Application of vitamin E in inactivating bromelin at normal temperature

A bromelain and vitamin technology, applied in the directions of biochemical equipment and methods, application, inactivation of enzymes by chemical treatment, etc., can solve the problems of human health damage, vitamin deficiency, insufficiency, etc., to expand the scope of application and prevent tenderness. The effect of excessive chemical, non-toxic and high safety

Inactive Publication Date: 2014-03-26
NANNING GERUIANTE CHEM NOVEL MATERIAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] ③ Most of the vitamins cannot be synthesized by the body or the amount of synthesis is insufficient to meet the needs of the body and must be obtained through food;
[0010] ④ The human body has very little requirement for vitamins, and the daily requirement is often calculated in milligrams (mg) or micrograms (μg), but once it is deficient, it will cause corresponding vitamin deficiency and cause damage to human health;
However, vitamin E is easily oxidized in the air, and the color becomes darker.

Method used

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  • Application of vitamin E in inactivating bromelin at normal temperature
  • Application of vitamin E in inactivating bromelin at normal temperature
  • Application of vitamin E in inactivating bromelin at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The method for deactivating bromelain by vitamin E at normal temperature includes the following steps:

[0037] (1) Preparation of bromelain solution: take 1g of bromelain (food grade, specific activity unit: 500,000 U / g) and dilute it by 1000 times, that is, firstly dissolve it to 100ml, and then take 5ml of the above enzyme solution and dissolve it to 50ml;

[0038] (2) Adding vitamin E: Add different concentrations (see the attached picture) vitamin E to the above enzyme solution respectively, the unit of passivating agent concentration is mg (vitamin E) / mL (enzyme solution), and each milliliter of enzyme solution contains 0.02mg Bromelain;

[0039] It can be seen from the attached figure that the passivation effect of bromelain solution with a concentration of 0.02mg / mL shows that when the concentration of vitamin E is 0.00001-0.00003mg vitamin E / mL (enzyme solution), the enzyme activity can be reduced to 5% of the original enzyme activity. the following.

Embodiment 2

[0041] Vitamin E inactivates bromelain in meat products at room temperature, including the following steps:

[0042] (1) Raw meat processing: Select fresh lean pork as raw material, remove surface fat, tendons and dirt, chop and mix into minced meat;

[0043] (2) Tenderization treatment of bromelain: According to the concentration of 0.2 mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2 mL of distilled water to make an enzyme solution , evenly sprinkled into the minced meat, stirred to make the enzyme liquid evenly penetrated and diffused, and then reacted at 5°C for 1 h to make the enzyme react with the minced meat;

[0044] (3) Vitamin E passivation: Weigh vitamin E at a concentration of 0.00001g (vitamin E) / 100g (meat), add it directly to the tenderized minced meat, and mix it with the minced meat evenly.

[0045]

[0046]

[0047] Table 1 Changes of amino nitrogen in the two groups of samples Note: -: represen...

Embodiment 3

[0050] Vitamin E inactivates bromelain in meat products at room temperature, including the following steps:

[0051] (1) Raw meat processing: Select cold-processed lean pork as raw material, remove surface fat, tendons and dirt, chop and mix into minced meat;

[0052] (2) Tenderization treatment of bromelain: According to the concentration of 0.5 mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2 mL of distilled water to make an enzyme solution , evenly sprinkled into the minced meat, stirred to make the enzyme liquid evenly penetrated and diffused, and then reacted at 5°C for 1 h to make the enzyme react with the minced meat;

[0053] (3) Vitamin E passivation: Weigh vitamin E at a concentration of 0.00002g (vitamin E) / 100g (meat), add it to the tenderized minced meat, and mix it with the minced meat evenly.

[0054] Taking the vitamin E not added as a control, the changes of amino nitrogen in the two samples after en...

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PUM

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Abstract

The invention discloses application of vitamin E in inactivating bromelin at normal temperature. The method comprises the following steps: preparation of bromelin solution, namely diluting 1g of bromelin (food level, the specific activity unit is 0.5 million U / g) by 1000 times, i.e. diluting to 100ml, taking 5ml of the bromelin solution, and diluting to 50ml; and addition of vitamin E: respectively adding 0.00001-0.00003mg (vitamin E) / mL (bromelin solution) into the bromelin solution, wherein every milliliter of bromelin solution contains 0.02mg of bromelin. The method has the advantages of favorable inactivating effect and high safety, and can ensure meat to have proper tenderness when being used in meat.

Description

[0001] technical field [0002] The invention relates to the application of vitamin E in passivating bromelain at normal temperature. Background technique [0003] At present, proteases have been widely used in meat tenderization, and the common ones are papain, bromelain, ficin and so on. Meat can become tender, juicy and taste better through moderate degradation by proteases. In addition, proteases can promote protein degradation, accelerating the ripening and flavor development of meat products. Therefore, some researchers use enzyme preparations in fermented sausages to promote the rapid ripening of fermented sausages. It has been reported that lipase and protease were added to fermented sausage at the same time, and the content of some free amino acids and free fatty acids was found to increase. Adding protease to fermented sausage can promote the proteolysis of dry fermented sausage to improve sensory properties without softening the product, and more importantl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/99C12N9/50A23L1/314A23L1/302A23L13/40A23L33/15
CPCC12N9/99A23L13/48C12N9/6472C12Y304/22004
Inventor 蓝平黄江冲卢彦越李媚吴如春何日梅王克之
Owner NANNING GERUIANTE CHEM NOVEL MATERIAL TECH
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