164 results about "Glutamine transaminase" patented technology

The invention discloses a method for preparing an animal adipose tissue simulant by using soybean protein and application of the animal adipose tissue simulant, and belongs to the technical field of deep processing of vegetable protein. Soybean protein is used as a raw material, the soybean protein and polysaccharide are compounded and heated to form thermal induction gel, then microgel particles are obtained through mechanical shearing and crushing, and recombinant soybean protein emulsion gel, namely the animal adipose tissue simulant, is prepared through vegetable oil emulsification and glutamine transaminase covalent cross-linking. The fat-reducing sausage is used as a substitute of pig back fat and is applied to development of fat-reducing sausages. The animal adipose tissue simulant prepared by the invention has texture and melting characteristics similar to those of animal pig back fat. The invention provides the preparation method of the plant-based fat simulant, which meets the requirements of environmental protection and health and sustainable production, not only meets the requirements of texture and melting characteristics of solid fat, but also provides technical support for high-value application of soybean protein in the field of plant meat foods.

The invention provides multifunctional hydrogel, drug-loaded hydrogel as well as a preparation method and application of the multifunctional hydrogel and the drug-loaded hydrogel, and belongs to the technical field of biological medicines. According to the multifunctional hydrogel provided by the invention, the gelatin, the transglutaminase and the sulfhydrylated hyaluronic acid are used as preparation raw materials, so that the problem of limited performance of a hydrogel product in the prior art is solved. According to the hydrogel product prepared by the invention, cell adhesion can be provided through a transglutaminase cross-linked gelatin network, meanwhile, an ROS removal effect is provided through a dynamic disulfide bond cross-linked hyaluronic acid network, and degradation of the hydrogel can be regulated and controlled through combination of the two networks; according to the drug-loaded hydrogel provided by the invention, the exosome derived from neural stem cells is additionally encapsulated in the hydrogel, the exosome and the hydrogel jointly achieve the effects of enhancing inhibition of glial scars and resisting inflammation, and the material provided by the invention can promote repair and regeneration of neurons and myelin sheaths, so that the drug-loaded hydrogel can be used for preparing cerebral hemorrhage treatment drugs and can be used for preparing drugs for treating cerebral hemorrhage. And an effective means is provided for the treatment of related diseases.

The invention relates to preparation of high-stability mascarpone cheese and application of the mascarpone cheese in baking, and belongs to the technical field of cheese preparation. The glutamine transaminase is combined with a citric acid-sodium citrate system, so that the excessive denaturation of protein is reduced, and the texture and flavor of the cheese are improved. Trehalose and xanthan gum are added for locking water and resisting freezing, and an antioxidant is combined for use, so that the freeze-thaw stability and oxidation resistance of the cheese are improved, the cheese is protected from texture change and oxidative damage in the freezing and unfreezing processes, and excellent texture and flavor can still be kept after multiple times of circulation. Arabic gum is modified through octenyl succinic anhydride, amphipathy is obtained, whey separation is prevented, whey loss is reduced, and the cheese taste is improved.

The invention relates to an emulsifier composition for meat products as well as a preparation method and application of the emulsifier composition. The emulsifier composition disclosed by the invention is prepared from the following components in parts by weight: 5 to 10 parts of sodium caseinate, 0 to 5 parts of sucrose fatty acid ester, 10 to 15 parts of collagen, 5 to 10 parts of glutamine transaminase, 60 to 70 parts of maltodextrin, 0 to 5 parts of sodium pyrophosphate and 0 to 5 parts of trisodium phosphate. The invention relates to a meat product containing the emulsifier composition, wherein the amount of the emulsifier composition accounts for 0.6%-1% of the total weight of the meat product. According to the invention, the obvious compounding effect among the monomer emulsifier, collagen, phosphate and glutamine transaminase is fully utilized, the functional complementation principle of various raw materials is exerted, and the synergistic interaction effect is generated. On the basis of enhancing the taste of the meat product, the oil and water retention property is improved to a greater extent, so that the yield is improved, and the production cost is reduced.

The invention discloses a method for directionally mining glutamine transaminase based on structural analysis, which comprises the following steps of: 1, retrieving a bioinformatics database, downloading a sequence containing transglutaminase annotation information, and performing duplicate removal processing; step 2, obtaining a protein structure file corresponding to the sequence through an AlphaFoldDB database by using a programming language; 3, performing structural similarity analysis on the protein structure files and known TGase locally in batches by using a programming language through DaliLite software; 4, screening to obtain a potential novel TGase sequence and structure with high similarity with the known TGase; and 5, carrying out activity verification so as to confirm the novel Tgase. According to the bioinformatics database mining method suitable for glutamine transaminase, redundant information in a protein database can be processed in batches, the workload of traditional manual data processing and experimental screening is reduced, rapid and accurate database resource mining for target industrial enzyme is achieved, and universality is achieved.

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The invention provides a feed premix for improving chicken quality. The fresh-keeping agent is prepared from the following components in percentage by weight: 5%-15% of a flavor enhancing component, 10%-25% of a tenderness improving component, 3%-10% of an antioxidant fresh-keeping component, 2%-3% of a function enhancing component and the balance of a carrier and a diluent, the function strengthening component is prepared from beta-alanine embedded citronella essential oil and konjac glucomannan zymolyte; the flavor enhancing component comprises a rosemary extract, a yeast culture and curcumin in a mass ratio of (2-4): (1-3): 1; the tenderness improving component comprises conjugated linoleic acid, L-carnitine modified by glutamine transaminase and betaine in a mass ratio of (3-5): (2-4): 1; the antioxidant fresh-keeping component is vitamin E and tea polyphenol in a mass ratio of (1-2): 1. Through multi-component synergism and functional targeting optimization, a three-dimensional quality improvement system with enhanced flavor, improved tenderness, oxidation resistance and fresh keeping is constructed, so that the chicken quality is comprehensively upgraded.

The invention discloses a mulberry leaf flavone microcapsule which is prepared by taking mulberry leaf flavone extracted from mulberry leaves as a core material, taking mulberry leaf residue polysaccharide re-extracted from mulberry leaf residues left after the extraction of the mulberry leaf flavone and gelatin as a wall material and adopting a complex coacervation method. Before the complex coacervation reaction, the wall material solution needs to be subjected to electric field pulse treatment by adjusting the pH value to 3-3.5, and then subjected to electric field pulse treatment by adjusting the pH value to 6-7; after the wall material and the core material are mixed, a mixed solution needs to be cooled firstly, and then glutamine transaminase is added for a complex coacervation reaction. According to the mulberry leaf flavone microcapsule disclosed by the invention, the mulberry leaf residue polysaccharide and the gelatin are used as composite wall materials to carry out microencapsulation embedding on mulberry leaf flavone, and a flavone delivery system with a slow release function is constructed, so that not only is the reutilization of mulberry leaf residue wastes realized, but also the extracted mulberry leaf residue polysaccharide can be in synergistic interaction with the gelatin; therefore, the obtained mulberry leaf flavone microcapsule is excellent in stability, bioavailability and blood fat reducing effect.

The invention discloses a preparation method of a stable Pickering emulsion based on enzymic method modified whey protein microgel particle-araboxylan covalent composite particle, which comprises the following steps: preparing whey protein microgel particles by cross-linking glutamine transaminase, mixing the whey protein microgel particles with an araboxylan solution, and adding an enzyme method modified whey protein microgel particle-araboxylan covalent composite particle to prepare the Pickering emulsion. Adding horse radish peroxidase and a hydrogen peroxide solution to carry out enzymatic modification to obtain a water phase, mixing the oil phase and the water phase according to a volume ratio, carrying out IKA homogenization, and then carrying out ultrasonic treatment to obtain a Pickering emulsion with stable covalent composite particles; the preparation method is simple, harmful substances cannot be generated in the preparation process, and meanwhile, the preparation method is low in production cost, short in production period, rich in nutrition, green, free of pollution and high in economic utilization value; the obtained Pickering emulsion has high viscosity and excellent storage stability and environmental stability, an effective delivery carrier construction strategy is provided for construction of a fat-soluble and heat-sensitive bioactive micromolecule delivery system, and the application range of protein microgel particles in the fields of food, medicine and the like is widened.

The invention relates to the technical field of flour product preparation, and discloses a sturgeon flour product with physical barrier characteristics and a preparation method thereof. The sturgeon flour product comprises the following raw materials: wheat flour, sturgeon cartilage gelatin and / or sturgeon meat and a physical barrier enhancer, the physical barrier enhancer is prepared from a kelp aqueous extract, milk mineral salt, a curdlan-starch acetate compound and glutamine transaminase. The physical barrier in the sturgeon flour product can be strengthened, nutrition and flavor components in the sturgeon flour product are not prone to loss, the liquid soaking resistance and mechanical strength of the sturgeon flour product can be improved, and when the sturgeon flour product serves as edible flour products such as a stirring rod and a suction pipe, the structural integrity can be maintained after the sturgeon flour product is soaked in a liquid environment for a long time.

The invention relates to the technical field of cell culture, in particular to an oriented porous bionic gelatin scaffold for controlling cell orientation arrangement, a preparation method and application thereof, and the oriented porous bionic gelatin scaffold can be used for cell culture meat production. The preparation method comprises the following steps: mixing and solidifying gelatin and glutamine transaminase, directionally freezing, freeze-drying, sterilizing, inoculating and culturing cells and the like. Parameters and culture medium components in each step are also explained. Compared with the prior art, a regular directional porous structure is formed through a hydrogel scaffold and directional freezing, directional arrangement and growth of fish muscle satellite cells are guided, the cell activity is high, and the proliferation and differentiation effects are good; the gelatin material is adopted, so that the cost is low, the biocompatibility is good, and the gelatin material is superior to collagen and wheat glutelin; the preparation process is simple, does not need complex equipment, is suitable for large-scale production, and promotes the development of cell culture meat.

The invention discloses a method for enhancing gel characteristics and stability of minced fillet by alkaline electrolyzed water. The method comprises the following steps: pretreating fish, cutting into blocks, and crushing to obtain crushed fish meat; placing the minced fish meat in a purified water tank with tap water for electrolytic rinsing for 1-9 min; tap water in the purification water tank is controlled to be alkaline water with the pH value of 7.50-9.30; controlling the water content in the minced fish meat after electrolysis rinsing to be 78 + / -5%, so as to obtain minced fish; adding table salt into the minced fillet, and chopping and mixing to obtain raw pulp minced fillet; adding glutamine transaminase into the minced fillet with the raw pulp, and chopping to obtain minced fillet raw pulp; shaping the minced fillet raw slurry in a mold, and then heating; the minced fillets are rinsed by the purification water tank electrolysis alkaline water production equipment, fishy smell substances in the minced fillets are reduced, the gel characteristic of the minced fillets is enhanced, the stability of the minced fillets in the freezing process is facilitated, the method is safe and green, and the treatment cost is relatively low.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention discloses a preparation method of high-dietary-fiber bean curd based on high-temperature pressure treatment. The preparation method comprises the following steps: performing superfine grinding on peeled soybeans to obtain peeled soybean powder; adding the peeled soybean powder into water, and heating to complete soybean milk boiling; adding a compound coagulator into the soybean milk, uniformly stirring, and then putting the soybean milk into a high-temperature pressurized digester for secondary heating to obtain a bean curd blank; placing the bean curd blank in cold water for standing, cooling and shaping to obtain the high-dietary-fiber bean curd; the compound coagulator is prepared from glucolactone and glutamine transaminase. According to the method, the peeled soybeans are subjected to superfine grinding and then boiled, the soybean milk is solidified by adopting the compound coagulant, and secondary high-temperature pressurizing treatment is performed after the compound coagulant is added, so that the hardness of the bean curd is improved, the content of insoluble dietary fibers in the bean curd is remarkably reduced, and the content of soluble dietary fibers in the bean curd is remarkably increased; the conversion from insoluble dietary fibers to soluble dietary fibers is promoted.

This invention belongs to the field of alcoholic beverage processing technology, specifically relating to a high-purity ginkgo wine and its preparation method. The preparation method comprises the following steps: ginkgo slurry undergoes preliminary enzymatic hydrolysis with neutral protease and amylase, followed by secondary enzymatic hydrolysis with pectinase and sodium bisulfite; brewing yeast fermentation broth is added for pre-fermentation; glutamine transaminase, *Saccharomyces cerevisiae* fermentation broth, and *Candida valerate* fermentation broth are added for post-fermentation; and finally, distillation and filtration are performed to obtain the ginkgo wine. This invention achieves complete decomposition and fermentation of ginkgo kernels through a two-step enzymatic hydrolysis and two-step fermentation process. The preparation method has advantages such as simple process and low cost, which is beneficial for industrial production; the prepared ginkgo wine has advantages such as clarity, strong aroma, high alcohol content, and low acidity.

The invention relates to a preparation method and application of divalent metal ion chelated protein, which comprises the following steps: A, dissolving divalent metal ion salt and L-lysine in water, heating and stirring to obtain a lysine metal chelated salt solution for later use; b, heating and dispersing protein in water to obtain a protein dispersion liquid; c, adding the lysine metal chelate salt solution into the protein dispersion liquid, adding glutamine transaminase, and performing heat preservation and stirring to obtain a cross-linking reaction liquid; d, continuously heating the cross-linking reaction solution and keeping the temperature to obtain an enzyme inactivation reaction solution; and E, homogenizing the enzyme inactivation reaction liquid to obtain the protein chelated with the divalent metal ions. Amino acid is adopted to chelate divalent metal ions, and the problems that a traditional special medical emulsion product is poor in stability, prone to precipitation and the like due to the fact that insoluble mineral substances are used are solved.

The invention discloses a collagen membrane as well as a preparation method and application thereof, and belongs to the field of cosmetics. The preparation method of the collagen membrane comprises the following steps: pickling cow leather with lime, washing the pickled cow leather with water, then acidifying the cow leather with hydrochloric acid, washing the acidified cow leather with water, and washing away interfibrous substances until the hardness of the cow leather is 1t; the mmol / g is 0.1 to 0.3 mmol / 100g; cutting the obtained cow leather into particles, rolling the particles by a defibrator to obtain collagenous fibers, then adding a gelatinized acetate starch solution and a gelatinized chitosan solution into the collagenous fibers, and uniformly mixing and kneading to obtain collagenous fiber slurry with the water content of 95-97%; and casting the obtained collagen fiber slurry into a membrane, drying at 50-55 DEG C for 2-4 hours, soaking the membrane in a mixed solution of baking soda and glutamine transaminase for 2-3 seconds, drying at 50-55 DEG C, flushing by adopting a sodium thiosulfate solution, and washing to remove salt, thereby obtaining the collagen membrane. According to the preparation method, crosslinking among collagenous fibers is enhanced, and the structural stability of the membrane is improved.

The present invention belongs to the technical field of multilayer materials. The present invention provides an anti-fog high-barrier food preservative film, a preparation method thereof and an application thereof. The provided anti-fog high-barrier food preservative film is a multilayer structure, consisting of a base layer, two surface spray self-assembly layers and two coating layers. The base layer is made of orange peel powder particles placed in a low-density polyethylene solution, the surface spray layer is made of sodium alginate and chitosan containing tartaric acid, and the coating layer is made of orange peel water extract, lemon peel water extract, glutamine transaminase and gelatin. The food preservative film provided by the present invention has excellent anti-fog performance, barrier performance, antibacterial performance and antioxidant performance, and can significantly improve the preservation effect of food.

The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-temperature pickled beefsteak, which comprises the following specific steps: unfreezing raw materials, injecting, tumbling, coating and forming, quick-freezing, chopping beefsteak, packaging and freezing, detecting metal, boxing and warehousing. According to the method, injection and rolling of the whole raw meat are adopted, the pickling process of the raw meat is efficiently completed, and the problem that the specification of a final product is difficult to control due to the fact that the gram weight of a single slice is unstable after slicing in the traditional static pickling process is solved; in the whole raw material meat injection process, the injection degree can be controlled, meanwhile, the tenderization effect is achieved, the material liquid absorption amount of the raw material meat is precisely controlled to be 35% in cooperation with rolling and kneading, and then it is guaranteed that the finished beef steak is fresh, tender and juicy in meat quality and rich in taste; the environment temperature and the material temperature are strictly controlled, and the whole processing flow is in a low-temperature state, so that the product quality is ensured; according to the method, the regular shape of the meat strips is guaranteed through the film coating forming procedure, the glutamine transaminase is scattered at the two ends to bond cracks, the integrity of end slices during cooking is improved, and then the product percent of pass is increased.

The invention discloses interpenetrating network hydrogel with a low surface fractal structure as well as a preparation method and application of the interpenetrating network hydrogel, and belongs to the technical field of food production. A preparation method of the interpenetrating network hydrogel with the low surface fractal structure comprises the following steps: (1) adjusting the pH value of 8-18wt% of a soybean protein solution to 10-12, then adding Sanzan gum, uniformly mixing, and adjusting the pH value to 7 to obtain a soybean protein-Sanzan gum mixed solution with the concentration of Sanzan gum in the soybean protein solution being 0.2-1.5 wt%; and (2) adding a calcium chloride solution and a glutamine transaminase solution into the soybean protein-Sanzan gum mixed solution, uniformly mixing, heating and cross-linking, then deactivating enzyme, and refrigerating for 8-12 hours, thereby obtaining the soybean protein-Sanzan gum hydrogel. The interpenetrating network hydrogel with the low surface fractal structure prepared by the invention has high water binding capacity and high freeze-thaw stability, and has a wide application prospect in frozen food preparation.

The present application relates to the technical field of neutral ink, and particularly relates to a sericin micro-nanoparticle neutral ink, a preparation method and application thereof, sericin micro-nanoparticles 0.05% to 20%, colorant 0.05% to 40%, additive 0.05% to 1.0%, antibacterial agent 0.05% to 1.0%, and the balance is water; the sericin micro-nanoparticles are prepared from sericin through glutamine transaminase crosslinking. The present application adopts glutamine transaminase crosslinking sericin protein to form sericin micro-nanoparticles as a film forming agent and a load stable base material, which is added into neutral ink, has a higher specific surface area, more hydrophobic groups and hydrophilic groups, so as to load and disperse biodegradable natural colorant through interface interaction, so that the neutral ink is functionalized, has higher colorant loadability, and meanwhile, the sericin micro-nanoparticles have excellent antioxidant property, can effectively protect biodegradable colorant, and improve the photo-thermal stability thereof.

The present application relates to a kind of preparation method of antibacterial functional complex with stable structure, impregnation liquid, impregnated paper and veneer, belong to antibacterial functional material and artificial veneer technical field.The core of the present application is to prepare a kind of high-temperature-resistant antibacterial functional complex, its method is as follows: tea polyphenol, liquorice extract and citric acid are compounded, then mixed with gelatin solution, then compounded with chitosan under pH 5.0~6.0 by electrostatic interaction, finally crosslinked by glutamine transaminase catalysis, form "electrostatic-covalent" dual stable network structure.The structure effectively encapsulates natural antibacterial active ingredient, so that it can withstand the high-temperature process of impregnation drying and hot pressing, effectively avoid decomposition.The complex is added as additive in impregnated resin, antibacterial impregnated paper and veneer can be prepared.The product has efficient, long-acting, safe antibacterial function, and the preparation process is compatible with existing impregnated paper production line, easy to realize industrial production.

The present application belongs to the field of leather industry production, and particularly relates to a method for high absorption chrome tanning by using cross-linking enzyme preparation. The method comprises the following steps: water immersion, unhairing and liming, deliming, softening, enzyme-assisted tanning, and acid immersion tanning. The enzyme-assisted tanning is assisted by using cross-linking enzyme preparation. The cross-linking enzyme preparation is not used in combination with the hydrolytic enzyme in the softening step. The cross-linking enzyme comprises glutamine transaminase (TG enzyme). The comprehensive activity of the cross-linking enzyme is controlled to be 1-30 U / ml in the application process, and the activity of the TG enzyme is controlled to be 1-20 U / ml. The process in the present application meets the environmental protection requirements. Firstly, the tanning agent absorption rate in the tanning process is successfully improved, and the waste discharge amount in the tanning process is reduced. Secondly, the cleaner cross-linking enzyme preparation is successfully used to replace the chemical auxiliary agent to improve the tanning agent absorption rate. Thirdly, the process operation is simplified.

The invention provides a pet hair softening tablet and a preparation method thereof, and relates to the technical field of pet care product preparation. The softening tablet is prepared from the following raw materials: a mixed adjusting solution, citric acid, sodium bicarbonate, silicon dioxide, a lubricant, an adhesive and a flavoring agent, the walnut green seedcase extracting solution and hydrolyzed keratin are mixed and are matched with dropwise adding of glutamine transaminase liquid to serve as a base material of the softening tablet, and the softening tablet has the basic softening function while the softening tablet has the basic softening function; the flexibility of pet hair is improved, the breaking stress of the pet hair is improved, then the hair slip rate caused by combing of pets is reduced, and the application value of the softening sheet in pet hair care is improved.

The present application relates to the technical field of whole bean filled bean curd, and particularly relates to a high-hardness whole bean filled bean curd production method, comprising the following steps: (1) first point slurry: the temperature of whole bean soybean milk is controlled at 50-55 DEG C, emulsified magnesium and glutamine transaminase are added into the whole bean soybean milk, and then the whole bean soybean milk is uniformly mixed to obtain first point slurry soybean milk; (2) second point slurry: the first point slurry soybean milk is heated to 63-68 DEG C, and then gypsum liquid is added into the first point slurry soybean milk, and then the first point slurry soybean milk is uniformly mixed to obtain second point slurry soybean milk; (3) filling and squatting brain: after the second point slurry soybean milk is filled, the temperature is controlled at 63-68 DEG C, and then the second point slurry soybean milk is statically solidified. In the production method, specific coagulants are used, and specific adding sequences and two-stage point slurry processes are used, so that the whole bean filled bean curd has both the hardness of old bean curd and the delicate and tender taste of tender bean curd.

The application provides a preparation method of a composite water-retaining agent and application of the composite water-retaining agent in fermented meat products. The composite water-retaining agent is composed of a basic water-retaining agent and water-retaining microspheres. Components of the basic water-retaining agent include glutamine transaminase, trehalose, L-histidine and gellan gum, and the basic water-retaining agent plays a water-retaining role in a curing period; the water-retaining microspheres are prepared by embedding L-cysteine and reduced glutathione in Pediococcus pentosaceus fermented pineapple leaves as wall materials and vehiclepsin seed gum, and slowly release active substances under acid triggering in a late fermentation period, thereby playing a water-retaining role. The application provides a non-phosphorus composite water-retaining agent with better comprehensive performance than composite phosphate and commercial non-phosphorus water-retaining agents, significantly improves water-retaining property without interfering with fermentation, and provides a green, efficient and non-phosphorus special water-retaining solution for fermented meat products.

The present invention belongs to the technical field of hydrogel preparation, and provides an anisotropic hydrogel, a preparation method thereof, and an application thereof. The present invention adds transglutaminase and introduces enzymatic chemical cross-linking, which, combined with physical cross-linking, can stabilize the anisotropy of the hydrogel, making the structure of the hydrogel more stable. The surface of the anisotropic hydrogel obtained by the present invention has an ordered orientation structure. When applied to in vitro cell culture, it can enable cells to grow in the same direction. Specifically, when used to prepare artificial meat, the taste of the obtained artificial meat is closer to the fibrous texture of real meat. In addition, the preparation method of the present invention is simple to operate. Furthermore, the fibrous material in the fibrous material dispersion includes cellulose or isolated protein amyloid fibers, and the raw materials used for preparation are non-toxic and harmless, and can be used in the food field.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The utility model discloses a high-pressure sterilization pot for glutamine transaminase, which belongs to the technical field of high-pressure sterilization pots, and comprises a support plate and a mounting rack, a sterilization pot main body is placed above a heating component, a plurality of layers of stainless steel trays are arranged in the sterilization pot main body, and a plurality of small holes are formed in the surface of each tray, so that steam circulation and heat transfer are facilitated; the pot body of the sterilization pot main body is made of a high-quality L stainless steel material, has good corrosion resistance and high temperature resistance, can bear a high-temperature and high-pressure environment in a high-pressure sterilization process, ensures the service life and the safety of the pot body, is provided with a high-precision temperature sensor and an intelligent temperature controller, and monitors the temperature of steam in the pot in real time; the data is transmitted to the temperature controller; and the temperature controller accurately adjusts the heating power of the heating component according to the preset sterilization temperature to ensure that the temperature fluctuation is controlled within an extremely small range, so that the strict requirement of the glutamine transaminase on the temperature is met.

The invention relates to the technical field of food colloid modification and food processing, in particular to a modified gelatin raw material, a preparation method and application of the modified gelatin raw material in soft sweets. The preparation method of the modified gelatin raw material comprises the following steps: mixing a gelatin base material with water to prepare a gelatin solution, and adding neutral protease for enzymolysis to obtain enzymatic hydrolysate; cooling the enzymatic hydrolysate, adding glutamine transaminase, and stirring for reaction to obtain a mixture A; the mixture A is subjected to spray drying, powder is collected, smashed and sieved, and the modified gelatin raw material is obtained. Through composite modification, high gel strength (250-280 Bloom), excellent emulsion stability (greater than or equal to 95%) and fresh and cool taste (low stickiness) are simultaneously realized on the basis of a single gelatin raw material, and the performance indexes are comprehensively superior to those of unmodified and single modified gelatin; the soft sweets prepared from the modified gelatin material are good in elasticity, not sticky to teeth and good in flavor release.