52 results about "Myofibrilla" patented technology

According to the high-gel-quality minced fillet gel and the preparation method thereof, frozen minced silver carp is unfrozen and then subjected to ice-temperature vacuum dehydration and ultrahigh-pressure homogenization treatment, a myofibrillar protein molecular chain is promoted to stretch through mild shearing force, and a TG enzyme acting site is fully exposed; then chopping and mixing with table salt, starch, TG enzyme coated porous starch-curdlan / sodium alginate oligosaccharide nanosphere dispersion liquid and ice water at low temperature, shielding TG enzyme by nanospheres through a core-shell structure at low temperature so as to avoid advanced activation, and accurately releasing during heating so as to catalyze crosslinking; finally, step-by-step heating gelation is performed, so that the strength and uniformity of minced fillet gel are remarkably improved, the flavor is improved, and the method is suitable for industrial production.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention discloses a preparation method and application of a myofibrillar protein emulsion based on enzymatic modification. According to the technology, a myofibrillar protein aqueous suspension is subjected to enzymatic deamidation and glycosylation reaction through protein glutaminase and glucan, a protein-polysaccharide compound with good emulsifying performance is constructed, soybean oil serves as an oil phase, and emulsion systems with different oil phase volume fractions are constructed through a controllable homogenizing technology. The obtained emulsion has the characteristics of natural degradability, excellent rheological property, uniform particle size distribution, long-term physical stability and the like. Compared with a traditional chemical modification technology, the technology adopts a whole bio-based raw material combined enzyme method green technology, the problems of organic solvent residues and the like are effectively solved, and the production cost is reduced while the product safety is ensured. The emulsion has remarkable application advantages in the fields of functional food active ingredient delivery, drug controlled release carriers, cosmetic transdermal absorption systems and the like, and a new thought is provided for development of a biomacromolecule-based delivery system.

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 invention relates to a preparation method of stepped cross-linked myofibril-pectin core-shell hydrogel microspheres, which comprises the following steps: preparing a myofibril protein dispersion liquid and a pectin solution by using a phosphate buffer solution containing NaCl as a solvent; preparing an anthocyanin stock solution by taking a phosphate buffer solution as a solvent; mixing the three components under an ice bath condition, and then reacting at 2-5 DEG C for 1-3 hours; 2) dropwise adding the reaction solution obtained in the step 2) into a continuously stirred CaCl cross-linking solution at 2-5 DEG C, standing and curing after dropwise adding, and washing with distilled water to obtain single-layer hydrogel microspheres with uniform particle size and smooth surface; and naturally draining the surface moisture of the single-layer hydrogel microspheres, soaking the single-layer hydrogel microspheres in a freshly prepared 1-4% pectin solution for 20-40 seconds, then taking out the single-layer hydrogel microspheres, transferring the single-layer hydrogel microspheres into another CaCl crosslinking solution, and continuing crosslinking for 10-20 minutes to form a compact shell structure. And after the reaction is completed, washing with distilled water. The core-shell hydrogel microspheres can be used for detecting volatile ammonia, monitoring and indicating pork freshness and the like.

The invention provides a preparation method and application of myofibrillar protein hydrosol, and the method comprises the following steps: uniformly dispersing myofibrillar protein in water to obtain a myofibrillar protein suspension, mixing the myofibrillar protein suspension with protein glutaminase to obtain a mixed solution A, mixing the mixed solution A with a glucan aqueous solution to carry out glycosylation reaction to obtain a mixed solution B, and carrying out freeze drying to obtain the myofibrillar protein hydrosol. And cooling in an ice-water bath, and storing at 4 DEG C to obtain the myofibrillar protein hydrosol. The myofibrillar protein hydrosol is used for preparing protein beverages and nasal feeding nutrient solutions. The method for preparing the myofibrillar protein hydrosol with excellent dispersity and storage stability at lower production cost under the condition that professional large-scale instruments and equipment are not needed is used for preparing protein beverages and nasal feeding nutrient solutions.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The invention relates to a Chryseobacterium-derived protein glutaminase PG3, a coding gene and an application thereof, and belongs to the technical field of biological genetic engineering. The amino acid sequence of the protein glutaminase PG3 is as shown in SEQ ID No. 1, and the cDNA sequence of the coding gene of the protein glutaminase PG3 is as shown in SEQ ID No. 2. A large amount of protein glutaminase PG3 from Chryseobacterium is prepared through an Escherichia coli expression system, and the protein glutaminase is used for carrying out enzymatic deamidation modification on the spotted silver carp myofibrillar protein PG3, so that the solubility of the spotted silver carp myofibrillar protein under a salt-free system condition is remarkably improved. The invention provides an important tool enzyme for protein deamidation modification, and lays a theoretical foundation for development of low-salt fish protein processed products.

The application discloses a method for removing the fishy smell of sea fish protein by using low-temperature plasma and purple flower shannai polyphenol combined treatment. The low-temperature plasma is efficient and easy to operate, and is used for structural modification of sea fish sarcoplasmic protein and myofibrillar protein, so that the structure is unfolded to a certain extent and becomes loose, and the fishy smell substances are more easily removed. In addition, the purple flower shannai polyphenol has stronger combination ability with the hydrophobic group of the protein, the purple flower shannai polyphenol competes with the fishy smell substances for the combination sites, so that the fishy smell substances are released, and the two are synergistic, which is helpful to more thoroughly remove the fishy smell of the sea fish protein. The purple flower shannai polyphenol not only has the deodorizing effect, but also has the antioxidant property and the bacteriostatic property, and the effect of efficiently deodorizing and to a certain extent inhibiting the growth of microorganisms is realized.

This invention discloses a low-salt Antarctic krill surimi gel and its preparation method based on the synergistic construction of ultra-high pressure pretreatment and sodium brine gel post-filling, belonging to the field of aquatic food processing technology. The method first constructs a sodium brine gel using chickpea protein, pullulan, and salt, then prepares Antarctic krill surimi with a low total salt content. The low-salt surimi is pretreated under ultra-high pressure at 300-450 MPa, followed by the addition of sodium brine gel and low-temperature chopping. After pre-geling at 35-45 ℃ and heat-curing at 85-95 ℃, a composite surimi gel is obtained. This process allows ultra-high pressure to primarily act on the myofibril proteins of Antarctic krill, with the brine-loaded gel serving as the subsequent network filling phase and sodium brine gel. + The locally enriched phase is dispersed in the continuous gel network, which simultaneously improves gel strength, water retention, texture and saltiness perception without increasing the total sodium content. It is suitable for low-salt shrimp paste, shrimp sausage and ready-to-eat shrimp paste products.

The invention relates to the technical field of microorganisms, and particularly discloses a bifidobacterium breve BB18 and an application of an exopolysaccharide BB18-EPS (extracellular polysaccharide) produced by the bifidobacterium breve BB18. The strain is preserved in the China General Microbiological Culture Collection Center on June 9, 2025, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.34621. The exopolysaccharide BB18-EPS secreted by the strain can be used as a food additive for gel modification of shrimp myofibrillar protein (MP), and the product performance is remarkably improved. Experiments prove that BB18-EPS drives ordered crosslinking of myosin through a hydrophobic effect, promotes transformation of a secondary structure of MP to alpha-helix, and optimizes the recombination efficiency of a molecular chain; meanwhile, through interaction of hydroxyl, sugar residues and water molecules, the density of a gel network is enhanced, and the thermal stability and the deformation resistance are improved. The composite gel system can be applied to the fields of minced penaeus vannamei products and the like, and the product texture and the processing yield are effectively improved.

The invention relates to the field of food science and engineering, and discloses a sodium-reduced preserved goose pickling liquid based on basic amino acid, a preparation method and application, the sodium-reduced preserved goose pickling liquid comprises deionized water, sodium chloride, potassium chloride and basic amino acid, and the basic amino acid is preferably a combination of L-lysine, L-arginine and L-histidine; the preparation and the application relate to a step-by-step dissolving and compounding process, a static low-temperature pickling process, a ventilation air drying process and a low-temperature curing process. Alkaline amino acid is introduced into a sodium-reduced and potassium salt substitution system, swelling of myofibrillar protein is promoted through side chain cationic groups of the basic amino acid, and oxidation reaction is blocked in combination with metal chelation and electron donor characteristics of the basic amino acid; the effects of reducing the sodium content, improving the gel network structure, inhibiting lipid oxidative rancidity and masking the bitter taste of potassium chloride are achieved, the problems of texture looseness and flavor deterioration caused by ion strength reduction of the low-salt meat product are solved, and the sensory quality and storage stability of the product are improved.

The invention specifically discloses a myofibrillar protein-sunflower seed oil-high M type alginic acid ternary composite probiotic microcapsule and a preparation method thereof, and belongs to the technical field of food. Myofibrillar protein and sodium alginate are used as inner wall materials, gelatin and sunflower seed oil are used as outer wall materials, and lactobacillus acidophilus is embedded in a double-layer mode through electrostatic interaction. The specific preparation method comprises the following steps: mixing a bacterial suspension with the composite wall material, dropwise adding the mixture into pure water, and carrying out ultrasonic curing, dewatering and vacuum freeze drying to obtain the microcapsule. The microcapsule prepared by the invention has a good embedding rate, can play a role in protection and slow release in a simulated digestion process, improves the thermal stability and storage stability of probiotics, and has a wide application prospect.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The invention provides a protein glutaminase mutant with synchronously improved enzyme activity and thermal stability and application of the protein glutaminase mutant, and belongs to the field of gene engineering and enzyme engineering. According to the invention, a series of mutants MT1-MT6 are obtained by carrying out molecular modification on a coding gene of protein glutaminase PG3 from Chryseobacterium sp. Compared with a wild type, the mutant MT6 has the advantages that the optimal catalytic temperature of the mutant MT6 is increased by 5 DEG C, the specific activity and the specific activity t65 DEG C 1 / 2 are 106.1 U / mg and 76.7 min respectively and are 2.69 times and 2.99 times of the specific activity t65 DEG C 1 / 2 of the wild type, the purpose of simultaneously improving the catalytic activity and the thermal stability of the protein glutaminase PG3 is achieved, and the application potential of the protein glutaminase in the industrial field is expanded. In addition, the mutant can significantly improve the foamability and stability of the myofibrillar protein of the spotted silver carp, and provides a potential enzyme resource for enhancing the functional characteristics of the protein through enzymatic deamidation modification.

This invention discloses a myofibrillar protein-capsaicin self-assembled hydrogel and its preparation method. The preparation method includes the following steps: S1: Obtain fresh meat, extract a myofibrillar protein solution, and refrigerate for later use; obtain capsaicin and prepare a capsaicin stock solution, which is also refrigerated for later use; S2: Mix the two raw materials and stir evenly under refrigerated temperature conditions; S3: Heat in a water bath at a preheated temperature to induce conformational rearrangement of the myofibrillar protein while maintaining a sol state, and form a stable non-covalent complex with capsaicin through hydrogen bonds and hydrophobic interactions, obtaining a stable complex solution; S4: Heat in a water bath at a heating temperature to complete gelation, immobilizing the pre-bound capsaicin in situ within a three-dimensional gel network, obtaining the myofibrillar protein-capsaicin self-assembled hydrogel. This invention can obtain a myofibrillar protein-capsaicin self-assembled hydrogel with highly efficient loading of active ingredients.

This invention relates to the field of food technology and discloses a grass carp myofibrillar protein / rutin complex, wherein the mass ratio of grass carp myofibrillar protein to rutin is 1:0.01-0.3. This complex is mixed with an aqueous phase and an oil phase under high-speed shear, and after standing, an emulsion gel is obtained. This invention improves the utilization rate and application value of freshwater fish protein. Furthermore, the emulsion gel prepared using the grass carp myofibrillar protein / rutin complex has high stability. Using food-grade materials, it offers advantages such as high safety, wide application range, simple preparation method, and low cost.

The invention relates to the technical field of food processing, and discloses a dry-fried chicken accessory and a preparation process thereof, and the preparation process comprises the following steps: raw material pretreatment, tenderization treatment, seasoning and pickling, pre-dehydration treatment, grease pretreatment, dry frying process, sterilization and packaging. According to the method disclosed by the invention, aiming at the differences of various accessory parts of the chicken heart, the chicken gizzards, the chicken liver and the chicken intestines in tissue structures and textures, the tenderization liquid containing the specific compound enzyme preparation is used for carrying out synergistic treatment, and protease from different sources acts on different protein components to degrade connective tissues and myofibrils; the activity and action sites of protease are further adjusted through participation of calcium ions and organic acid, so that tenacious chicken gizzards and chicken hearts and relatively tender chicken livers and chicken intestines can synchronously achieve ideal tenderization effects, the taste uniformity and overall tenderness of the final product are improved, and the problem that part of raw materials are dry, hard, soft and rotten is avoided.

The application discloses a natural deep eutectic solvent combined with a static magnetic field assisted freezing method and application thereof. The natural deep eutectic solvent is prepared by taking trehalose as a hydrogen bond donor and proline as a hydrogen bond acceptor, and the water content is 20% (w / w). The natural deep eutectic solvent is added to aquatic products, and then the aquatic products are frozen at 35 DEG C under the condition of a 60 mT static magnetic field. Through the synergistic effect of the hydrogen bond network of the natural deep eutectic solvent and the static magnetic field, the freezing denaturation of protein in the aquatic products can be significantly inhibited, and the myofibrillar protein structure can be maintained. Meanwhile, the water retention capacity of the aquatic products is effectively improved, the thawing loss is reduced, and the water holding capacity is improved. The aquatic products prepared by the method have excellent freeze-thaw stability. Therefore, the method has a good application prospect in the field of aquatic product freezing and preservation.

The invention provides a method for preparing myofibrillar protein gel based on low-temperature sol agar. The method comprises the following steps: preparing myofibrillar protein; dispersing low-temperature sol agar in a sodium chloride solution, and melting to obtain a low-temperature sol agar solution; adding the low-temperature sol agar solution into the myofibrillar protein to obtain mixed sol; centrifuging the mixed sol to remove bubbles; putting the bubble-removed mixed sol into a water bath, and cooking to form heat-conducting gel; and refrigerating the gel at low temperature overnight to obtain the myofibrillar protein gel. According to the method, low-temperature sol agar is dissolved in myofibrillar protein, so that the cooking loss of the pork myofibrillar protein gel is reduced and the aggregation of the myofibrillar protein is promoted at the temperature of 60-80 DEG C, actin of the myofibrillar protein can be protected at the temperature of 78-80 DEG C and is not degraded due to the influence of temperature, and meanwhile, the nutritional characteristics and the gel strength of the pork myofibrillar protein gel are not changed.

The invention provides a protein glutaminase mutant as well as a coding gene and application thereof, and belongs to the field of gene engineering and enzyme engineering. According to the invention, a series of mutants MT1-MT8 are obtained by carrying out molecular modification on a coding gene of chitophage protein glutaminase PG5. Compared with a wild type, the mutant has the advantages that the optimal catalytic temperature is increased by 5 DEG C, the specific activity and t55 DEG C 1 / 2 are 31.1 U / mg and 216.2 min respectively and are 2.99 times and 3.57 times that of the wild type, and the application potential of protein glutaminase in the industrial field is expanded. Besides, the mutant can significantly improve dissolution of the myofibrillar protein of the spotted silver carp under the condition of a salt-free system, provides a potential enzyme resource for enzymatic deamidation modification and enhancement of protein functional characteristics, and has a wide market application prospect.

The invention relates to the technical field of food processing, and discloses a low-sodium myofibrillar protein gel structure and taste attribute prediction method and device, and the method comprises the steps: obtaining a target image and target structural data of a target low-sodium myofibrillar protein gel; preprocessing the target image and the target structured data to obtain image target features and data target features; inputting the target image and the target structured data into a neural network architecture to obtain a target prediction result; combining an SHAP value analysis method and a neural network weight absolute value evaluation method to construct a correlation model; analyzing the target prediction result, the image features and the data features based on the association model, and determining the result of the influence of the target input features on the texture or taste, the method of the scheme combines the image data and the numerical data, can effectively predict the texture and taste attributes of the low-sodium myofibrillar protein gel, and improves the quality of the low-sodium myofibrillar protein gel. The method has high accuracy and a wide application prospect.

The invention discloses a method for preparing fibrous gel based on an ultra-low-voltage direct-current electric field and application of the fibrous gel, and relates to the technical field of food processing. The method comprises the following steps: adding myofibrillar protein into a NaCl solution, and carrying out pre-aggregation to a certain extent, so as to obtain a myofibrillar protein solution; injecting the myofibrillar protein solution into an electrolytic cell, and applying a direct-current electric field to treat for 60-150 minutes to obtain fibrous gel; the concentration of the NaCl solution is 0.05 M to 0.15 M, the intensity of the direct-current electric field is 1.2 V / cm to 2.0 V / cm, and the distance between the electrodes is 8 cm to 12 cm. The fibrous gel is prepared by a method of pre-aggregation, ordered aggregation and gel solidification, and the prepared fibrous gel has a crude fiber chain structure, restores the sensory texture of a natural meat product, and has ultrahigh water binding capacity.

The invention discloses meat balls based on a cold fresh pork low-temperature blending technology and a preparation method of the meat balls, and belongs to the technical field of food processing. The meat ball is prepared from cold fresh pork hind leg meat, medium oil, edible salt, composite phosphate and other raw materials according to a specific ratio. The preparation method comprises the steps of raw material pretreatment, pre-cooling by blending equipment, three-time segmented blending, low-temperature forming and water bath curing, rapid cooling, low-temperature quick freezing and the like. By accurately controlling the blending temperature (less than or equal to 12 DEG C in the whole process), optimizing blending parameters and the raw material ratio and combining segmented water bath curing and fluidized bed quick-freezing technologies, excessive denaturation of protein is effectively avoided, myofibrillar protein is promoted to be fully dissolved out to form stable gel, and the elasticity and juiciness of the meat balls are remarkably improved; meanwhile, nutrient loss and microorganism breeding are inhibited, the shelf life is prolonged to 12 months, the problems of poor taste, nutrient loss, insufficient safety, poor raw material adaptability and the like of a traditional process are solved, and the prepared meat balls are stable in quality, rich in nutrition, safe, reliable and wide in application prospect.

The application provides a preparation method for improving the gel performance of sturgeon myofibrillar protein, and belongs to the technical field of food processing.The preparation method for improving the gel performance of sturgeon myofibrillar protein provided by the application comprises the following steps: extracting myofibrillar protein in sturgeon meat to obtain a sturgeon myofibrillar protein solution; performing ultrasonic treatment and malondialdehyde induction treatment on the sturgeon myofibrillar protein solution to obtain a composite myofibrillar protein; performing dialysis on the composite myofibrillar protein to obtain a modified protein solution; and performing heat induction on the modified protein solution to obtain sturgeon myofibrillar protein gel.The preparation method can effectively improve the water retention and energy storage modulus of the sturgeon myofibrillar protein gel, so that the water retention capacity and deformation resistance of the gel are significantly enhanced, and the application of the sturgeon myofibrillar protein in gel-based products has an important role.

The application discloses a preparation method of a lycopene and konjac glucomannan gel for improving protein digestion, and belongs to the technical field of food processing. In view of the technical problems that the dense network of polysaccharide inhibits protein digestion and high-concentration lycopene is prone to self-agglomeration, leading to unstable antioxidant effect in the prior art, the problems are solved through the following scheme: myofibrillar proteins and konjac glucomannan are mixed in a buffer solution to perform first hydration, and a protein-polysaccharide re-dissolution is obtained; then, a heat-labile protease is added to perform second hydration, and a protein-polysaccharide-enzyme re-dissolution is obtained; lycopene is mixed with edible oil to obtain a lycopene-oil phase; the oil phase is mixed with the enzyme re-dissolution to be homogenized to prepare an oil-in-water emulsion; finally, the temperature is increased from 25 DEG C to 80 DEG C at a rate of 1-3 DEG C / min and is kept for 20-40 min, and then the temperature is cooled to 2-6 DEG C and is kept for 12-24 h to perform heat-induced gelation. The application is mainly used for preparing a gel with high gel strength, good digestion performance and antioxidant stability.

The application discloses a kind of frozen recombined fish fillet products with fibrous texture lamellar structure and processing method thereof, including, fresh live white carp and other fish are made into frozen recombined fish fillet products by the steps of meat picking, chopping, salt chopping, vacuum treatment, extrusion, quick freezing, demolding and cutting, hanging pulp and wrapping bran, frozen storage and the like.The application controls fish pulp particle size by chopping degree, and refines intermuscular small spines, combines with salt content to control the dissolution degree of myofibrillar protein in fish meat, and then regulates the cross-linking and gelation degree of protein molecules in recombined fish meat during cooking process, to achieve the purpose of promoting fish pulp protein to form fibrous whole by moderate cross-linking without excessive gelation;By moderate vacuum treatment to regulate the size and distribution of air holes in the product, combined with the application of simple physical extrusion to realize the formation and control of lamellar structure during fish meat protein heating process;The above strategies are comprehensively applied to realize the formation of fish pulp fibrous texture lamellar structure, and high value-added frozen recombined fish fillet products are obtained.

The invention discloses a method for preparing and purifying lactobacillus fermentum metaplasm and application of the lactobacillus fermentum metaplasm to improvement of texture and quality stability of meat products. The method comprises the following steps: carrying out fermentation, inactivation, centrifugation, filtration and freeze-drying on lactobacillus fermentum to obtain crude biomass; after dissolving, separating and enriching antioxidant components through macroporous resin, so as to obtain the purified biomass. Experiments prove that the prepared purified biogen can significantly improve the antioxidant activity (the antioxidant activity is improved by about 3 times compared with that of an unpurified group), can effectively inhibit myofibrillar protein oxidation, improves the hardness, elasticity, chewiness and water binding capacity of meat paste, and delays quality deterioration during storage. The method is simple and convenient in process and high in efficiency, and has relatively high industrialization and popularization and application values.

The invention discloses a method for regulating and controlling the stability of a compound protein aquatic product based on high-load polyphenol structure dependence, which comprises the following specific operation steps: extracting myofibrillar protein, adding vegetable protein into a myofibrillar protein solution to construct a compound protein matrix, and introducing polyphenol modified compound protein with a specific structure. Then, a Fenton system is used for simulating a food processing oxidation environment; and after the oxidation is terminated, heating in a water bath at 90 DEG C for 30 minutes to obtain the polyphenol-modified compound protein gel system. The compound protein aquatic product prepared by the method shows improved gel property and stability. The gel strength of the prepared polyphenol-modified compound protein aquatic product can be improved by 50% or above after the polyphenol-modified compound protein aquatic product is oxidized in a simulated processing environment, the product is stable in texture and high in nutrition retention rate, chemical additives do not need to be added, and a new strategy is provided for developing high-nutritional-value clean tag protein products.