112 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 present invention relates to a method of treating a glucose-6-phosphate dehydrogenase dysregulated disorder in a subject in need thereof, the method comprising administering to the subject an effective amount of oleanolic acid, a conjugated salt thereof, or a prodrug thereof. The glucose 6-phosphate dehydrogenase dysregulated disorder can be myofibrillar myopathy, amyotrophic lateral sclerosis, Huntington's disease, Parkinson's disease and Alzheimer's disease caused by BCL2 associated immortal gene mutation.

The invention discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

The invention relates to the technical field of food processing, in particular to 3D printing flaxseed gum fish-source protein gel adaptive to elderly swallowing and bionic digestion response as well as a preparation method and application of the 3D printing flaxseed gum fish-source protein gel. According to the present invention, by constructing the lycopene-loaded flaxseed gum-myofibrillar protein composite gel system, the multi-scale structure regulation and the lycopene precise delivery are achieved, and the function adaptation mechanism of the lycopene in the 3D printing swallowing food is systematically clarified; the invention focuses on a molecular mechanism that flaxseed gum molecule acting force rearrangement drives myofibrillar protein secondary structure transformation, and combines rheological recovery characteristics of LFG gel under a dynamic shearing condition and a cross-scale regulation effect of swallowing kinetics, and further discloses a lycopene release behavior of the LFG gel in a process of simulating dynamic digestion of old people. From the synergetic perspective of molecular interaction, rheological response and digestive behavior regulation, reference is provided for the development of elderly special dietary food with swallowing suitability, accurate nutrition delivery and sensory palatability.

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 fish myofibrillar protein nano-carrier and a preparation method and application thereof.The preparation method uses a pH driving method to prepare the fish myofibrillar protein nano-carrier, firstly, the pH value of fish myofibrillar protein is adjusted to 12, then the pH value of a solution is adjusted to 6.0-8.0, and the fish myofibrillar protein nano-carrier is obtained. The fish myofibrillar protein is applied to loading and delivery of active nano substances, and the fish myofibrillar protein-curcumin nanoparticles are specifically prepared, namely, a curcumin solution is added through an anti-solvent method, insoluble impurities are removed through centrifugation after the reaction is completed, and then the fish myofibrillar protein-curcumin nanoparticles are obtained through freeze drying. The fish myofibrillar protein nanoparticles can be used as a delivery carrier of hydrophobic substances in food and medicine applications.

The present invention discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.

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 present invention discloses a composite preservative for refrigerated sea bass fillets and a comprehensive fresh-keeping and quality preservation method thereof. The raw materials of the composite preservative include 1-5% trehalose, 0.1-0.5% sodium citrate, 0.03-0.09% ginger extract, 0.3-0.9% D-sodium isoascorbate, 0.03-0.09% nisin, and 0.01-0.03% ε-polylysine in terms of mass percentage; the balance is water. The fresh-keeping and quality preservation method consists of the following steps: preparing and pre-cooling the composite preservative; soaking the treated sea bass fillets in the pre-cooled composite preservative; finally, draining the soaked sea bass fillets and bagging them, and then refrigerating them. The raw materials of the composite preservative of the present invention are natural, green and environmentally friendly, have good fresh-keeping and quality preservation effects, can extend the shelf life of refrigerated California sea bass fillets, and have an inhibitory effect on the oxidation of myofibrillar protein.

The invention discloses a method for improving water solubility of myofibrillar protein, and belongs to the technical field of sucrose ester application. The method comprises the following steps: dissolving sucrose ester in a phosphate buffer solution to prepare a sucrose ester solution; dissolving myofibrillar protein in a phosphate buffer solution to prepare a myofibrillar protein solution; and adding the sucrose ester solution into the myofibrillar protein solution, and carrying out high-pressure homogenization treatment to obtain a sucrose ester-myofibrillar protein compound solution. The method can be used for effectively modifying and improving the functional properties of the myofibrillar protein and improving the dispersion uniformity of a myofibrillar protein solution system, and is relatively low in cost, safe, reliable and convenient to operate. The sucrose ester-myofibrillar protein compound solution prepared by the method can be used as a food additive.

The invention relates to a preparation method of a high-quality low-value marine fish surimi product, which comprises the following steps: S1, semi-unfreezing and dicing frozen hairtail surimi to obtain surimi blocks; s2, the minced fillet blocks are subjected to blending including empty blending, salt blending and seasoning blending in sequence, seasoning blended minced fillet is obtained, composite gel is added in the seasoning blending process, the composite gel is prepared by dissolving tamarind gum, konjac glucomannan and tea polyphenol according to the weight ratio of 1: 9: 0.1 with water, adjusting the pH value to 9-11, placing the mixture in a 85 DEG C water bath to be heated for 10 min and cooling; s3, filling the seasoned minced fillet into a casing for forming, then performing two-stage water-bath heating and shaping, and cooling with ice water to obtain the hairtail sausage. According to the invention, novel natural polysaccharide composite gel of tamarind gum-konjac glucomannan-tea polyphenol is added, and the composite gel can be subjected to dual binding action with myofibrillar protein and bound water of the surimi to form a uniform and compact three-dimensional network structure, so that the water binding capacity and the gel strength of the frozen surimi are improved, and the quality of the frozen surimi is improved.

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.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving quality and structure deterioration of minced pork emulsified gel and application, and the method specifically comprises the following steps: S1, preparing a raw material sample; s2, performing centrifugal treatment; s3, heating treatment; and S4, cooling treatment. The raw material tussah pupa whole powder is rich in 71.36 + / -0.97% of protein, and the denaturation temperature of protein molecules contained in the tussah pupa whole powder is about 65 DEG C and is far higher than that of myofibrillar protein, so that the problem of texture deterioration caused by secondary heating sterilization of a minced pork emulsified gel product is solved to a certain extent. The raw materials are easy to obtain and relatively low in cost, and the preparation method is simple and convenient.

The invention discloses a preparation method of muscle protein soft meal food suitable for being swallowed by old people, and belongs to the technical field of food processing. According to the invention, the myofibrillar protein is subjected to charge modification by a PG enzymolysis method and is mixed with the vegetable puree in different proportions, and the mixture is subjected to thermal induction to form a reversible gel system, so that IDDSI II-IV level is covered, and the requirements of patients with mild to severe dysphagia are met. The system viscosity is reduced, and the colloidal feeling caused by a traditional thickening agent is avoided; the high-fiber vegetable puree enhances cohesion, solves the problem that natural vegetable puree is easy to layer, and the modified myofibrillar protein and the vegetable puree are mixed, so that the problems that the vegetable puree is high in viscosity and not easy to swallow after being heated are solved.

The present invention relates to the field of luteolin application technology, and in particular to a method for preparing a myofibrillar protein / luteolin complex. The preparation method comprises: dissolving myofibrillar protein in phosphate buffer to prepare a myofibrillar protein solution; uniformly dispersing luteolin in pure water by pre-homogenization to obtain a luteolin suspension; adding the luteolin suspension to the myofibrillar protein solution, mixing thoroughly, and then pre-homogenizing to obtain a complex solution; and incubating the complex solution after high-pressure homogenization to obtain a myofibrillar protein / luteolin complex. This method can effectively improve the loading rate of myofibrillar protein on luteolin while eliminating the dependence of luteolin on chemical cosolvents, and is easy to operate and has low cost. The myofibrillar protein / luteolin complex prepared by this method can be used as a functional meat product or as a food additive.

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 invention discloses sipunculus nudus myofibrillar protein composite nutrition powder and a preparation method thereof. The preparation method comprises the following steps: selecting fresh sipunculus nudus, and treating to obtain sipunculus nudus body wall homogenate; the sipunculus nudus body wall homogenate is prepared into myofibrillar protein freeze-dried powder; resuspending the myofibrillar protein freeze-dried powder in distilled water, adding procyanidine into the resuspended myofibrillar protein freeze-dried powder, and performing multi-mode ultrasonic treatment on the resuspended myofibrillar protein freeze-dried powder; performing freeze drying on the sipunculus nudus myofibrillar protein-procyanidine mixed solution subjected to the multi-mode ultrasonic treatment; the sipunculus nudus myofibrillar protein-procyanidine compound, soybean protein isolate powder, whey protein powder, trachinotus ovatus skin collagen peptide, fruit and vegetable powder, probiotics, compound vitamin powder and linoleic acid are uniformly mixed, dried, crushed and sieved by a sieve of 80-120 meshes, and the obtained powder is metered and packaged into a finished product. The sipunculus nudus myofibrillar protein composite nutrition powder is good in water solubility, high in antioxidant activity and easy to digest.

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 processing and production of emulsified meat products, and particularly relates to pea protein isolate composite emulsion, a preparation method thereof and application of the pea protein isolate composite emulsion in emulsified meat balls. The pea protein isolate is modified by adopting arginine modification and quercetin grafting technologies to prepare a high-performance plant protein-based emulsifier, and the high-performance plant protein-based emulsifier is mixed with myofibrillar protein to prepare the composite emulsion. The emulsion partially replaces animal fat in traditional emulsified meat balls, the content of saturated fatty acid in the product is remarkably reduced, meanwhile, generation of grease oxidation products is effectively inhibited, and the oxidation stability of the product in the storage period is prolonged. Besides, the emulsified meat balls added with the composite emulsion are excellent in taste, juiciness, flavor and the like, have better texture characteristics and oxidation resistance, meet the requirements of modern consumers for low-fat healthy diet and have high market application value.

The present application relates to the technical field of frozen fish products, and particularly relates to a frozen method for inhibiting myofibrillar protein denaturation by using a magnetoelectric coupling field, which comprises the following steps: taking back white meat after fish processing, washing and chopping, and then soaking in a compound deodorizing solution to obtain deodorized fish meat; draining after vacuum impregnation in a compound antifreezing agent solution, vacuum packaging, processing in an ultrahigh pressure equipment processing cavity, adding glutamine transaminase, uniformly mixing, microwave crosslinking treatment, impregnation in a beta-cyclodextrin compound embedding dispersion solution, and frozen storage in a magnetoelectric coupling freezing equipment to obtain a frozen fish product. The present application uses the above steps, uses a static magnetic field and a low-voltage electrostatic field to couple freezing, inhibits the generation of large-size ice crystals, makes the ice crystals formed in the freezing process small and uniformly distributed, and maximally retains the solubility, gel activity and functional properties of myofibrillar protein.

The present invention discloses a method for improving the structure of eel myofibrillar protein, which belongs to the field of food processing. The present invention extracts eel myofibrillar protein, adds nutmeg and rosemary effective ingredient extracts, and synergistically prepares a protein conjugate, effectively improves the protein structure, regulates the protein aggregation state, and significantly improves the solubility, antioxidant properties and in vitro digestibility of eel myofibrillar protein, providing an optimization direction for existing eel seasonings. The present invention uses spice extracts to prepare protein solubility, antioxidant properties, and digestibility that are higher than the coupling product of gallic acid and protein at an appropriate concentration. While improving the structure of eel myofibrillar protein and enhancing antioxidant properties, it increases the flavor characteristics of eel, providing a low-sugar and low-salt eel product with a unique flavor. The present invention has low energy consumption, no pollution, high safety, low cost, and various parameters are easy to control, the process is simple, and it has good promotion and application prospects in industrial production practice.

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 present invention discloses the application of konjac glucomannan in the preparation of high internal phase Pickering emulsions, which relates to the technical field of food industry; the high internal phase Pickering emulsion uses myofibrillar protein as the protein raw material. The present invention also provides a method for preparing a high internal phase Pickering emulsion, which comprises the following steps: (1) A myofibrillar protein solution and a konjac glucomannan solution are mixed and homogenized to obtain a myofibrillar protein / konjac glucomannan mixed system; (2) Using the myofibrillar protein / konjac glucomannan mixed system as the aqueous phase, it is mixed with the oil phase and homogenized to prepare the high internal phase Pickering emulsion. The present invention finds through research that konjac glucomannan can improve the physical properties of high internal phase Pickering emulsions stabilized by myofibrillar protein by changing the interfacial adsorption and network structure.

The present application relates to a kind of frozen pre-made grass carp fillets method, belong to food preservation technical field.The frozen pre-made grass carp fillets method disclosed in the present application, mainly using quality improvement liquid (including: 3~4% collagen gel liquid, 0.4~0.6% glutamine transaminase (TG enzyme), 2~4% salt according to weight percentage) is injected into fish meat to be pickled.Then subsequent processing can be done, the salt in the quality improvement liquid can promote the unfolding of myofibrillar protein structure in fish meat, collagen gel liquid can fill the intercellular pores left after myofibrillar protein structure changes, glutamine transaminase can regulate the crosslinking degree and thermal stability of collagen gel to make it have the characteristics of intermuscular matrix protein, the above effects can inhibit the damage of fish meat cells and protein structure caused by endogenous enzymes and ice crystals during freeze-thaw process.The method used in the present application can reduce the quality deterioration of fish meat during freeze-thaw process, so that the fish meat can maintain better taste after frozen storage.

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 processing, and particularly discloses a high-mechanical-property biphasic amphiphilic gel based on myofibrillar protein and pepper essential oil as well as a preparation method and application of the high-mechanical-property biphasic amphiphilic gel. Myofibrillar protein hydrogel is prepared through thermal induction, beeswax oil gel containing pepper essential oil is prepared through magnetic oscillation self-assembly, and the high-mechanical-property biphasic amphiphilic gel containing pepper essential oil is prepared through magnetic oscillation self-assembly. And preparing the two-phase amphiphilic gel simultaneously containing a water phase and an oil phase through high-speed homogenization and thermal induction. The mechanical property, thermal stability and structure of the two-phase amphiphilic gel with different oleogel to hydrogel ratios are evaluated by adopting mechanical property, thermal property, binding capacity and microstructure analysis methods and the like. Experiments confirm that the prepared biphasic amphiphilic gel can be used as a substitute of traditional fat, can be used for embedding and delivering probiotics or active ingredients and the like, and can be used for personalized customization of food or precise nutrition realization.