Myosin compound for meat product processing as well as preparation method and application of myosin compound

Abstract

The invention discloses a myosin compound for meat product processing and a preparation method and application thereof, and belongs to the technical field of food processing. According to the myosin compound, casein and a myosin solution are ingeniously combined, a stable protein network is formed under specific conditions, the myosin compound can be easily dispersed in meat paste, the uniformity and taste of meat products are improved, the structure stability can be kept during high-temperature processing, protein denaturation is effectively reduced, and the texture and flavor of the meat products are ensured. The method solves the problem of limited application of myosin in the traditional processing technology, and brings a new opportunity for development of new raw materials and high-end products for the meat product industry. And the casein is added, so that the performance of myosin is optimized, and the nutritional value of the meat product is enriched. The compound is widely applicable to various meat products such as sausages, hams, meat balls and the like, particularly shows remarkable advantages in the high-end market, and meets the urgent requirements of consumers on high-quality, healthy and delicious meat products.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a myosin complex used for meat product processing, and a preparation method and application thereof. Background Art

[0002] In the field of food processing, myosin, as an important protein, is widely present in meat products and has a significant impact on the texture, taste and nutritional value of meat products. The solubility and thermal stability of myosin are key properties for its application in food processing. However, traditional processing methods and conditions often fail to fully meet the solubility and stability requirements of myosin, which limits its application in high-end meat products. The solubility of myosin refers to its degree of dispersion in different solvents, while thermal stability refers to its ability to maintain structure and function during heating. These two properties are directly related to the taste, texture and stability of meat products during processing. However, due to the structural characteristics and processing conditions of myosin, its solubility and thermal stability are not ideal in some cases. For example, high temperature processing, low pH environment or high salt concentration may cause denaturation or aggregation of myosin, thus affecting its performance in meat products.

[0003] In order to improve the functionality of myosin, researchers have explored a variety of improvement methods. Among them, strategies such as ultrasonic treatment, pH adjustment, salt concentration control, and addition of non-meat proteins have been proven to be effective. Ultrasonic treatment can destroy the aggregation structure of myosin through physical action and improve its solubility; while pH adjustment and salt concentration control can affect the solubility and stability of myosin by changing the chemical environment of the solution. In terms of adding non-meat proteins, soy protein, egg white protein, and whey protein have become the preferred exogenous additives in meat products because of their high nutritional value and low price. These non-meat proteins can not only improve the water retention and adhesion of meat products, but also improve the sensory quality and product yield of meat products. However, although these methods have achieved certain results, there are still some limitations, such as cost, processing complexity, and impact on product quality. Summary of the invention

[0004] In view of the current technical status that traditional meat processing methods and conditions are unable to meet the requirements of myosin in terms of solubility and stability, resulting in limited application of myosin in high-end meat products, the present invention aims to provide a myosin complex for meat processing and a preparation method and application thereof.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is: The invention provides a myosin complex for meat product processing. The myosin complex is obtained by compounding casein with a myosin solution. The myosin concentration in the myosin solution is 30-50 mg / mL, and the mass volume ratio of the casein to the myosin solution is 10-40 g:25 mL.

[0006] Furthermore, the casein purity is greater than 92%.

[0007] The solubility of the myosin complex is 19% to 24%, and the thermal stability of the myosin complex is 73 to 76 Tmax / degrees Celsius.

[0008] The method for preparing the myosin complex for meat processing comprises: The casein is added to the myosin solution and mixed, the pH value is adjusted, the mixture is stirred evenly in a constant temperature water bath, and then the mixture is heated and cooled to room temperature to obtain a myosin complex for meat processing.

[0009] The myosin solution is prepared by centrifuging a meat sample with separation buffer, Tris buffer, EDTA buffer and distilled water for multiple times, and then resuspending it in a phosphate buffer to obtain a myosin solution with a myosin concentration of 30-50 mg / mL. The meat sample is derived from any one of beef, mutton, pork and chicken.

[0010] The separation buffer contains 0.1 mol / L KCl, 1 mmol / L EGTA, 2 mmol / L MgCl2, and 10 mmol / L potassium phosphate, the Tris buffer contains 5 mmol / L Tris, 1 mmol / L EGTA, and 1 mmol / L DTT, the EDTA buffer contains 150 mmol / L EDTA and 150 mmol / L potassium phosphate buffer, and the phosphate buffer contains 0.1 mol / L potassium phosphate buffer.

[0011] Furthermore, the pH of the separation buffer is 6-8, the pH of the Tris buffer is 7-8, the pH of the EDTA buffer is 6-7, and the pH of the phosphate buffer is 7-8.

[0012] The pH value is adjusted to 5-7.

[0013] Furthermore, sodium bicarbonate and phosphoric acid are used to adjust the pH value.

[0014] Furthermore, the pH value is adjusted to 6.0.

[0015] The mixing conditions are: a stirring speed of 400-500 rpm and a stirring time of 30-60 min.

[0016] The constant temperature water bath has a temperature of 10°C to 20°C.

[0017] Furthermore, the constant temperature water bath has a temperature of 15°C.

[0018] The heating treatment has a temperature of 70°C to 90°C, a time of 20min to 40min, and a heating rate of 1°C / min to 5°C / min.

[0019] The above-mentioned myosin complex for meat processing is used in meat processing.

[0020] A meat product, comprising the myosin complex for meat product processing, wherein the meat product is any one of sausage, ham, meatball and meat pie.

[0021] A plant-based meat product, comprising the above-mentioned myosin complex for meat product processing, wherein the plant-based meat product is any one of a plant-based minced meat product, a plant-based meat block, a plant-based meatball and a plant-based meat patty.

[0022] Compared with the prior art, the beneficial effects of the present invention are: The myosin complex for meat processing provided by the present invention has high solubility and thermal stability. The solubility of the myosin complex reaches 19% to 24%, which means that in meat processing, the complex can be more easily dispersed in minced meat, thereby improving the uniformity and taste of the meat product; the thermal stability is 73 to 76 Tmax / degree Celsius, indicating that the complex can maintain good structural stability during high-temperature processing, reduce protein denaturation caused by heat treatment, and thus maintain the texture and flavor of the meat product; the problem that traditional meat processing methods and technical conditions are difficult to meet the application needs of myosin is solved, which not only provides new raw material options for the meat processing industry, but also provides strong support for the development and innovation of high-end meat products.

[0023] The method for preparing the myosin complex for meat processing provided by the present invention comprises mixing casein with a myosin solution and utilizing specific pH value, temperature and time conditions to promote the interaction between the two to form a more stable protein network structure, which not only improves the solubility of myosin, but also significantly enhances its thermal stability. The myosin complex can be used in the meat processing process to better maintain its structure and function, thereby improving the overall quality of the meat product. The addition of casein not only improves the properties of myosin, but also increases the nutritional value of the meat product. Casein is rich in amino acids and minerals, and can meet consumers' multiple demands for health, deliciousness and nutrition.

[0024] The myosin complex provided by the present invention can be widely used in the processing of meat products such as sausages, ham, meatballs and meat patties, especially in the field of high-end meat products. Its enhanced solubility and thermal stability can improve the texture, taste and nutritional value of meat products, meeting consumers' demand for high-quality meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 3 and 4. These are scanning electron microscope photos of the myosin complex used for meat product processing of the present invention, wherein A is comparative example 1, B is example 1, and C is example 2. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0027] The present invention is described in further detail below: Embodiment 1: This embodiment provides a myosin complex for meat product processing, and the specific preparation method includes the following steps: (1) Preparation of myosin solution Weigh beef (5 g) and add it to cold separation buffer (25 mL, 0.1 mol / L KCl, 1 mmol / L ethylene glycol tetraacetic acid (EGTA), 2 mmol / L MgCl2 and 10 mmol / L potassium phosphate, pH 7.0), centrifuge at 7500 rpm for 25 min, take the precipitate and add cold separation buffer again and centrifuge three times; under the same conditions, the obtained precipitate is homogenized in Tris buffer (5 mL, 5 mmol / L Tris, 1 mmol / L EGTA and 1 mmol / L dithiothreitol (DTT), pH 7.8) and centrifuge again; add ethylenediaminetetraacetic acid (EDTA) buffer (5 mL, 150 mmol / L EDTA, 150mmol / L potassium phosphate buffer, pH 6.5) to the obtained precipitate, stir at 4°C for 20 min, homogenize and centrifuge again, the obtained precipitate is myosin, the obtained myosin is mixed with an equal volume of distilled water and centrifuged, and the precipitate is resuspended in 0.1 mol / L potassium phosphate buffer (pH 7.4) to obtain a myosin solution with a concentration of 40 mg / mL.

[0028] Weigh 25 mL of myosin solution and 10 g of casein and place them in a mixing container; adjust the pH value to 6.0 and place in a constant temperature water bath at 15°C; stir the mixture at 400 rpm for 30 min to ensure that the myosin and casein are fully mixed, heat to 80°C, and keep warm for 30 min to promote the binding of casein and myosin; cool naturally to room temperature to obtain a myosin complex for meat processing.

[0029] Embodiment 2: This embodiment provides a myosin complex for meat product processing, and the specific preparation method comprises the following steps: Weigh 25 mL of myosin solution and 40 g of casein and place them in a mixing container; adjust the pH value to 6.0 and keep in a constant temperature water bath at 15°C; stir the mixture at 400 rpm for 30 min to ensure that the myosin and casein are fully mixed, heat to 80°C, and keep warm for 30 min to promote the binding of casein and myosin; cool naturally to room temperature to obtain a myosin complex for meat processing.

[0030] Embodiment 3: This embodiment provides a myosin complex for meat product processing, and the specific preparation method comprises the following steps: Weigh 25 mL of myosin solution and 30 g of casein and place them in a mixing container; adjust the pH value to 6.0 and place in a constant temperature water bath at 15°C; stir the mixture at 400 rpm for 30 min to ensure that the myosin and casein are fully mixed, heat to 80°C, and keep warm for 30 min to promote the binding of casein and myosin; cool naturally to room temperature to obtain a myosin complex for meat processing.

[0031] Example 4 This embodiment provides a myosin complex for meat product processing, and the specific preparation method comprises the following steps: Weigh 25 mL of myosin solution and 10 g of casein and place them in a mixing container; adjust the pH to 5.0 and place in a constant temperature water bath at 20°C; stir the mixture at 400 rpm for 30 min to ensure that the myosin and casein are fully mixed, heat to 70°C, and keep warm for 40 min; cool naturally to room temperature to obtain improved myosin.

[0032] Example 5 This embodiment provides a myosin complex for meat product processing, and the specific preparation method comprises the following steps: Weigh 25 mL of myosin solution and 10 g of casein and place them in a mixing container; adjust the pH value to 7.0 and place in a constant temperature water bath at 10°C; stir the mixture at 400 rpm for 30 min to ensure that the myosin and casein are fully mixed, heat to 90°C, and keep warm for 20 min; cool naturally to room temperature to obtain a myosin complex for meat processing.

[0033] Comparative Example 1: Weigh 25 mL of myosin solution without adding casein and place it in a mixing container; adjust the pH value to 6.0 and place in a 15°C constant temperature water bath; heat to 80°C and keep warm for 30 minutes; cool naturally to room temperature to obtain myosin.

[0034] In order to demonstrate the beneficial effects of the present invention, the inventors measured the indicators of myosin treated in Example 1 and Example 2 and untreated myosin in Comparative Example 1. The specific measurement methods and measurement results are as follows: 1. Experimental reagents and materials Bicinchoninic acid (DQA): used for protein concentration determination.

[0035] Standard protein solution: used to establish a standard curve for protein concentration determination.

[0036] Deionized water: used for sample preparation and solution preparation.

[0037] 2.5% Glutaraldehyde: used to fix proteins.

[0038] 30%, 50%, 70%, 80%, 90% and 100% ethanol solutions: used for protein dehydration.

[0039] 2. Determination method (1) Solubility determination The protein concentration in the original sample was determined by the bicinchoninic acid method, followed by centrifugation at 7500 rpm for 25 min. The protein concentration in the supernatant after centrifugation was determined using the same method. Solubility (%) is the ratio of the protein content in the supernatant to the protein content in the original sample.

[0040] (2) Thermal stability determination Thermal stability was determined using a DSC professional thermal analysis system. 1 mg of sample was placed in an aluminum pan, sealed with a perforated aluminum lid, heated from 30 to 180 degrees Celsius at a constant rate of 10 degrees Celsius / minute, and dry nitrogen was continuously removed at a rate of 30 ml / minute. An empty aluminum pan was used as a reference. The denaturation peak temperature of each curve was calculated using the instrument's own analysis software.

[0041] (3) Field emission scanning electron microscopy observation Proteins (5 × 5 × 5 mm) were fixed with 2.5% glutaraldehyde for about 3 days. The gel was washed four times with 0.1 M PBS for 15 minutes each time, and then dehydrated with gradient ethanol solutions of different concentrations (30%, 50%, 70%, 80%, 90%, and 100%) for 15 minutes each time. The samples were sprayed with gold after rigorous drying for about 2 hours and then imaged with field emission scanning electron microscopy.

[0042] The test results are shown in Table 1 and Appendix Figure 1 shown.

[0043] Table 1: Myosin solubility and thermal stability test results

[0044] From Table 1 and Appendix Figure 1 The test results show that Example 1 of the present invention has the highest solubility (23.66±0.48%), followed by Example 2 (19.38±0.36%), and Comparative Example 1 has the lowest solubility (11.19±0.27%). Example 1 has the highest thermal stability (Tmax=75.67±0.17°C), followed by Example 2 (Tmax=73.04±0.23°C), and Comparative Example 1 has the lowest thermal stability (Tmax=71.96±0.12°C). It can be seen that the myosin complexes prepared by Examples 1 and 2 of the present invention are superior to Comparative Example 1 in terms of solubility and thermal stability, which indicates that the addition of casein in the present invention has a significant effect on the properties of myosin. At the same time, the observation results of field emission scanning electron microscopy further support the above conclusions, and the proteins of Examples 1 and 2 of the present invention are more uniform and dense in structure.

[0045] It can be seen from the above that the myosin complex disclosed in the present invention has high solubility and thermal stability. The solubility of the myosin complex in water reaches 19% to 24%, and the thermal stability is 73 to 76 Tmax / degrees Celsius. This solves the problem that traditional meat processing methods and technical conditions are difficult to meet the application needs of myosin. It not only provides a new raw material option for the meat processing industry, but also provides strong support for the development and innovation of high-end meat products.

[0046] Myosin is the most abundant and important protein in muscle. It contains all the essential and non-essential amino acids required by the human body and has a much higher digestibility than other proteins. Adding myosin complex to meat products can improve the nutritional value, taste and texture of the product.

[0047] Adding myosin complexes to plant-based meat products can mimic the texture and taste of animal meat, enhance the flavor and nutritional value of the product, and provide a plant-based option with a taste closer to traditional meat products for vegetarians or consumers seeking a healthy diet.

[0048] The above contents are only for explaining the technical idea of ​​the present invention and cannot be used to limit the protection scope of the present invention. Any changes made on the basis of the technical solution in accordance with the technical idea proposed by the present invention shall fall within the protection scope of the claims of the present invention.

Claims

1. A myosin complex for meat processing, characterized in that: The myosin complex is obtained by compounding casein with a myosin solution, the myosin concentration in the myosin solution is 30-50 mg / mL, and the mass volume ratio of the casein to the myosin solution is 10-40 g:25 mL.

2. The myosin complex for meat processing according to claim 1, characterized in that: The solubility of the myosin complex is 19% to 24%, and the thermal stability of the myosin complex is 73 to 76 Tmax / degrees Celsius.

3. The method for preparing the myosin complex for meat processing according to any one of claims 1 to 2, characterized in that: include: The casein is added to the myosin solution and mixed, the pH value is adjusted, the mixture is stirred evenly in a constant temperature water bath, and then the mixture is heated and cooled to room temperature to obtain a myosin complex for meat processing.

4. The method for preparing the myosin complex for meat processing according to claim 3, characterized in that: The myosin solution is prepared by centrifuging a meat sample with cold separation buffer, Tris buffer, EDTA buffer and distilled water for multiple times, and then resuspending it in phosphate buffer to obtain a myosin solution with a concentration of 30-50 mg / mL. The meat sample is derived from any one of beef, mutton, pork and chicken.

5. The method for preparing the myosin complex for meat processing according to claim 3, characterized in that: The pH value is adjusted to 5-7, and the mixing conditions are: a stirring speed of 400-500 rpm and a stirring time of 30-60 min.

6. The method for preparing the myosin complex for meat processing according to claim 3, characterized in that: The constant temperature water bath conditions are: temperature is 10°C~20°C.

7. The method for preparing myosin complex for meat processing according to claim 3, characterized in that: The heating treatment conditions are: 70°C to 90°C, keeping warm for 20min to 40min, and heating rate of 1°C / min to 5°C / min.

8. Use of the myosin complex for meat processing according to any one of claims 1 to 2 in meat processing.

9. A meat product, characterized in that: The meat product comprises the myosin complex for meat product processing according to any one of claims 1 to 2, and the meat product is any one of sausage, ham, meatball and meat pie.

10. A plant-based meat product, characterized in that: The plant-based meat product comprises the myosin complex for meat processing according to any one of claims 1 to 2, and the plant-based meat product is any one of a plant-based minced meat product, a plant-based meat block, a plant-based meatball and a plant-based meat patty.

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