73 results about "Meat Proteins" patented technology

The present invention discloses a method for improving the properties of composite meat protein gel based on modified pea protein, which belongs to the technical field of food protein processing. The present invention fully dissolves natural pea protein or pH-shifted modified pea protein to obtain a protein solution; then adds a disulfide bond cleaving agent to the protein solution, dissolves and mixes the solution to obtain modified pea protein. The present invention is based on the disulfide bond cleavage treatment of pea protein to dissociate acidic and basic subunits and expose more internal groups, thereby achieving the improvement of the solubility and functionality of pea protein itself. In addition, both natural pea protein and modified pea protein with disulfide bond cleavage can enhance the structural properties of low-salt meat protein gel under the action of cross-linking enzymes, develop low-salt meat protein gel with good gelation and network structure, and provide solutions and technical support for the quality deterioration of meat products under various circumstances.

The invention discloses umami peptide derived from litopenaeus vannamei and application of the umami peptide, and belongs to the technical field of biological active peptide. The number of the flavor peptides is seven, and the amino acid sequences of the flavor peptides are ASRM, RCNG, DNCY, GAEF, DEGF, EDMQF and PNRMPY respectively and are shown as SEQ ID NO.1-7 in sequence. The umami peptide can be used as or used for preparing a flavor enhancer. According to the present invention, the new umami peptide is explored from the litopenaeus vannamei meat protein sequence through the virtual screening, the molecular simulation and other technologies, such that the marine umami peptide library is enriched, the key amino acid combined with the umami peptide receptor and the action mechanism are researched, and the reference is provided for the research of the umami presentation mechanism of the peptides with different structures.

The invention provides an anti-freezing denaturation agent for golden and tiger hybrid spotted fish meat protein and a preparation method of the anti-freezing denaturation agent. The invention relates to an anti-freezing denaturation agent for protein of Jinhu hybrid spotted fish. The anti-freezing denaturation agent is prepared from the following raw materials in parts by weight: 5 to 8 parts of trehalose-mannitol, 0.5 to 1 part of nano chitosan, 0.2 to 0.5 part of rosmarinic acid and 0.1 to 0.2 part of polysorbate-80. The trehalose-mannitol is prepared from trehalose and mannitol. Aiming at the characteristics of Jinhu hybrid spotted fish meat, trehalose-mannitol, nano chitosan, rosmarinic acid and polysorbate-80 are taken as raw materials and compounded to obtain a new formula of the protein anti-freezing denaturation agent for the Jinhu hybrid spotted fish meat, and the anti-freezing denaturation agent prepared by adopting the formula and the process disclosed by the invention can be used for inhibiting protein degradation and improving the anti-freezing denaturation effect of the Jinhu hybrid spotted fish meat. The decrease range of MP protein concentration, MP total sulfydryl content and MP Ca < 2 + >-ATPase activity of the antifreeze agent is obviously reduced, and the effect of the antifreeze agent is superior to that of a commercially available antifreeze agent. Moreover, the anti-freezing denaturation agent for the protein of the Jinhu hybrid spotted fish does not contain phosphorus, and has the advantages of safety and high efficiency.

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The present invention discloses a preparation method of antioxidant sturgeon protein peptides, comprising the following steps: S1, extraction of crude sturgeon skin protein solution; S2, extraction of crude sturgeon swim bladder protein; S3, extraction of crude sturgeon meat protein solution; S4, mixed enzymatic hydrolysis; S5, subjecting the obtained enzymatic hydrolysis product to enzyme inactivation treatment first to obtain an enzymatic hydrolysis solution, and then sequentially ultrafiltering and vacuum drying the enzymatic hydrolysis solution to obtain antioxidant sturgeon protein peptides. The present invention mixes the proteins extracted from different parts of sturgeon in a specific ratio, and then performs enzymatic hydrolysis. The neutral protease and papain added can act synergistically to more comprehensively hydrolyze proteins, generating small peptides with specific functions. At the same time, glutathione added during enzymatic hydrolysis can protect the sulfhydryl groups of the enzyme and maintain the enzyme activity, so that the finally obtained sturgeon protein peptides have good antioxidant properties.

The invention discloses a compound water retention agent for food and a preparation method of the compound water retention agent, and mainly relates to the technical field of food additives. Compared with the prior art, sodium tripolyphosphate and sodium dihydrogen phosphate are used as composite phosphates, and are matched with the coordination effect of the enzyme preparation, glycerol, microcapsules, sodium carbonate, sodium citrate, maltodextrin, protein additive and thickening agent to maintain high water-retaining property, elasticity and tenderness. According to the invention, microcapsules prepared by taking glucomannan and the like as wall materials, taking casein as an emulsifier and taking grease core materials are also added, when the meat food is subjected to deep-frying processing, grease slowly released by the microcapsules can permeate into a meat protein network to weaken the cross-linking strength among protein molecules, and other components such as xanthan gum, guar gum and the like are matched, so that the meat food has a good deep-frying effect. Therefore, the hardness of the meat product is reduced, and high elasticity and tenderness are kept.

The invention discloses PSE-like chicken breast composite gel soft food suitable for people with dysphagia and a preparation method of the PSE-like chicken breast composite gel soft food, and belongs to the field of food processing. The raw materials of the composite gel soft food comprise PSE-like chicken breast, konjac glucomannan and a sodium chloride solution, and the preparation method comprises the following steps: adding a mixed solution of konjac glucomannan and sodium chloride into PSE-like chicken breast, stirring, carrying out heating treatment after uniform stirring, and then cooling to obtain the PSE-like chicken breast composite gel soft food. The prepared food is stable in total protein content, can effectively make up for insufficient intake of meat protein caused by limited feeding of people with dysphagia, and prevents malnutrition; the product texture meets the swallowing requirement, reaches the IDDSI level 5 or level 6 standard, can effectively reduce the risk of food residue and aspiration in the swallowing process, and has nutrition balance and food safety.

The invention belongs to the technical field of meat processing, and particularly discloses a method for improving the processing quality of frozen pork, which comprises the following steps: selecting pork tenderloin frozen at-18 DEG C for 3 months, unfreezing, and mincing into meat paste by using a meat mincer; adjusting the pH value of the meat paste sample to 9-11, and then transferring the sample into a magnetic field experiment box for magnetic field treatment; neutralizing the sample until the pH value is 6.5, maintaining for 10 minutes at the temperature of 4 DEG C, and centrifuging to obtain a meat paste precipitate; according to the method for improving the processing quality of the frozen pork, meat product processing quality reduction caused by protein denaturation in the freezing process is inhibited, the magnetic field technology is applied to the pH-shifting meat protein treatment process, the interaction between water molecules and protein is accelerated through the magnetic field, the pH-shifting meat protein treatment effect is improved, and the meat product quality is improved. The technical defects of pH-shifting are overcome, and the processing characteristics of frozen meat products are improved.

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

The present invention provides the use of a protein composition comprising Methylotroph bacterial biomass or at least one fraction thereof for supplementing or substituting meat proteins in food or feed products. Also provided are food and feed ingredients, food and feed products and methods of making same.

The invention discloses a 3D food printing pretreatment system and a printing device.The 3D food printing pretreatment system comprises a machine body, a crushing device, an extruding device, a heating device and a collecting device.The crushing device is used for crushing unfrozen meat and uniformly mixing the meat, and the extruding device is used for extruding materials discharged by the crushing device; the heating device is used for heating materials extruded by the extrusion device, and the collecting device is used for collecting the materials heated by the heating device. Meat fibers are fully crushed and uniformly mixed with powder and water to form homogeneous slurry, so that the fluidity and extrusion stability of materials are improved, and plug blockage or fault caused by uneven particles in the 3D printing process is avoided. According to the method, extruded materials are heated, meat protein and added powder are promoted to be partially gelatinized in advance, the self-supporting performance of the materials is enhanced, the printed structure is not prone to collapse, and after the materials are heated, microbial loads can be effectively reduced, and the shelf life of the follow-up printed materials is prolonged.

The invention provides ethanol clostridium protein-based microbial protein meat, a preparation method thereof and application of ethanol clostridium protein. The preparation method of the ethanol clostridium protein-based microbial protein meat comprises the following steps: S1, carrying out wall breaking treatment on ethanol clostridium protein by adopting enzyme to obtain wall-broken ethanol clostridium protein; s2, adding the wall-broken ethanol clostridium protein into a twin-screw extruder for extrusion processing, and controlling the moisture content in the extrusion processing process of the ethanol clostridium protein; the extrusion temperature of the twin-screw extruder is 150-200 DEG C; the conditioning water content is 40%-65%; the rotating speed of screws of the double-screw extruder is 120-200 rpm; the feeding speed is 20 to 60 g / min. According to the method, the tissue meat with high fibrosis degree is prepared from the clostridium ethanolicum protein, the taste of the product is more appropriate, and the tissue meat containing the clostridium ethanolicum protein is high in protein content, stable in quality and balanced in amino acid content.

The invention discloses hydrophobic modified starch Pickering emulsion embedded quercetin and application of the hydrophobic modified starch Pickering emulsion embedded quercetin in meat protein gel. The hydrophobic modified starch Pickering emulsion embedded quercetin comprises the following steps: S1, preparing octenyl succinic anhydride (OSA) hydrophobic modified starch; s2, dissolving quercetin in soybean oil to form an oil phase, dispersing the OSA hydrophobic modified starch in water to form an OSA hydrophobic modified starch aqueous dispersion as a water phase, mixing the oil phase with the water phase, and performing high-speed shearing emulsification treatment to obtain hydrophobic modified starch Pickering emulsion embedded quercetin; s3, uniformly mixing the hydrophobic modified starch Pickering emulsion embedded quercetin with the myofibrillar protein diluent, cooking in a water bath, and cooling to obtain the emulsion type myofibrillar protein gel. According to the invention, not only is the performance of the meat protein gel improved, but also the bioavailability of the quercetin is improved.

The invention belongs to the technical field of poultry breeding, and particularly relates to a breeding method and special biological feed for small peptide chickens with the liver protecting effect. The breeding method comprises the following steps that S1, a breeding environment is constructed; s2, selecting chicken breeds; s3, feeding management: feeding special biological feed in a brooding period, a growing period and a fattening period respectively; s4, disease prevention and control. By optimizing the breeding environment, scientific feeding management and special biological feed, oxidative damage to the liver of the small peptide chicken can be remarkably relieved, the oxidation resistance can be enhanced, the growth speed and survival rate can be increased, the content of protein and unsaturated fatty acid in chicken can be increased, and liver-protecting, efficient and high-quality breeding can be achieved.

The invention provides a high-quality pet food which is easy to digest, easy to absorb and low in allergy and is eaten by pet cats by using a fresh meat segmented enzymolysis technology, and a preparation method of the high-quality pet food. The fresh meat protein segments act for a specific time under the action of a specific enzyme in a specific temperature environment so as to generate a large amount of small molecule polypeptides. The preparation method is advanced, full-automatic computer control and instant puffing are adopted, so that food materials are cured and easy to digest, the palatability is improved, bacteria are killed, no chemical preservative is added, and the food is safe and reliable to eat. And a low-temperature drying process is adopted, so that nutritional ingredients can be well reserved.

The invention belongs to the technical field of food, and discloses a preparation method of substitute meat based on dephenolized mulberry leaf protein colloid. A mulberry leaf dephenolization process and an alkali dissolution protein extraction process are optimized, mulberry leaf protein is prepared into protein colloid by combining an ionic cross-linking agent, finally, the mulberry leaf protein colloid is compounded with substitute meat raw materials such as soybean protein and wheat gluten in proportion, and continuous and controllable forming of a product is achieved by adopting a twin-screw extrusion technology. According to the method, the tedious step of adding colloid or coagulator in the traditional plant-based substitute meat preparation process is avoided, the mulberry leaf protein colloid is directly used as a gel matrix, and the prepared mulberry leaf protein substitute meat is high in protein content, obvious in fiber structure and good in chewing feeling; the technical problems of loose texture, bitter flavor and the like caused by direct addition of mulberry leaf protein are solved, and high-value development of mulberry leaf resources in the field of plant-based food is realized.

The invention provides meat protein liquid food suitable for people with dysphagia and a preparation method of the meat protein liquid food, and relates to the field of food. The meat protein liquid food comprises the following raw materials: a protein solution and a thickening agent, the protein solution contains meat protein and whey protein, the total protein concentration is 6-8 wt%, and the mass ratio of the meat protein to the whey protein is 1: (1-3); the thickening agent comprises the following components in percentage by mass: 0.25%-0.75% of sodium carboxymethyl cellulose, 0.25%-0.75% of xanthan gum and 0.25%-0.75% of inulin, and the sum of the mass concentrations of the sodium carboxymethyl cellulose, the xanthan gum and the inulin is 1.25%-1.75%. The meat protein liquid diet provided by the invention is high in total protein concentration, can effectively make up for insufficient protein intake caused by degeneration of chewing and swallowing functions of old people, and prevents muscle atrophy and malnutrition; the prepared meat protein liquid food reaches IDDSI level 3 or level 4, and the risks of food residues and aspiration in the swallowing process can be effectively reduced.

The utility model relates to the technical field of fish fatty acid production, in particular to a collecting device applied to low-value marine fish fatty acid after hot melting, which comprises a fixing frame, heating devices, a placing assembly and a collecting frame, the heating devices are symmetrically connected to the fixing frame, the placing assembly is arranged in the middle of the fixing frame, and the placing assembly comprises a fixing block and a first connecting block. Heating devices are symmetrically connected to the fixing frame, a containing assembly is arranged in the middle of the fixing frame and comprises fixing blocks, the fixing blocks are symmetrically connected to the front portion of the fixing frame, and the collecting frame is connected to the front portion of the fixing frame. According to the low-value marine fish meat drying device, the connecting shaft and the first connecting block are installed, the connecting shaft and the first connecting block can rotate on the fixing frame, and the torsion spring can be tightened, so that the placing plate is inclined, and at the moment, dried low-value marine fish meat on the placing plate falls into the collecting container along the placing plate; the low-value sea fish meat protein and fatty acid collecting efficiency of the device is improved, the dried low-value sea fish meat protein and fish fat can be rapidly and respectively collected through the device, and the fish fatty acid collecting time is saved.

The present invention discloses a method for preparing an original meat-flavored flavoring by ultra-high pressure coordinated pyrolysis and enzymatic hydrolysis, as well as the corresponding flavoring. Conventional enzymatic hydrolysis is first performed, followed by ultra-high pressure coordinated heating hydrolysis and enzymatic hydrolysis. Compared with conventional heating hydrolysis, the degree of meat protein hydrolysis is increased by more than 100%, and compared with enzymatic hydrolysis, the degree of meat protein hydrolysis is increased by more than 50%. Enzymatic hydrolysis is a differentiated hydrolysis, while ultra-high pressure and heating are non-differentiated hydrolysis. Ultra-high performance liquid chromatography (ULHPLC) analysis and other modern instrumental analysis techniques revealed that after conventional enzymatic hydrolysis, the product formed by ultra-high pressure combined with pyrolysis and enzymatic hydrolysis has an amino acid composition similar to that formed by conventional pyrolysis (thermal extraction), but with a significantly increased content. This effectively enhances the taste and aroma intensity of the meat-flavored flavoring, resulting in a product with a natural meat aroma and a harmonious, rich, umami taste, greatly improving meat utilization and reducing raw material costs.

The invention belongs to the technical field of fish feed formulas, and particularly relates to application of defatted protaetia brevitarsis powder to preparation of a mandarin fish feed product and the feed product. The mandarin fish feed product comprises a basal feed and defatted protaetia brevitarsis larva powder, based on 100 parts by mass, the total amount of fish meal and the defatted protaetia brevitarsis larva powder is 60 parts, and the defatted protaetia brevitarsis larva powder accounts for 24-36 parts. After mandarin fish is fed with the defatted protaetia brevitarsis larva powder, the antioxidant indexes SOD and T-AOC of the liver of the mandarin fish are remarkably improved, and the ability of resisting damage of aeromonas hydrophila to intestinal tracts is improved. The defatted protaetia brevitarsis larva powder can be used as a feed product for increasing the muscle protein content of the mandarin fish, improving the intestinal tissue structure development of the mandarin fish and improving the disease resistance, and the mandarin fish breeding survival rate is increased while the mandarin fish breeding cost is reduced.

The present invention provides the use of a protein composition comprising Methylotroph bacterial biomass or at least one fraction thereof for supplementing or substituting meat proteins in food or feed products. Also provided are food and feed ingredients, food and feed products and methods of making same.

The application provides a coconut cream and a preparation method thereof, and the coconut cream comprises the following raw materials in parts by weight: 90-110 parts of coconut oil, 0.5-0.8 parts of microcrystalline cellulose, 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.20-0.70 parts of a colloid and 2-5 parts of protein; the colloid is at least one of xanthan gum, carrageenan or guar gum; and the protein is at least one of coconut meat protein, casein protein, silk fibroin, soybean protein isolate or whey protein. The coconut cream is prepared by taking pure coconut oil as a main raw material, taking microcrystalline cellulose and xanthan gum as additives and combining silk fibroin, soybean protein isolate and whey protein, and the coconut cream has the advantages of stable structure network, good low-temperature storage property, high whipping rate and hardness, no whey leakage rate, good smearing property and excellent piping performance.

The invention relates to the technical field of biology, and provides a cell culture meat food safety evaluation method based on a nematode model, and the nematode model is a caenorhabditis elegans model, comprises individuals at the L1 stage and the L4 stage development stage, and is used for establishing a chronic exposure model and an acute exposure model. Biological parameters are obtained by measuring the model of the cell culture meat protein after ingestion of the marker, and the parameters are compared and analyzed with parameters of a control group, so that the food safety of the cell culture meat protein is evaluated. According to the method, caenorhabditis elegans is taken as a model organism, the provided cell culture meat food safety evaluation method is simple and rapid, low in cost, short in test period and good in repeatability, early warning is provided for potential toxic components in food, and the safety evaluation process is accelerated.

The invention discloses a method for making tricholoma matsutake dried meat floss, which comprises the following steps of: removing impurities from meat by a cleaning machine, protecting color of tricholoma matsutake by a cleaning and color protecting tank, drying the tricholoma matsutake in a low-temperature vacuum dryer, and crushing the tricholoma matsutake into tricholoma matsutake powder by an ultrafine crusher; putting into a constant-temperature pickling tank, controlling the temperature and the pickling time, and regularly stirring by a stirring device to ensure that the meat is tasty; cooking the pickled meat in a cooking pot, conveying the cooked meat to a double-shaft loosening machine, and loosening the meat blocks into meat fibers; adding warm water into the tricholoma matsutake powder in an activation stirring tank for activation, mixing the tricholoma matsutake powder with an antioxidant, and feeding the mixture into a double-helix mixer under the protection of nitrogen; the meat fibers and the tricholoma matsutake powder are mixed in the double-spiral mixer according to the proportion set by the weighing module, and the mixed materials enter a vacuum interlayer frying pan; and feeding the stir-fried materials into a cooling tunnel, rapidly cooling to room temperature, and grading and packaging. Meat protein is combined with tricholoma matsutake polysaccharide and amino acid, and the problems that traditional dried meat floss is single in nutrition and insufficient in health are solved.

The present application relates to a kind of ferulic acid cyclodextrin inclusion compound and its preparation method and a kind of method for enhancing the water retention of muscle fiber protein hydrogel, belong to meat protein processing technical field.The preparation method of the ferulic acid cyclodextrin inclusion compound of the present application is, ferulic acid solution is mixed with cyclodextrin solution, and mixed solution is obtained;Mixed solution is dried, and cyclodextrin inclusion compound is obtained, solve the problems such as low water solubility of ferulic acid, poor stability etc.The present application also provides a kind of method for enhancing the water retention of muscle fiber protein hydrogel, specific method is, muscle fiber protein solution is mixed with ferulic acid cyclodextrin inclusion compound, heat treatment, by adding ferulic acid cyclodextrin inclusion compound, the water retention of muscle fiber protein gel is significantly improved.Therefore, the present application provides a kind of processing method of meat product with excellent quality, nutritional health and can be widely applied.

The invention discloses umami peptide RCNG from litopenaeus vannamei. The amino acid sequence of the umami peptide RCNG is as shown in SEQ ID NO. 2. The umami peptide RCNG from the litopenaeus vannamei is applied to serving as a flavor enhancer or preparing the flavor enhancer. According to the present invention, the new umami peptide is explored from the litopenaeus vannamei meat protein sequence through the virtual screening, the molecular simulation and other technologies, such that the marine umami peptide library is enriched, the key amino acid combined with the umami peptide receptor and the action mechanism are researched, and the reference is provided for the research of the umami presentation mechanism of the peptides with different structures.

The invention discloses a sodium hyaluronate-meat protein-polyphenol non-covalent complex as well as a preparation method and application thereof, and the method comprises the following steps: dissolving meat protein in a phosphate buffer solution to prepare a meat protein solution; adjusting the pH value of the meat protein solution to 11.9-12.1, adding curcumin to obtain a first reaction solution, and carrying out hydrophobic interaction reaction to obtain a meat protein-curcumin composite solution; adjusting the pH value of the meat protein-curcumin composite solution to 6.9-7.1, adding the sodium hyaluronate solution to obtain a second reaction solution, and reacting to obtain the sodium hyaluronate-meat protein-polyphenol non-covalent compound. The curcumin induces the protein to generate structural change, and the sodium hyaluronate is selectively adsorbed on the surfaces of the protein and the curcumin to form a core-shell structure, so that the water solubility of the protein is improved; meanwhile, sodium hyaluronate is used for shielding hydrophobic sites of the curcumin, so that the embedding rate of the curcumin is remarkably increased, and the stability of the meat protein-curcumin nanoparticles is improved under the modification of the sodium hyaluronate.

This invention provides the use of protein compositions for supplementing or replacing meat protein in food or feed products, said protein compositions comprising methyltrophic bacterial biomass or at least one fraction thereof. Food and feed ingredients, food and feed products, and methods for their preparation are also provided.

The invention provides a preparation method of pseudosciaena crocea polypeptide and application of the pseudosciaena crocea polypeptide in anti-Alzheimer's disease functional foods.The preparation method comprises the following steps that pseudosciaena crocea meat is weighed and smashed into meat paste, the meat paste is fully mixed with isopropyl alcohol, then fat is removed through cyclic extraction, and redundant isopropyl alcohol is volatilized; heating with boiling water to inactivate endogenous protease, adjusting the pH value to be neutral, adding compound protease, carrying out ultrasonic-assisted hydrolysis, and carrying out constant-temperature enzymolysis in a water bath kettle; after cooling, centrifuging and taking supernate, namely large yellow croaker protein enzymatic hydrolysate; concentrating the larimichthys crocea polypeptide mixed solution, carrying out gel chromatography separation, collecting a polypeptide solution within a time period of 30-50 minutes, and concentrating to obtain the larimichthys crocea active polypeptide. According to the preparation method disclosed by the invention, ultrasonic-assisted composite enzymolysis is utilized, so that the enzymolysis efficiency of fish protein of the large yellow croaker is remarkably improved, meanwhile, the large yellow croaker active polypeptide is obtained through separation and purification, has relatively strong acetylcholin esterase inhibitory activity, and can be used for preparing functional food for resisting the Alzheimer's disease, so that the Alzheimer's disease is relieved and improved.

This invention discloses a pea protein gel system suitable for 3D printing, its preparation method, and its application, belonging to the field of food processing technology. Through single-factor and orthogonal experiments, the optimal formula for the gel system was determined as follows: based on 100 parts by weight of pea protein paste, 30 parts by weight of pea protein powder, 40 parts by weight of potato starch, 12 parts by weight of gelatin, 85 parts by weight of water, and 1.0 part by weight of TG enzyme were added. Under these formula conditions, the pea-based protein gel system produced exhibited smooth extrusion without breaks during printing, demonstrating good fluidity; the accuracy and stability of the printed model were 98.01% and 97.86%, respectively; the appearance was smooth with no excess material; there was no significant deformation after cooking; and the hardness and elasticity were closer to commercially available meat. This application also determined the optimal printing parameters: nozzle diameter 1.20 mm, printing height 1.60 mm, printing temperature 35℃, and printing speed, moving speed, and extrusion speed all 30 mm / s. The optimized printed model had a regular surface, clear contours, high printing accuracy and stability, and high printing efficiency.