38 results about "Protein oxidation" patented technology

The invention discloses a probiotic double-layer coating film applied to aquatic products and a preparation method of the probiotic double-layer coating film, and relates to the field of aquatic product processing and preservation. The method comprises the following specific steps: preparing a film coating solution A and a film coating solution B, soaking an aquatic product in the film coating solution A containing lactobacillus rhamnosus and lactobacillus plantarum for primary film coating, drying, and soaking the aquatic product in the film coating solution B containing zein for secondary film coating. Wherein the coating solution A is prepared by mixing a lactobacillus rhamnosus culture solution and a lactobacillus plantarum culture solution, dissolving sodium alginate in a pre-fermented mixed culture solution, uniformly stirring, adding sterile glycerol, and fully and uniformly mixing; the film coating solution B is prepared by dissolving zein in ethanol, stirring at 50-60 DEG C for 1-2 hours, then adding sterile glycerol, fully and uniformly mixing, and cooling to room temperature. The aquatic products are treated by adopting a probiotic double-layer coating film, so that the aquatic products have a fresh-keeping effect and a probiotic effect, water loss of the aquatic products can be delayed, flavor substances in the aquatic products can be prevented from volatilizing, microorganism growth and protein oxidation in the storage period can be inhibited, and odor and taste deterioration in the storage process of the aquatic products can be delayed; the storage quality of aquatic products is effectively improved and the shelf life is prolonged.

The invention relates to a processing method of high-quality frozen chafing dish beef slices, in particular to a processing method of the high-quality frozen chafing dish beef slices, which comprises the following steps: by taking beef cattle acid-discharge-free cut meat as a raw material, firstly decocting a fishy smell removing liquid by adopting black tea powder and the like, blanching to remove fishy smell, rinsing, then carrying out ice-water bath rapid pre-cooling, fluidized bed liquid nitrogen freezing and the like, and finally preparing the high-quality frozen chafing dish beef slices. The high-quality frozen beef slice overcomes the quality defects of fat and protein oxidation, juice loss and the like of the traditional frozen beef slice, and can be used for hot food consumption at any time on a hot pot dining table according to the consumption demand of catering hot pot.

The invention discloses a multi-enzyme compound noodle stretching agent and application thereof, and belongs to the technical field of food additives. The multi-enzyme compound noodle stretching agent is prepared from the following components in parts by mass: 1 to 10 parts of papain, 1 to 10 parts of trypsin, 1 to 10 parts of glucose oxidase, 1 to 10 parts of lipase and 10 to 30 parts of tea polyphenol. Through the synergistic effect of multienzyme compounding and tea polyphenol, the dough structure and the noodle processing performance are improved, the protein depolymerization and crosslinking degree and the protein oxidation degree of the dough can be regulated and controlled at the same time, the dough strength and ductility are considered, the cooking loss is reduced, meanwhile, the green and natural characteristics are kept, no chemical modifier is added, and the production cost is reduced. And the limitation of the existing single enzyme or chemical modifier is overcome, so that the method has a relatively good application prospect in the technical field of food additives.

The invention relates to the technical field of protein redox, and particularly discloses a protein cysteine residue redox modification prediction method based on a MusteDeep framework, and the method comprises the following steps: data preprocessing, convolutional neural network construction, attention mechanism introduction, Bootstrap method introduction, model result output and the like. The extended model is used for predicting the redox reaction of the cysteine residue in the protein, the accuracy of the extended model in predicting the redox reaction of the cysteine residue is remarkably improved, the redox reaction can be learned and predicted from original protein sequence data, predefined feature engineering is not needed, and the accuracy of the extended model in predicting the redox reaction of the cysteine residue is greatly improved. Manual intervention and subjective judgment are greatly reduced, and the objectivity and efficiency of prediction are improved.

The invention discloses a soybean meal quality evaluation method based on protein oxidation, which comprises the following steps: sampling a soybean meal sample, determining the protein carbonyl content of the soybean meal by adopting a 2, 4-dinitrophenylhydrazine (DNPH) method and / or determining the protein carbonyl content of the soybean meal by adopting 5, 4-dinitrophenylhydrazine (DNPH) method. According to the method, the content of free sulfydryl in the soybean meal protein is measured by a 5, 5 '-dithio-2-nitrobenzoic acid (DTNB) method, the oxidation degree of the soybean meal protein is evaluated, the quality of the soybean meal is graded and evaluated, and the evaluation result can be verified by adopting the in-vitro digestibility of the protein. The evaluation method disclosed by the invention is simple and convenient to operate and high in result repeatability, can effectively evaluate the quality of the soybean meal, and can be applied to quality control, storage management and feed formula optimization of the soybean meal.

The invention discloses an application of eugenol as a protein antioxidant, and particularly relates to an application of reducing the content of dityrosine in a food processing process. According to the invention, the antioxidation effect of protein is realized for the first time based on the free radical scavenging capability of phenolic substances and the combination technology of the phenolic substances and protein molecules. The generation amount of dityrosine is used as an evaluation index of protein oxidation, and it is proved that eugenol can effectively reduce generation of dityrosine. Eugenol can be developed into a preparation for reducing protein oxidation in the food processing process, and has important application value and wide market prospect.

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 invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The invention relates to the technical field of bovine embryo culture media, in particular to a polypeptide-mitochondrial targeting-antioxidant synergistic bovine embryo culture medium and a preparation method thereof.The polypeptide-mitochondrial targeting-antioxidant synergistic bovine embryo culture medium comprises the following components: 200-300 [mu] g / mL of SS-31, 0.1-0.3 mg / mL of superoxide dismutase, 0.5-1.0 mg / mL of heat shock protein mimetic peptide, 20-50 mg / mL of amino acid complex and a basic culture medium, and an efficient mitochondrial protection system is established. The targeting effect of SS-31 and the cooperation of an antioxidant network enable the mitochondrial membrane potential to be maintained at the optimal level, and the ATP yield is increased by nearly 100% and is far superior to that in the prior art. And multi-level defense of oxidative stress is realized. Experimental data show that the ROS level in the culture system is reduced by 45% compared with that of a control group, and lipid peroxidation and protein oxidative damage are remarkably relieved. The protection effect derives from the synergistic effect of multiple antioxidant components.

The invention discloses a photodynamic composite film with double antibacterial activities as well as preparation and application thereof, and belongs to the technical field of food packaging materials. The photodynamic composite film integrates the advantages of a photodynamic therapy and an antibacterial agent, natural photosensitizer nanoparticles and epsilon-polylysine (PL) are used as a core and a front, and efficient antibacterial performance is achieved; the photodynamic inactivated nanoparticles prepared by reacting berberine with 3, 4, 5-TCA can generate active oxygen under illumination to kill microorganisms; and the dialdehyde nanocellulose enhances the mechanical and chemical stability of the film. The composite film not only has aggregation-induced emission characteristics and dual antibacterial activity, but also shows excellent ultraviolet shielding, high transparency, hydrophobicity and mechanical strength; in the field of food preservation, the film can effectively inhibit microbial growth, protein oxidation, lipid oxidation and pH value change of a pork sample, prolongs the shelf life, achieves the green and efficient antibacterial target, and is wide in application prospect.

A method for assessing the oxidation states of a protein in a sample, the method comprising the steps of contacting the sample with a first label adapted to selectively bind to at least one reduced cysteine group of the protein therein to form a first labelled sample; forming a sub-sample of the first labelled sample; treating the sub-sample to selectively reduce at least one reversibly oxidised cysteine group of the protein therein to form a treated sub-sample; contacting the treated sub-sample with a second label adapted to selectively bind to a reduced cysteine group of the protein to form a second labelled sample; and assessing the first and second labelled samples for a plurality of oxidation states of the protein.

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 invention discloses a puffed cow leather preservative and a preparation method thereof, and relates to the technical field of food preservation. The preparation method comprises the following steps: firstly, pre-embedding thymol by using beta-cyclodextrin to form a thymol / cyclodextrin inclusion compound; the preparation method comprises the following steps: preparing a thymol / cyclodextrin inclusion compound, embedding the thymol / cyclodextrin inclusion compound and collagen peptide by using phospholipid-cholesterol lipidosome to obtain lipidosome loaded with thymol and collagen peptide, and embedding the lipidosome loaded with thymol and collagen peptide by using chitosan to obtain the puffed cattle hide preservative. Efficient embedding and slow release of double active substances are achieved through a three-stage embedding structure, lipid / protein oxidation, bad flavor generation and form damage in the puffed cow leather storage process can be remarkably inhibited, and the fresh-keeping effect, product palatability and economical efficiency are considered; the method solves the problems of incomplete oxidation inhibition and high cost of the existing puffed cow leather fresh-keeping technology, and is suitable for industrial fresh-keeping application of puffed cow leather.

The invention discloses an efficient antibacterial and antioxidant composite hydrogel film as well as a preparation method and application thereof. The efficient antibacterial and antioxidant composite hydrogel film comprises a film-forming substrate with polyvinyl alcohol and chitosan as main components and a ZIP-8 composite material which is dispersed in the film-forming substrate and is loaded with curcumin. The composite hydrogel film provided by the invention has excellent and synergistic antibacterial and antioxidant dual effects, and can effectively inhibit microbial growth and lipid / protein oxidation; the fresh-keeping agent is suitable for fresh keeping of high-fat and easily-oxidized pork, can prolong the shelf life compared with a common PE film, can better maintain the color and texture of the pork, and reduces juice loss; zIF-8 is used for packaging curcumin to realize pH-dependent controlled release and prolong the active action time, and the film also has a pH-responsive color change effect and can be used for real-time visual monitoring of food freshness.

The invention provides a brasenia schreberi polysaccharide multifunctional composite fresh-keeping solution as well as a preparation method and application thereof, and belongs to the technical field of fresh-keeping materials, the composite fresh-keeping solution comprises the following components in percentage by mass: 1.5%-3.5% of brasenia schreberi polysaccharide, 0.5%-1.5% of chitosan, 0.4%-1% of eugenol, 0.5%-1% of a plasticizer and the balance of water. The brasenia schreberi polysaccharide is used as a core functional factor, the eugenol natural active component and the chitosan are used as a film-forming carrier, a novel composite fresh-keeping system is constructed through synergistic interaction, the fresh-keeping effect is remarkably improved, the limitation that a traditional fresh-keeping solution is designed for a single category is broken through, fruit and vegetable-meat universality is achieved, and in the fruit and vegetable fresh-keeping process, the fresh-keeping effect is good. Fruit respiration and water evaporation can be inhibited, maturity and senescence are delayed, and color, taste and nutrition are kept; in meat preservation, oxidation of lipid and protein can be inhibited. The prepared fresh-keeping liquid adopts natural active ingredients, and is greener and safer.

The invention discloses an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage and application of the anti-freezing and anti-oxidation compound agent, and belongs to the technical field of aquatic product processing. The invention relates to an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage. The anti-freezing and anti-oxidation compound agent comprises the following components in percentage by mass; the components comprise 30-40% of arabinogalactan, 0.005-0.01% of tea polyphenol and the balance of water; when in use, the arabinogalactan is dissolved in water, and the tea polyphenol is added after high-speed shearing treatment. The compound agent can reduce freezing denaturation caused by ice crystal formation and protein aggregation in the freezing storage period of rinsed surimi, reduce surimi quality deterioration caused by fat and protein oxidation, and effectively prolong the shelf life of the surimi.

The invention discloses a preparation method of a composite plant extract slow-release preservative for targeted inhibition of putrefying bacteria of aquatic products, which comprises the following steps: selecting plant extract, tea polyphenol, vitamin E and water-soluble chitosan, compounding, adding sodium hyaluronate, homogenizing, finally adjusting the pH value, adding a stabilizer to form a preservative solution, and freeze-drying to obtain the preservative. Plant extracts of origanum vulgare, clove and the like can damage a microbial film structure and a metabolic function in a targeted manner and cover gram positive / negative bacteria and fungi; the tea polyphenol and the vitamin E scavenge free radicals and inhibit the activity of lipoxygenase through redox cycle, and block the oxidation chain reaction of lipid and protein; the water-soluble chitosan and the plant polyphenol can form a pH-responsive slow-release film, so that the invasion of oxygen and microorganisms is physically blocked, and active ingredients are intelligently released in a putrefying microenvironment (the pH is reduced), so that'on-demand bacteriostasis' is realized; the preservative disclosed by the invention can effectively protect the color, luster and texture quality of aquatic products through multi-mechanism synergistic antibiosis.

Compositions and methods for treating oxidative stress, and conditions where oxidative stress contributes to conditions such as diabetes, in a subject by administering an effective amount of cobinamide. Oxidative stress can be caused by, for example, increased levels of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in the patient. Compositions and methods for treating oxidative stress that contributes to diabetes-associated conditions such as cardiac fibrosis, and to aortic aneurysm, lipid or protein oxidation, or DNA damage, in a subject by administering an effective amount of cobinamide.

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 belongs to the field of biological pharmacy, and particularly relates to a method for detecting protein oxidation through compound mode volume exclusion chromatography. The method comprises the following steps: properly diluting a protein solution, injecting the diluted protein solution into a high performance liquid chromatography, and separating the oxidized variant from other components according to different retention times of a sample in a composite mode chromatographic column, so as to calculate the proportion of the oxidized variant. The method has the characteristics of simplicity and high efficiency, and can provide powerful support for research and production in the field of biological pharmacy.

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.

The invention belongs to the technical field of food processing, and relates to a method for improving the hydrolysis degree of oxidized protein. According to the method, chlorogenic acid with different concentrations is used for carrying out digestion intervention on the gold pomfret myofibrillar protein oxidized by malonaldehyde, and when the concentration of the chlorogenic acid is 5-200 [mu] mol / L, the hydrolysis degree and digestibility of the gold pomfret myofibrillar protein are both improved. In addition, the chlorogenic acid can also improve the oxidation resistance of myofibrillar protein digestion products, such as ABTS < + > free radical scavenging capacity, DPPH free radical scavenging capacity and total reducing capacity. The method solves the problems of digestibility reduction and nutritional ingredient loss caused by protein oxidation in the storage and processing process of aquatic products, and provides a new way for improving the nutritional value of the aquatic products.

The invention discloses moderate protein oxidized linoleic acid-rich bean-based nutrition powder as well as a preparation method and application thereof, and belongs to the technical field of bean product processing. According to the method, soybean milk and linoleic acid are mixed and then moderately heated, and a cold plasma technology is combined to moderately oxidize soybean flour and improve the solubility and the oxidation resistance during digestion, so that the functional characteristics and the nutritional value of the soybean-based nutritional powder are effectively improved.

The invention discloses a high-efficiency and low-energy-consumption liquid milk sterilization method, and belongs to the technical field of dairy product processing. The high-efficiency and low-energy-consumption liquid milk sterilization method comprises the following steps: carrying out heat treatment sterilization on raw milk to be sterilized at 60-70 DEG C for 13-18 seconds, and rapidly cooling to 4-10 DEG C; then enabling the raw milk to pass through a 1-5m streaming type ultraviolet sterilization device at the flow speed of 5.5-6.5 L / h to obtain sterilized raw milk. According to the method disclosed by the invention, the heat treatment strength of sterilization of the raw milk is reduced by combining a proper amount of ultraviolet radiation, so that the aim of reducing the energy consumption of sterilization of the milk is fulfilled while the sterilization effect of the raw milk is ensured, active ingredients in the milk are reserved and obvious protein oxidation is avoided.

The invention discloses an application of annexin A1 in improvement of post-slaughter meat quality, and the annexin A1 can effectively improve meat tenderness, enhance water retention, improve moisture distribution, reduce free fatty acid content, enhance cell membrane integrity, inhibit protein oxidation, improve rheological properties and improve fluorescence intensity. The overall quality of meat is improved; the invention deeply studies the influence of annexin A1 on rheological properties, water retention, tenderness and related chemical properties of myofibrillar protein, thereby developing the new application of annexin A1, providing a new idea and method for the improvement of meat processing technology, and having broad market application prospects.

The invention discloses a florists chrysanthemum extract-containing composite coating solution as well as a preparation method and application thereof, and relates to the technical field of composite materials. The invention discloses a composite film coating solution containing a florists chrysanthemum extract. The composite film coating solution is prepared by mixing the following components in percentage by weight: 2% of acetylated distarch adipate, 1.3% of chitosan, 1.25% of the florists chrysanthemum extract and glycerol. The preparation method disclosed by the invention is simple, excellent antioxidant activity and good antibacterial activity are achieved, and the prepared composite coating ADA / CS / GE shows good performance of inhibiting the number and growth speed of bacterial colonies and coliforms in a sample, inhibiting oxidation of lipid and protein, maintaining the pH level of the sample and reducing water evaporation of the sample; ultraviolet rays can be blocked, so that a sample can maintain better elasticity, chewiness and resilience. The raw materials of the composite coating disclosed by the invention are safe, non-toxic, green and edible, and do not affect the flavor of food.

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.

The application discloses a soybean-based nutrition powder rich in linoleic acid with moderate protein oxidation and a preparation method and application thereof, and belongs to the technical field of soybean product processing. The method is that after soybean milk and linoleic acid are mixed, moderate heating is carried out, and a cold plasma technology is combined to moderately oxidize soybean powder, improve the solubility and the antioxidation during digestion, and effectively improve the functional properties and the nutritional value of the soybean-based nutrition powder.

The invention belongs to the technical field of food preservation, and relates to a beef preservation method based on combination of composite essential oil nanoemulsion and an alternating magnetic field, which comprises the following steps: putting beef treated by the composite essential oil nanoemulsion into a refrigeration device with the alternating magnetic field for refrigeration; the composite essential oil nanoemulsion is prepared from the following raw materials: perilla essential oil, amomum tsao-ko essential oil, zanthoxylum armatum essential oil, a chitosan acetic acid solution, Tween 80, water and absolute ethyl alcohol. The beef is preserved by combining the compound essential oil nano emulsion treatment and the alternating magnetic field refrigeration treatment, so that the increase of the pH value, volatile basic nitrogen and the total number of bacterial colonies in the storage process of the chilled beef is effectively inhibited, the oxidation of fat and protein is inhibited, and the water-retaining property, the texture property and the sensory quality of the product are effectively maintained; the physicochemical and oxidation quality of the chilled beef in the refrigeration period is improved, the growth of microorganisms is effectively inhibited, and the shelf life of the product is prolonged by 5-6 days.

The invention provides novel dipping type refrigerating fluid as well as a preparation method and application thereof, and belongs to the technical field of frozen storage and preservation of aquatic products. The novel dipping type refrigerating fluid is prepared from the following raw materials in percentage by weight: 23 to 27 percent of ethanol, 8 to 12 percent of betaine, 9 to 11 percent of propylene glycol and 3 to 5 percent of sodium chloride. The ratio of the absolute value of the freezing point to the viscosity of the obtained novel dipping type freezing fluid is at a high level, which shows that the freezing fluid is very stable in freezing effect, has a good freezing effect, is short in freezing time, keeps various physical and chemical indexes well, and can well inhibit protein oxidation and cathepsin activity of the Chinese penis shrimps through low-temperature cryopreservation; the obtained novel dipping type refrigerating fluid is free of residues, small in volatility and free of obvious corrosion effect on equipment.