77 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 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 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 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 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 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 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 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 application discloses a preparation method of fibrinogen enzymolysis product and application of the fibrinogen enzymolysis product in minced meat products, and has the characteristics that the method comprises the following steps: 1) immediately after poultry is slaughtered, blood is collected and sodium citrate and NaCl are added; supernatant is obtained through centrifugation and is frozen; after being thawed, the supernatant is centrifuged, the precipitate is dissolved in normal saline, and the supernatant is obtained through centrifugation; mannitol is added, and fibrinogen powder is obtained through freeze-drying; 2) the freeze-dried fibrinogen powder is dissolved in water, baking soda is used to adjust the pH to 7.5-8.5, trypsin is added to carry out an enzymolysis reaction, citric acid is used to adjust the pH to 5.5-7.0, and flavor protease is added to carry out an enzymolysis reaction; the enzymolysis liquid is collected, is subjected to ultrasonic pretreatment, and is subjected to small-molecule peptide segment interception; and fibrinogen enzymolysis product freeze-dried powder is obtained through freeze-drying, and the method has the advantages that the method can effectively improve the gelatinous characteristics of myofibrillar protein, and improve the water retention and texture characteristics of steamed minced meat products.

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 discloses a method for removing bitter taste of food by using myofibrillar protein, and belongs to the technical field of food processing. The problems that in the prior art, a chemical taste masking agent is left, and the physical debitterizing efficiency is low are solved. The method comprises the following steps: firstly, extracting myofibrillar protein from meat raw materials and preparing a solution; premixing the flavonoids bitter substances and the enzymolysis whey protein peptide according to the mass ratio of 1: (3-5) to form a compound; under the conditions that the temperature is 4-15 DEG C and the pH value is 6.5-7.8, carrying out single treatment on a myofibrillar protein solution and the compound under the pressure of 50-100 MPa; and carrying out vortex oscillation incubation on the homogeneous system for 10-30 minutes at the temperature of 4-10 DEG C and the speed of 200-500 rpm. According to the method, protein-peptide-bitter substance ternary complex assembly is induced through high pressure, bitter release is synergistically inhibited through the steric hindrance effect of myofibrillar protein and the molecular embedding effect of whey protein peptide, and the method can be applied to bitter inhibition of meat processed products, plant-based food and beverages.

According to the hand-grabbed mutton production method based on electric field assisted cryogenic quick-freezing and ice glaze freshness locking, more water molecules in hand-grabbed mutton can form a nanoscale ice crystal structure through electromagnetic field assisted cryogenic quick-freezing, muscle fibers in the mutton are not torn, more myofibrillar protein is reserved, juice loss is reduced, and the meat quality is improved. According to the present invention, the meat boiling raw soup is adopted, such that the texture and the taste of the hand-grabbed mutton during eating are improved, the ice glaze layer is formed on the surface of the hand-grabbed mutton through the meat boiling raw soup, and the ice glaze layer is adopted to provide effects of freshness locking, freshness retaining, oxygen isolation, effective inhibition of the oxidation reaction of the mutton, and meat nourishing with the soup, loss and dissipation of flavor substances in the hand-grabbed mutton can be well reduced, the freshly-prepared flavor of the hand-grabbed mutton is restored to the maximum extent, the requirements of consumers for high-quality flavor are met, the problems that in existing industrial production of the hand-grabbed mutton, flavor loss is large, and texture quality is reduced are solved, and the market competitiveness of the hand-grabbed mutton is improved. According to the invention, the freshly prepared flavor and texture quality of the hand-grabbed mutton are reduced to the greatest extent in industrial production.