtained in step (3) of the above method.

[0011] The present invention also provides the use of an ice recrystallization inhibitory protein peptide as a food additive, a frozen food preservative, and an antifreeze agent. The ice recrystallization inhibitory protein peptide is directly used in frozen food after being treated in step (4) of the above method to effectively inhibit the growth and recrystallization of ice crystals, improve the taste of food, and extend the shelf life; in particular, it is used in the freezing process of fresh meat products to inhibit the growth and recrystallization of ice crystals, improve the taste of food, and extend the shelf life.

[0012] Although almond protein peptide has certain surface activity, the interface layer formed by almond protein peptide is usually thin and cannot resist the destruction of the interface film by ice crystals produced during freezing, so flocculation, aggregation and other phenomena will occur. In this application, wheat bran functional polysaccharides are connected to almond protein peptide in the form of covalent bonds to covalently bind with almond protein peptide molecules. Due to the high hydrophilicity of wheat bran functional polysaccharides treated with a mixed solution of sodium hydroxide and urea, the solubility of almond protein peptide is increased, and the protein peptide part of the graft is adsorbed on the surface of vegetable oil, while the sugar chain forms a three-dimensional network around the vegetable oil, which can form a thicker interface film. After two enzymatic hydrolysis and acid-base treatment, the almond meal powder makes the hydrophobic groups of the obtained almond protein peptide molecules more fully exposed, making it easier to adsorb on the oil surface, so that the hydrophobic groups of the system are inside and the hydrophilic groups are outside, forming a thick and dense interface film, which has a good effect of resisting ice crystals.

[0013] The freezing, thawing and freezing / thawing cycles of fresh meat products will accelerate the denaturation and aggregation of proteins, destroy the functional properties of myofibrils, reduce the water binding capacity of proteins, and thus increase the loss rate of thawing juice. After the ice recrystallization inhibitory protein peptide slurry in step (4) of the above method of the present application acts on fresh meat products, the interaction between proteins may greatly reduce the protein denaturation during the freezing, thawing and freezing / thawing cycles, reduce the size of ice crystals formed during the freezing process, reduce the damage of the myofibril protein gel network caused by the freezing / thawing cycle, and improve the freezing / thawing stability of myofibrillar proteins, thereby effectively reducing the loss of thawing juice, improving the freshness of fresh meat products, and reducing or even avoiding the impact of the freezing, thawing and freezing / thawing cycles on the taste of the products.

[0014] Specifically, the present invention has at least the following beneficial effects: (1) The improved enzymatic hydrolysis and chemical extraction steps in the present application can effectively extract functional polysaccharides and protein peptides from wheat bran and almond meal, respectively, which not only improves the extraction efficiency and purity, but also obtains high-purity peptides through enzymatic hydrolysis condition control and efficient purification steps. Proper control of conditions throughout the extraction process helps to retain the biological activity of functional polysaccharides and protein peptides, so that they can better function in subsequent applications, and the complex formed by combining polysaccharides and peptides through chemical cross-linking exhibits excellent ice recrystallization inhibition performance in frozen foods, which helps to improve food quality; (2) The preparation process of ice recrystallization inhibitory protein peptide is green and safe, and the use of almond meal as raw material achieves effective utilization of waste and increases the added value of raw materials; (3) The obtained ice recrystallization inhibitory protein peptide has excellent antifreeze activity in practical applications and can effectively delay the formation of ice crystals, which is of great significance for extending the shelf life of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a low-field nuclear magnetic resonance image of fresh meat; Figure 2 This is a low-field nuclear magnetic resonance image of meat frozen for 7 days; Figure 3 This is a low-field nuclear magnetic resonance imaging image of meat treated with the ice recrystallization inhibitory protein peptide of the present invention after being frozen for 7 days; Figure 4 It is a schematic diagram of the water migration results of fresh meat, untreated meat frozen for 7 days and meat treated with the ice recrystallization inhibitory protein peptide of the present invention; Figure 5 This is a scanning electron micrograph of the ice recrystallization inhibitory protein peptide of the present invention. DETAILED DESCRIPTION

[0016] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0017] Example 1: A method for preparing an ice recrystallization inhibiting protein peptide derived from almond meal for use in food, comprising the following steps: combining almond protein with a polysaccharide to form an ice recrystallization inhibiting protein peptide, wherein the almond protein is an almond protein peptide extracted from almond meal.

[0018] Specifically, the above method comprises the following steps: (1) Extraction and preparation of the polysaccharide, wherein the polysaccharide is a functional polysaccharide of wheat bran extracted from wheat bran by enzymatic hydrolysis using a thermostable α-amylase and a high-efficiency alkaline protease, and the extraction and preparation method thereof is as follows: Drying and enzyme inactivation: drying the wheat bran at 130°C for 150 minutes to fully remove moisture and inactivate enzymes; after cooling to room temperature, grinding into powder and sifting through a 30-mesh sieve to obtain wheat bran powder; the obtained powder is stored at -20°C for later use; Polysaccharide extraction: Mix the wheat bran powder with water at a ratio of 100 g of wheat bran powder to 1 liter of deionized water, continue to add 0.5 g of thermostable α-amylase (120 KNU-T / g) at the above ratio, and stir at 95°C for 2 hours; adjust the pH to 10.0, add 5 mL of alkaline protease (160 U / g), stir at 60°C for 1.5 hours; heat at 100°C for 15 minutes to inactivate the enzyme; filter and wash, and then dry at 60°C overnight; Polysaccharide purification: A mixed solution of 1.75 mol / L sodium hydroxide and 2.00 mol / L urea was precooled at -20°C for 10 hours until ice crystals formed in the solution; 50 g of enzyme-treated wheat bran was added to form a 0.5% (w / w) suspension; Stir at 25°C for 12 hours, then cool at -20°C for 12 hours, repeat stirring and cooling 6 times; centrifuge at 4°C for 20 minutes to remove the precipitate; adjust the pH of the solution to 7 with dilute hydrochloric acid, centrifuge again to obtain the supernatant; perform gradient alcohol precipitation (20%, 30%, 40%, 50%, 60%, 70%) on the obtained supernatant; redissolve the obtained precipitate in water, dialyze and freeze-dry; (2) Extraction and preparation of almond protein peptide: Almond meal protein extraction: Defatted almond meal powder was dispersed in deionized water at a ratio of 1:10 (w / v); pH was adjusted to 8.0 with 1 mol / L NaOH and stirred at room temperature for 2 hours; 1.5% of the dry weight of defatted almond meal powder was added with saccharifying enzyme and enzymolysis was performed at 55°C for 2 hours, followed by high-speed centrifugation at 4°C for 30 minutes; The supernatant was adjusted to pH 4.5 with 1 mol / L HCl and allowed to stand at room temperature for 2 hours; centrifuged again, the lower precipitate in the centrifuge tube was collected and washed with water until the pH was neutral, and then freeze-dried to obtain almond meal protein; Peptide enzymatic hydrolysis: Almond meal protein was dispersed in deionized water to prepare a solution with a substrate concentration of 5%; the optimum temperature of the protease was adjusted to 2% (E / S, w / w) of the enzyme addition (based on the content of almond meal protein), trypsin and alkaline protease were selected, and all reactions were carried out at the optimum pH of the enzyme; After the enzymatic hydrolysis is completed, the pH is adjusted to neutral, the enzyme is inactivated in a boiling water bath, the mixture is cooled in ice water, and then the supernatant is collected by centrifugation and freeze-dried; (3) The almond protein peptide obtained in step (2) and the bran functional polysaccharide obtained in step (1) are stirred and dissolved in a pH 8.0 buffer solution at a mass ratio of 1:3, and the mass concentration of the almond protein peptide is controlled to be 50 mg / mL. The solution is hydrated at 4°C for 25 hours, and then a cross-linking agent sodium alginate is added to the solution system to ensure the stability and biological activity of the complex, and the concentration of sodium alginate is 2 mg / mL. The solution system is reacted in a 94°C water bath for 4 hours, and the reaction is stopped by ice water bath. The solution is centrifuged and the supernatant is concentrated and dried to obtain an ice recrystallization inhibitory protein peptide. The electron microscope scanning image of the obtained ice recrystallization inhibitory protein peptide is as shown in FIG. Figure 5 As shown, the almond protein peptide modified with wheat bran functional polysaccharides is like a thick layer of sugar coating on the surface, and the particles are relatively small and dispersed, making it easy to play an ice recrystallization inhibition role; (4) When in use, the ice recrystallization inhibitory protein peptide obtained in step (3) is dissolved in deionized water to make the mass concentration of the ice recrystallization inhibitory protein peptide be 20 mg / mL, the solution pH is adjusted to 6.0, 6% by mass of vegetable oil is added, and the mixture is homogenized at 12000 r / min for 6 min. The obtained slurry is directly used as a food additive, frozen food preservative, antifreeze agent, etc.; the vegetable oil is soybean oil. In other embodiments, the vegetable oil may also be rapeseed oil, sunflower seed oil, corn oil, etc.

[0019] The distribution of water in frozen fresh meat is determined by NMR technology. Taking the freezing of fresh beef as an example, the fresh meat at the same position is divided into three parts, each of which is divided into several groups of meat slices with a length of 100±5mm, a width of 70±5mm, and a thickness of 20±2mm for testing. One of the parts is directly tested with fresh meat, and its low-field nuclear magnetic resonance imaging is shown in the figure below. Figure 1 As shown; the other two portions were soaked and then frozen. These two portions used deionized water and the slurry obtained in the above step (4) to soak the meat slices at 4°C for 2 hours, drained the soaked meat slices at 4°C for 5 minutes, and then quickly frozen at -40°C for 30 minutes, and then frozen at -20°C.

[0020] The frozen meat slices were thawed at 4°C for 12 hours, then frozen at -20°C for 24 hours and then thawed at 4°C for 12 hours, then frozen at -20°C for 24 hours and then thawed at 4°C for 12 hours. Low-field nuclear magnetic resonance imaging and water relaxation time were then measured under the same conditions. The low-field nuclear magnetic resonance imaging of the meat (deionized water immersion treatment) after freezing without ice recrystallization inhibitory protein peptide treatment is shown in the figure below. Figure 2 As shown, the low-field nuclear magnetic resonance imaging of meat treated with ice recrystallization inhibitory protein peptide after freezing is shown in Figure 3 As shown, it can be seen that the meat treated with ice recrystallization inhibitory protein peptide is obviously closer to fresh meat.

[0021] Figure 4 This is a comparison of the water migration results of low-field nuclear magnetic resonance of fresh meat, fresh meat treated with ice recrystallization inhibitory protein peptide and frozen for 7 days, and untreated fresh meat frozen for 7 days. The relaxation time can reflect the degree of water binding and free hydrogen protons in the sample.

[0022] The relaxation time can reflect the binding state of water. The longer the relaxation time is, the looser the binding between water and other components is, and the higher the degree of freedom of water is, especially the weak water layer that is directly bound to the strongly bound water by hydrogen bonds and indirectly bound to the macromolecules, that is, the higher the degree of freedom of semi-bound water. The smaller the peak area, the lower the water content, and vice versa. The freezing, thawing and freezing / thawing cycles of fresh meat products will accelerate the denaturation and aggregation of proteins, destroy the functional characteristics of myofibrils, reduce the water binding capacity of proteins, and thus increase the loss rate of thawing juice. Figure 4 As shown in the figure, the starting time of various peaks of meat treated with ice recrystallization inhibitory peptides appeared earlier than that of meat not treated with antifreeze glycopeptides, and the peaks shifted forward more, indicating that the water was more tightly bound to the meat tissue, which proved that ice recrystallization inhibitory peptides were beneficial to the binding ability of meat to water molecules and maintained a high freeze-thaw stability. Ice recrystallization inhibitory peptides as fillers can improve the water holding capacity of myofibrillar protein gel, which may be due to the fact that ice recrystallization inhibitory peptides enhance the gel network structure of myofibrillar protein, thereby helping to retain water. After ice recrystallization inhibitory peptide slurry acts on fresh meat products, the interaction between proteins may greatly reduce protein denaturation during the freezing, thawing and freezing / thawing cycles, reduce the size of ice crystals formed during freezing, reduce the damage of the myofibrillar protein gel network by freezing / thawing cycles, and improve the freezing / thawing stability of myofibrillar protein, thereby effectively reducing the loss of thawing juice, improving the freshness of fresh meat products, reducing or even avoiding the impact of freezing, thawing and freezing / thawing cycles on the taste of products, and thus improving the frozen quality of meat.

[0023] In addition, fresh beef from the same part was divided into 5 portions, one of which was soaked in the slurry obtained in the above step (4) at 4°C for 2 h, the soaked meat slices were drained at 4°C for 5 min, then quickly frozen at -40°C for 30 min, and then frozen at -20°C as Example 1; one of which was soaked in deionized water at 4°C for 2 h, the soaked meat slices were drained at 4°C for 5 min, then quickly frozen at -40°C for 30 min, and then frozen at -20°C. The slurry formed by the almond protein peptide obtained in step (2) was used to soak the meat slices at 4°C for 2 hours, and the soaked meat slices were drained at 4°C for 5 minutes, then quickly frozen at -40°C for 30 minutes, and then frozen at -20°C. As control example 2, the preparation method of the slurry formed by the almond protein peptide is as follows: the almond protein peptide obtained in step (2) was dissolved in deionized water and the mass concentration of the almond protein peptide was 20 mg / mL, and the pH of the solution was adjusted to 6.0, adding 6% soybean oil by mass, and homogenizing at 12000r / min for 6min to obtain a slurry; one portion uses the slurry formed by the wheat bran functional polysaccharide obtained in step (1) to soak the meat slices at 4°C for 2h, draining the soaked meat slices at 4°C for 5min, then quick-freezing at -40°C for 30min, and then freezing at -20°C, as control example 3. The preparation method of the slurry formed by the wheat bran functional polysaccharide is as follows: dissolving the wheat bran functional polysaccharide obtained in the above step (1) in deionized water so that the mass concentration of the wheat bran functional polysaccharide is 20mg / mL, adjusting the solution pH to 6.0, adding 6% soybean oil by mass, and homogenizing at 12000r / min for 6min to obtain a slurry; one portion is fresh meat before freezing, without any treatment, as control example 4.

[0024] The fresh meat of the above-mentioned Example 1 and Comparative Examples 2-4 was thawed at 4°C for 12h, then frozen at -20°C for 24h and then thawed at 4°C for 12h, then frozen at -20°C for 24h and then thawed at 4°C for 12h, and then the thawing juice loss rate and water holding capacity were measured. The method for measuring the thawing juice loss rate is as follows: weigh the mass of the fresh meat before freezing / thawing treatment, then wipe the surface moisture of the fresh meat after 3 freezing / thawing treatments with filter paper and weigh the mass, (sample mass before freezing / thawing - sample mass after freezing / thawing) / sample mass before freezing / thawing × 100% is the thawing juice loss rate (%); the method for measuring water holding capacity is as follows: weigh the fresh meat sample of the same mass, wrap it with filter paper, centrifuge it at 5000r / min for 10min, weigh the sample mass again after centrifugation, and the sample mass after centrifugation / sample mass before centrifugation × 100% is the water holding capacity (%).

[0025]

[0026] Multiple freezing / thawing cycles accelerate protein denaturation and aggregation, destroy the functional properties of myofibrils, reduce the water binding capacity of proteins, and lead to a significant increase in the loss rate of thawing juice, which seriously reduces the quality of fresh meat products. The interaction between proteins after treatment with ice recrystallization inhibitory protein peptides may reduce protein denaturation during the freezing / thawing process to a certain extent, thereby reducing the loss of thawing juice. The functional polysaccharide of wheat bran is combined with almond protein peptides through chemical cross-linking to form ice recrystallization inhibitory protein peptides, which can form a protective layer in frozen foods, especially fresh meat products, to prevent the growth and recrystallization of ice crystals. The polysaccharide and protein peptide in the ice recrystallization inhibitory protein peptide work together to change the growth direction and speed of ice crystals, thereby inhibiting the recrystallization of ice crystals and maintaining the original texture and taste of the product; the ice recrystallization inhibitory protein peptide has a suitable molecular weight distribution and structure, which enables it to be effectively dispersed in frozen products, especially fresh meat products, to prevent ice crystals from aggregating and growing.

[0027] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an ice recrystallization inhibitory protein peptide derived from almond meal for food, characterized in that: The following steps are involved: Combining almond protein with polysaccharides to form ice-recrystallization-inhibiting protein peptides.

2. The method for preparing the ice recrystallization inhibitory protein peptide derived from almond meal for food according to claim 1, characterized in that: The almond protein is a protein peptide extracted from almond meal.

3. The method for preparing the ice recrystallization inhibitory protein peptide derived from almond meal for food according to claim 2, characterized in that: The combination ratio of almond protein to polysaccharide is 1:2-4, and the ratio is a mass ratio.

4. The ice-recrystallization-inhibiting protein peptide obtained by the method for preparing the ice-recrystallization-inhibiting protein peptide derived from almond meal for food according to any one of claims 1 to 3.

5. Use of the ice recrystallization inhibitory protein peptide according to claim 4 as a food additive, a frozen food preservative, and an antifreeze agent, wherein the ice recrystallization inhibitory protein peptide is used in frozen food to effectively inhibit the growth and recrystallization of ice crystals, improve the taste of food, and extend the shelf life.

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