54 results about "Myofibrilla" patented technology

The invention discloses an antioxidant peptide and a preparation method and application thereof, and aims to provide an antioxidant peptide which is derived from chicken breast myofibrillar protein and has high-efficiency antioxidant activity, and a preparation method and application thereof. The amino acid sequence of the antioxidant peptide is ITTNPYDY or IGWSPLGSL. The preparation method of theantioxidant peptide comprises the following steps of: extracting the myofibrillar protein from fresh chicken breast serving as a raw material; performing enzymolysis on the obtained myofibrillar protein by using pepsin; and performing separation, purification and synthesis to obtain the antioxidant peptide. The antioxidant peptide is a novel antioxidant peptide, and has high antioxidant activitythrough detection; under the measuring condition, the iron ion reducing capacity and the oxygen radical absorbing capacity of the antioxidant peptide are obviously higher than those of glutathione; and meanwhile, the antioxidant peptide has an obvious effect of inhibiting the oxidative damage of NIH-3T3 cells. The antioxidant peptide belongs to a natural antioxidant, is safer to eat, and can be applied to food, health-care products and medicaments with antioxidant functions.

The invention discloses an animal and plant double-protein small crisp meat base material prepared by a high-humidity extrusion process and a processing method thereof, and relates to the technical field of food processing. Main raw materials comprise myofibrillar protein extracted from edible livestock meat, soybean protein isolate, edible starch, vegetable oil, seasonings and a cross-linking auxiliary reagent. The processing method of the animal and plant double-protein base material comprises the following steps: uniformly mixing the main raw materials, and performing high-temperature, high-moisture and high-shear extrusion processing to obtain the strip-shaped extruded double-protein base material. The base material is subjected to traditional small crisp meat processing processes such as pickling, rolling, frying and the like to prepare a novel small crisp meat product. Animal and plant proteins are creatively used as raw materials, a new high-humidity extrusion technology is introduced into the production of the small crisp meat base material, the concept of meat and vegetable matching and balanced nutrition is inherited, and the purpose is to inherit and develop the traditional delicious small crisp meat. Finally, the small crisp meat product is bright in color, fine and smooth in taste, good in storage effect and suitable for industrial production of food.

The invention discloses bovine lactoferricin-human lysozyme fused protein. The bovine lactoferricin-human lysozyme fused protein is characterized by comprising porcine myofibrillar protein antioxidative peptide, bovine lactoferricin, hen egg white protein antioxidative peptide, porcine muscle myosin antioxidative peptide, flexible peptide and human lysozyme which are connected in series. Through anionic antioxidative peptide derived from fusion expression animals, the positive charge of antimicrobial peptide is neutralized, and inhibition to host bacteria by antimicrobial peptide is reduced; antioxidative peptide is beneficial to the improvement of storage stability of the antimicrobial peptide, the antibacterial activity to escherichia coli (ATCC 25922) by the fused protein is only reduced by 7.7 percent after the fused protein is laid for 20d at 4 DEG C, and the loss of activity to the escherichia coli (ATCC 25922) by the fused protein is only reduced by 15.4 after the fused proteinis laid for 30d.

The invention discloses an efficient calcium-loaded surimi product and a preparation method thereof.The efficient calcium-loaded surimi product comprises surimi, fish bones and plant polyphenols, the plant polyphenols serve as a calcium modifier, Ca-coated polypheol particles with certain reaction activity are obtained, and calcium loading can be enhanced. According to the method disclosed by the invention, fish bone calcium is wrapped in a surimi gel system on the basis of a hydrogen bond bridging effect between polyphenol phenolic hydroxyl groups and myofibrillar protein amino groups, so that effective intake of calcium is enhanced, and calcium loss in a high-temperature processing process is reduced. The polyphenol not only can be used as a calcium modifier to play a binding role of nano calcium, but also can be used as a quality modifier to further enhance the processing and storage quality of the surimi product due to rich biological activity and antioxidant activity.

The invention provides an application of a pubescent holly root phenylpropanoid compound Pubescenoside A in preparation of a medicine for preventing and treating myocardial ischemia reperfusion injury. The phenylpropanoid compound Pubescenoside A can inhibit H9c2 cell injury induced by OGD / R, the myocardial infarction area and the CK-MB level can be remarkably reduced on the animal level, the structure of myofibril is reserved, recruitment and myolysis of inflammatory cells are reduced, the phenylpropanoid compound Pubescenoside A can be combined with other medicine auxiliary materials to be prepared into medicines of different dosage forms, and the prepared medicine can be used for preventing and treating myocardial ischemia reperfusion injury.

The invention discloses a method for repairing the performance of oxidative damage protein gel based on PP-TGase. The method comprises the following steps of: firstly, extracting myofibrillar proteinto obtain myofibrillar protein paste; diluting the myofibrillar protein paste by adopting a phosphate buffer solution to obtain a myofibrillar protein diluent; adding a fat oxidation system, and carrying out an oxidation reaction; respectively adding a gel performance repairing agent into the oxidative damage myofibrillar protein gel, uniformly mixing, and reacting, wherein the gel performance repairing agent adopts one or two of a sodium pyrophosphate solution and glutamine transaminase; and putting the reacted myofibrillar protein gel into a sealed container, carrying out water bath cooking,and cooling to obtain thermally induced gel, wherein the thermally induced gel is the myofibrillar protein gel subjected to performance repairing. According to the method, the microstructure of the oxidative damage myofibrillar protein gel is more uniform and finer through sodium pyrophosphate or glutamine transaminase repairing treatment, and the gel performance of the oxidative damage pork myofibrillar protein can be effectively repaired.

The present invention provides a meat proteolysis enzymolysis device, a meat tenderization method and a computer-readable storage medium, wherein the meat proteolysis enzymolysis device comprises: a storage part for placing the meat to be tenderized; The hammer pressing part is set opposite to the inner panel for placing the meat material in the storage part, and is used for directional hammer pressing treatment on the meat material; the fruit and vegetable protease generator is connected to the storage part, and is used for grinding or pressing the fruit and vegetable products , to obtain fruit and vegetable juices containing proteolytic enzymes capable of enzymatically breaking down myofibrils and / or connective tissue in meat material. Through the technical solution of the invention, the efficiency of hammer tenderizing the meat can be improved, which is beneficial to improving the eating taste of the meat.

The invention discloses a method for improving the performance of myofibrillar protein, which comprises the following steps: extracting myofibrillar protein to obtain myofibrillar protein paste; diluting the myofibrillar protein paste by using a buffer solution to obtain a myofibrillar protein diluent; adding epsilon-polylysine into the myofibrillar protein diluent to obtain a myofibrillar protein / epsilon-polylysine composite sol system; adding a Fenton oxidation system into the myofibrillar protein / epsilon-polylysine composite sol system, and carrying out oxidation reaction to obtain composite myofibrillar protein sol; putting the compound myofibrillar protein sol into a sealed container, cooking in a water bath, and cooling to obtain thermally induced protein gel, namely myofibrillar protein of which the performance is improved; according to the invention, the loss of sulfydryl and solubility is reduced, the gel strength and water binding capacity of the thermally induced oxidation myofibrillar protein are remarkably improved, and the oxidation stability and gel forming ability of meat protein are effectively improved.

The invention discloses a method for improving the antifreezing performance of dumpling meat stuffing by ultrasonic treatment. A cryoprotectant is added into meat stuffing, the substances are mixed evenly, and the meat stuffing is treated by ultrasonic wave to accelerate penetration of the cryoprotectant. The cavitation effect of ultrasonic wave can relax the myofibril structure in the meat stuffing, and improve the water holding capacity of myofibrillar protein and the hydration of salt-soluble protein. The method provided by the invention increases the ratio of bound water in the meat stuffing, lowers the content of freezable water, significantly reduces the cooking lose rate of dumpling meat, increases the elasticity and tenderness of cooked dumpling meat stuffing, and improves the antifreezing performance of the dumpling meat stuffing.

The invention relates to a myoglobin color-improving method and device coupled with plasma activated water, physical field and electrochemical multi-source, which prepares activated water with high color-improving effect and improves the color development speed. Use discharge plasma to treat the aqueous solution to prepare plasma activated water. In order to increase the color-aiding effect of NO on the meat, high-frequency alternating electromagnetic field treatment is carried out before the color of the meat to be developed to promote the rearrangement of protein molecules in the meat. Promote the combination of myoglobin and auxochrome, and through the influence of ionic bonds and hydrogen bonds between and within the myofibrillar protein, it leads to the reduction of α helix and the increase of β sheet, thereby improving the water retention of meat products and improving Improve the retention rate of plasma-activated water in meat products, and finally achieve the purpose of enhancing the color development effect; increase the permeability of meat cell membranes, thereby improving the penetration of NO in plasma-activated water and speeding up the color development process.

The invention discloses a skipjack myofibrillar protein metal nanometer composite membrane, which has the antioxidation and the antimicrobial activity and is prepared from skipjack ground meat. The composite membrane comprises the following ingredients in parts by weight: 20 to 22 parts of myofibrillar proteins, 0.16 to 0.24 part of ZnO, 0.6 to 1.1 parts of enteromorpha antioxidants and 4 to 5.5 parts of plasticizers. The skipjack myofibrillar protein metal nanometer composite membrane has the advantages that skipjack ground meat is used as major raw materials, and a new path is opened up for the high-valued utilization of skipjack processing leftovers; the prepared myofibrillar protein-ZnO nanometer composite membrane has the obvious characteristics of antioxidation, bacteriostasis and the like.

The invention discloses a glycosylation method for improving PSE chicken breast myofibrillar protein gel quality. The method includes the steps: (1) raw material treatment; (2) myofibrillar protein extraction; (3) glycosylation treatment; (4) sugar removing treatment; (5) gel preparation to obtain protein gel. PSE chicken breast is treated by the non-enzymatic wet glycosylation method, treatment conditions are mild, uniform and harmless, PSE chicken breast myofibrillar proteins can be modified in a covalent binding mode according to a glycosylation technology, the structures and processing characteristics of the proteins are changed, and the gel quality and economic benefits are improved by improving the water-retaining property and the gel hardness of the chicken breast myofibrillar protein gel.

The invention relates to an efficient extraction method of loach myofibrillar protein, and belongs to the technical field of aquatic product processing. The method comprises the following steps: taking meat from fresh and alive loaches, and washing the meat with tap water for at least three times; adding a cold phosphate buffer solution with low ionic strength into the loach meat, performing homogenizing at a high speed, performing treating under a high-pressure microjet technology, centrifuging a feed liquid, taking precipitate, and repeating the above steps for at least three times; and adding a cold phosphate buffer solution with high ionic strength into the precipitate, performing homogenizing at a high speed, performing treating under the high-pressure microjet technology, extractingand concentrating a feed liquid by using a circulating ultrafiltration membrane system, finally performing centrifuging, and taking a supernatant to obtain a myofibrillar protein solution. The methodis short in extraction time and high in extraction efficiency and yield, and the obtained protein is high in purity and good in stability.