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Method for tenderizing sea cucumbers based on biological enzymes

A bio-enzyme and sea cucumber technology is applied in food science, functions and applications of food ingredients, etc. It can solve the problems of collagen denaturation, poor tenderization effect, and poor eating taste, so as to increase the content of soluble collagen and facilitate industrial production , Improve the effect of tenderness and taste

Inactive Publication Date: 2018-09-11
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-intensity heat treatment will adversely affect the quality of sea cucumbers, because the body wall of sea cucumbers is mostly collagen, and high-temperature treatment will seriously denature collagen, resulting in hard meat and poor eating taste
The main mechanism of commonly used tenderization techniques is to moderately reduce the structural proteins and other related proteins that maintain the integrity of myofibrils in muscle tissue, and the tenderization effect is not good

Method used

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  • Method for tenderizing sea cucumbers based on biological enzymes
  • Method for tenderizing sea cucumbers based on biological enzymes
  • Method for tenderizing sea cucumbers based on biological enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Raw material pretreatment: slaughter fresh sea cucumbers in an ice-water bath, remove intestines and spouts, clean the body wall with ice-water mixture, and then divide them into blocks with a size of 1.5×1.5 cm;

[0032] (2) Collagenase tenderization: Soak the sea cucumber tissue pieces obtained in (1) in type I collagenase (purchased from Shanghai Chaorui Biotechnology Co., Ltd.) with an enzyme activity concentration of 300 U / mL, and use 0.02 mol of collagenase solution / L of pH7.4 phosphate buffer solution, the enzyme dosage of collagenase solution is 300U per gram of sea cucumber body wall tissue, the soaking temperature is 37°C, and the soaking time is selected from 0, 10, 20, 30, 40, 50, 60min .

[0033] The SDS-PAGE electrophoresis patterns of protein components of sea cucumbers tenderized by collagenase for different times are as follows: figure 1As shown, among them, the macromolecular protein is a protein with a molecular weight of 200kDa; the structural ...

Embodiment 2

[0035] (1) Raw material pretreatment: slaughter fresh sea cucumbers in an ice-water bath, remove intestines and spouts, clean the body wall with ice-water mixture, and then divide them into blocks with a size of 1.5×1.5 cm;

[0036] (2) Cathepsin tenderization: Soak the sea cucumber tissue pieces obtained in (1) in a solution of cathepsin K (purchased from Shanghai Biyuntian Biotechnology Co., Ltd.) with an enzyme activity concentration of 350 U / mL. / L of pH5.7 phosphate buffer solution, the enzyme dosage of cathepsin solution is 500U per gram of sea cucumber body wall tissue, the soaking temperature is 37°C, and the soaking time is selected from 0, 10, 20, 30, 40, 50, 60min .

[0037] After sea cucumbers were tenderized with cathepsin for 30 minutes, both macromolecular proteins and structural proteins began to degrade. Figure 5 It is the relative content change of macromolecular protein and structural protein obtained by using ImageJ image analysis software according to el...

Embodiment 3

[0039] (1) Raw material pretreatment: slaughter fresh sea cucumbers in an ice-water bath, remove intestines and spouts, clean the body wall with ice-water mixture, and then divide them into blocks with a size of 1.5×1.5 cm;

[0040] (2) Pepsin tenderization: Soak the sea cucumber tissue pieces obtained in (1) in a solution of pepsin (purchased from Shanghai Sangon Bioengineering Co., Ltd.) with an enzyme activity concentration of 250 U / mL. The pH 2 acetate buffer solution of L was prepared, the enzyme dosage of pepsin solution was 400U per gram of sea cucumber body wall tissue, the soaking temperature was 37°C, and the soaking time was selected from 0, 10, 20, 30, 40, 50, 60 minutes.

[0041] The macromolecular protein of sea cucumbers began to degrade after pepsin tenderization for 20 minutes, and the structural proteins began to decrease significantly after 30 minutes. Image 6 It is the relative content change of macromolecular protein and structural protein obtained by usi...

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Abstract

The present invention relates to a method for tenderizing sea cucumbers based on biological enzymes. The method comprises the following steps: sea cucumber body wall tissue blocks are soaked in a biological enzyme solution; the biological enzymes are selected from one or more of collagenase, cathepsin and pepsin; the enzyme activity concentration of the biological enzyme solution is 200-800 U / mL;the enzyme dosage per gram of the sea cucumber body wall tissue blocks is 200-800 U; the temperature of the biological enzyme solution is 20-60 DEG C; and the soaking time is 10-120 min. The providedmethod effectively decomposes collagen and structural proteins, and reduces the hardness of the sea cucumber tissues.

Description

technical field [0001] The invention generally relates to the technical field of sea cucumber processing, in particular to a method for tenderizing sea cucumbers based on biological enzymes. Background technique [0002] As a traditional marine treasure, sea cucumber (Stichopus japonicus) has high nutritional value and medicinal value, and has always been regarded as a good food supplement and an ideal tonic for physical fitness. With the continuous improvement of people's living standards and the enhancement of health care awareness, the medical and health functions of sea cucumbers have been more and more widely recognized and applied, and a series of recipes with sea cucumbers as the main ingredient gradually appear on people's tables. The attention to the quality of sea cucumber products is also increasing. [0003] There are five quality indicators for meat products, namely tenderness, juiciness, flavor, meat color and water retention. Among them, tenderness is the pri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00
CPCA23V2002/00A23L17/00A23L29/06A23V2200/24
Inventor 启航冯丁丁董秀芳熊欣白颖姜鹏飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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