5 results about "Protein oxidation" patented technology

This invention discloses a method for improving the quality stability of frozen oysters and a frozen oyster meat product, relating to the field of aquatic product processing technology. The method for improving the quality stability of frozen oysters provided by this invention employs ultrasonic treatment combined with citric acid solution soaking. It utilizes the cavitation effect, microjets, and mechanical vibration generated when ultrasound propagates in a liquid medium to effectively disrupt the mass transfer resistance on the surface of oyster tissue, significantly promoting the penetration and uniform distribution of citric acid within the muscle tissue. This solves the problems of low penetration efficiency of active ingredients and insufficient internal tissue protection in traditional citric acid soaking treatments, achieving effective inhibition of lipid and protein oxidation. This invention features a simple process, high safety, requires no complex equipment, and is suitable for large-scale application in the aquatic product processing industry.

The application belongs to the technical field of food processing, and particularly relates to a fat-reducing emulsified intestine containing natural plant extract okra powder and a preparation method thereof. The fat-reducing emulsified intestine contains 0.25-1% of the okra powder in terms of the total mass of raw materials; the raw materials of the fat-reducing emulsified intestine include 53% of pig hind leg meat, 1% of salt, 0.4% of composite phosphate, 22.8% of pig back fat and 22.8% of ice water in terms of mass fraction. Experimental results show that the cooking loss of the fat-reducing emulsified intestine with the added okra powder is significantly reduced, the ability of bound water is enhanced, the hardness of the emulsified intestine is improved, fat oxidation and protein oxidation can be effectively reduced, and the total number of colonies is lower.

The application discloses a kind of recombination collagen liquid quantitative filling device, including base, perfusion pipe and first protection component;First protection component includes mounting bracket, multiple sliders and multiple elastic expansion pieces, multiple elastic expansion pieces cooperate to drive multiple sliders to be spliced to form the cylinder with both ends open, the inner wall of the top end opening of cylinder defines a tapered surface, the two end openings of cylinder are communicated by central passage, the inner wall of cylinder is provided with exhaust hole group, cylinder is discharged to perfusion pipe, bottle body and the bottle mouth of bottle body through exhaust hole group and central passage.Gas is discharged through the setting of the exhaust hole group and the central passage, which realizes the closed loop oxygen isolation of the whole process of perfusion. Through the whole process of nitrogen gas covering, such as pre-charging nitrogen before filling, continuous pressure maintaining during filling, and final gas supplementing after filling, the problem of protein oxidation inactivation is solved. Combined with the sterile air curtain at the bottle mouth, the risk of recombinant collagen contacting with air during the whole filling cycle is eliminated.

This invention discloses a perilla compound water-retaining agent and its application in deodorizing and retaining water in aquatic products, belonging to the field of food processing technology. The water-retaining agent uses perilla extract as its core component, combined with compound cyclodextrin and 3,4-dimethoxy-3,5,7-trihydroxyflavone. The compound cyclodextrin is prepared from citrate monoglyceride compound cyclodextrin. Through single-factor experiments combined with electronic nose-assisted analysis, the optimal application process was determined using the fishy smell value and color difference value of marine fish as optimization indicators. When applied to marine fish processing, the phenolic substances in the perilla extract can inhibit lipid and protein oxidation, the compound cyclodextrin can specifically encapsulate fishy smell substances, and 3,4-dimethoxy-3,5,7-trihydroxyflavone jointly enhances water retention performance, achieving effective deodorization, significantly reducing the content of trimethylamine and nonenal, improving color stability, and optimizing processing quality. It is suitable for various aquatic product processing scenarios.

This application relates to the field of biotechnology and discloses a purification process for the OAS1-Cas12aREC fusion protein, specifically including its encoding gene, expression vector, and purification process. This application achieves optimal matching between the encoding gene of the OAS1-Cas12aREC fusion protein and the E. coli translation system by targeted optimization, eliminating translational bottlenecks and unfavorable elements, thereby increasing the yield and purity of the OAS1-Cas12aREC fusion protein. Furthermore, it optimizes the reagents used in the protein purification process to further promote the yield and purity of the OAS1-Cas12aREC fusion protein, while also preventing protein oxidation and stabilizing the protein structure, making it less prone to denaturation.