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Method for maintaining liquid state of high concentration myosin at high temperature

A myosin, high-concentration technology, used in the field of high-concentration myosin maintaining liquid state at high temperature, can solve problems such as restricting development

Inactive Publication Date: 2019-04-26
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Common fish products include fish tofu, fish balls, fish sausages, etc. They all have the advantages of high protein, low fat, high nutrition, and good taste, but they also have the common characteristics of high elasticity, high hardness, and chewability, so they are more popular. It is favored by the majority of young consumers, and is not suitable for the elderly, children, patients and other people who have difficulty chewing; on the other hand, due to protein denaturation and aggregation under high temperature conditions, especially high-concentration myosin, it will Gel is formed, and the development of food needs to be sterilized at high temperature, so the development of liquid fish protein products is limited; there is no relevant research report on liquid fish protein products, so the preparation of liquid fish protein products needs to be developed , and has broad prospects

Method used

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  • Method for maintaining liquid state of high concentration myosin at high temperature
  • Method for maintaining liquid state of high concentration myosin at high temperature
  • Method for maintaining liquid state of high concentration myosin at high temperature

Examples

Experimental program
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Effect test

Embodiment 1

[0031] (1) Cleaning and peeling of fish meat: rinse the silver carp with clear water, select the back fish meat, clean and peel;

[0032] (2) Extraction of myosin: slaughter fresh silver carp, take back fish meat, peel, wash, chop into minced meat, add 10 times the volume of reagent A, homogenize at 11000r / min with a homogenizer Massage for 3-5 minutes, react at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, and add ATP to the suspension to make the final concentration 10mM, After fully dissolving, place the above mixture at 4°C for 90min, centrifuge (11000×g, 13min, 4°C), add 5 times the volume of 1mM potassium bicarbonate to the supernatant, and place it at 4°C for 20min, then Centrifuge (11000×g, 13min, 4°C), take the precipitate, add 2.5 times the volume of reagent C, react it at 4°C for 10min, then add 5 times the volume of 1mM potassium bicarbonate and magnesium chloride successively to make the mixture The...

Embodiment 2

[0040] (1) Cleaning and peeling of fish meat: rinse the silver carp with clear water, select the back fish meat, clean and peel;

[0041] (2) Extraction of myosin: slaughter fresh silver carp, take back fish meat, peel, wash, chop into minced meat, add 10 times the volume of reagent A, homogenize at 11000r / min with a homogenizer Massage for 3-5 minutes, react at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, and add ATP to the suspension to make the final concentration 10mM, After fully dissolving, place the above mixture at 4°C for 90min, centrifuge (11000×g, 13min, 4°C), add 5 times the volume of 1mM potassium bicarbonate to the supernatant, and place it at 4°C for 20min, then Centrifuge (11000×g, 13min, 4°C), take the precipitate, add 2.5 times the volume of reagent C, react it at 4°C for 10min, then add 5 times the volume of 1mM potassium bicarbonate and magnesium chloride successively to make the mixture The...

Embodiment 3

[0049] (1) Cleaning and peeling of fish meat: rinse the silver carp with clear water, select the back fish meat, clean and peel;

[0050] (2) Extraction of myosin: slaughter fresh silver carp, take back fish meat, peel, wash, chop into minced meat, add 10 times the volume of reagent A, homogenize at 11000r / min with a homogenizer Massage for 3-5 minutes, react at 4°C for 15 minutes, centrifuge (3000×g, 5min, 4°C), take the precipitate, add 5 times the volume of reagent B, and add ATP to the suspension to make the final concentration 10mM, After fully dissolving, place the above mixture at 4°C for 90min, centrifuge (11000×g, 13min, 4°C), add 5 times the volume of 1mM potassium bicarbonate to the supernatant, and place it at 4°C for 20min, then Centrifuge (11000×g, 13min, 4°C), take the precipitate, add 2.5 times the volume of reagent C, react it at 4°C for 10min, then add 5 times the volume of 1mM potassium bicarbonate and magnesium chloride successively to make the mixture The...

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Abstract

The invention relates to the technical field of quality improvement on aquatic products, in particular to a method for maintaining the liquid state of high concentration myosin at high temperature. The method comprises the following specific steps: firstly, selecting back fish flesh, cleaning and peeling; extracting to obtain a myosin solution, and determining the protein content as 10 to 20 mg / mL; adding arginine, lysine or histidine into the extracted myosin solution, wherein the final concentration is 10 to 100 mM; then carrying out two-stage heating, firstly heating at 40 DEG C for 60 minand then heating at 90 DEG C for 30 min, thus maintaining the liquid state of the high concentration myosin at high temperature. The method disclosed by the invention has the advantages of simple operation, high economic benefits and broad prospects; a foundation is laid for liquid fish protein products.

Description

technical field [0001] The invention relates to the technical field of aquatic product quality improvement, in particular to a method for maintaining high-concentration myosin in a liquid state at high temperature. Background technique [0002] Myofibrillar protein is the most important protein that makes up fish meat protein, and the content of myosin is the highest in myofibrillar protein, accounting for about 50%-60%. At present, the research on fish meat focuses on the characteristics of fish meat protein gel and the change of protein composition during the gel formation process. The chemical composition, Differences in protein composition and gel properties, study myosin denaturation aggregation, differences in gel properties and Ca 2+ and microbial transglutaminase (MTGase), in order to prepare better surimi products; [0003] Common fish products include fish tofu, fish balls, fish sausages, etc. They all have the advantages of high protein, low fat, high nutrition,...

Claims

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Application Information

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IPC IPC(8): A23J1/04A23J3/04
CPCA23J1/04A23J3/04
Inventor 高瑞昌石彤袁丽于加美郑志颖
Owner JIANGSU UNIV
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