2 results about "High pressure freezing" patented technology

The present application belongs to the technical field of transmission electron microscope sample preparation, and provides a preparation method of a hydrogel material transmission electron microscope sample. The preparation method comprises: fixing the structure of the hydrogel material by high-pressure freezing, freezing sectioning the hydrogel material after the structure is fixed to obtain a hydrogel ultrathin section; pulling the hydrogel ultrathin section to a support grid to make the hydrogel ultrathin section adhere to the support grid; placing the support grid in liquid nitrogen for storage, and then sending the support grid into a cryogenic transmission electron microscope through a cryogenic transmission system for microstructure characterization. The present application fixes the structure of the hydrogel by high-pressure freezing to retain the original structure of the hydrogel; the ultrathin sectioning is performed under the condition of freezing, and the hydrogel does not need to be embedded in resin; the sectioning is directly performed under the condition of low-temperature freezing and the section is adhered to the support grid, the support grid is sent into the cryogenic transmission electron microscope through the cryogenic transmission system, and the structure characterization is performed under a low electron dose, so that the accuracy of the microstructure of the hydrogel material and the distribution information of the nanofiller is improved.

The application belongs to the field of food processing, and particularly relates to a method for improving the freezing characteristics of soybean protein isolate plant protein meat. Soybean 7S globulin and soybean 11S globulin are mixed as soybean protein isolate at a 7S / 11S mass ratio of 0.8-1.2:1, other plant proteins and auxiliary materials including TG enzyme high-temperature-resistant microcapsules are compounded, and a high-moisture extrusion process is used for preparation; after forming, heat setting, gradient cooling pretreatment and ultra-high pressure freezing treatment are performed to obtain plant protein meat with good freezing characteristics. The soybean protein isolate plant protein meat prepared by the method has a water holding capacity of 3.5-4.5 g / g, a fiber integrity of 82-95%, an elastic modulus of 250-320 KPa, a freeze-thaw syneresis rate of 15-25%, a gel strength of 35-45 N, a cooking loss rate of 5-15%, and a weakly bound free water proportion of 78-97% after one freeze-thaw cycle.