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Modified protocatechuic acid liposome for preservation and fresh keeping of shrimps and crabs, and preparation method and application of modified protocatechuic acid liposome

A catechin, storage and preservation technology, applied in biochemical equipment and methods, microorganism-based methods, preservation of meat/fish with acid, etc., can solve problems such as physical and chemical instability, particle size changes, core material leakage, etc. , to achieve the effect of improving chemical stability, increasing viscosity and preventing ice crystal damage

Active Publication Date: 2020-12-29
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Publication number is that the Chinese patent literature of CN110754522A discloses a kind of preparation method of citral liposome fruit and vegetable antibacterial fresh-keeping agent, by liposome encapsulation, has reduced the volatility and chemical instability of citral, but the liposome Encapsulation also has the following defects: plastids have physical and chemical instability (such as aggregation, rupture, fusion, etc.), resulting in particle size changes and core material leakage

Method used

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  • Modified protocatechuic acid liposome for preservation and fresh keeping of shrimps and crabs, and preparation method and application of modified protocatechuic acid liposome

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Bacterial cellulose was prepared by the following steps:

[0074] (i) prepare culture medium according to the following formula:

[0075] Slant medium: glucose 20g / L, peptone 5g / L, yeast powder 5g / L, disodium hydrogen phosphate 2g / L, citric acid 1g / L, agar 20g / L, calcium carbonate 0.5g / L; pH 6.2; Sterilize at 121°C and 0.1MPa for 30 minutes;

[0076] Seed medium: 20g / L sucrose, 5g / L peptone, 5g / L yeast powder, 2g / L disodium hydrogen phosphate, 1g / L citric acid; pH is 6.2; sterilize at 121℃, 0.1MPa for 30min;

[0077] The fermentation medium includes the following components: sucrose 20g / L, peptone 8g / L, yeast powder 10.55g / L, disodium hydrogen phosphate 2.7g / L, citric acid 1g / L; pH is 6.2; 121°C, 0.1MPa Sterilize for 30 minutes;

[0078] (ii) Activation: Acetobacter xylinum was inoculated on the slant medium, and after culturing in a 29° C. incubator for 54 hours, an activated strain was obtained;

[0079] (iii) Seed culture: Pick the 3-ring activated strain and ino...

Embodiment 2

[0093] Bacterial cellulose was prepared by the following steps:

[0094] (i) prepare culture medium according to the following formula:

[0095] Slant medium: glucose 20g / L, peptone 5g / L, yeast powder 5g / L, disodium hydrogen phosphate 2g / L, citric acid 1g / L, agar 20g / L, calcium carbonate 0.5g / L; pH 6.0; Sterilize at 121°C and 0.1MPa for 30 minutes;

[0096] Seed medium: sucrose 20g / L, peptone 5g / L, yeast powder 5g / L, disodium hydrogen phosphate 2g / L, citric acid 1g / L; pH is 6.0; sterilize at 121℃, 0.1MPa for 30min;

[0097] The fermentation medium includes the following components: sucrose 20g / L, peptone 8g / L, yeast powder 10.55g / L, disodium hydrogen phosphate 2.7g / L, citric acid 1g / L; pH is 6.0; 121°C, 0.1MPa Sterilize for 30 minutes;

[0098] (ii) Activation: Acetobacter xylinum was inoculated on the slant medium, and after culturing in a 28° C. incubator for 48 hours, an activated strain was obtained;

[0099] (iii) Seed culture: Pick the 3-ring activated strain and ino...

Embodiment 3

[0113] Bacterial cellulose was prepared by the following steps:

[0114] (i) prepare culture medium according to the following formula:

[0115] Slant medium: glucose 20g / L, peptone 5g / L, yeast powder 5g / L, disodium hydrogen phosphate 2g / L, citric acid 1g / L, agar 20g / L, calcium carbonate 0.5g / L; pH 6.5; Sterilize at 121°C and 0.1MPa for 30 minutes;

[0116] Seed medium: sucrose 20g / L, peptone 5g / L, yeast powder 5g / L, disodium hydrogen phosphate 2g / L, citric acid 1g / L; pH is 6.5; sterilize at 121℃, 0.1MPa for 30min;

[0117] The fermentation medium includes the following components: sucrose 20g / L, peptone 8g / L, yeast powder 10.55g / L, disodium hydrogen phosphate 2.7g / L, citric acid 1g / L; pH is 6.5; 121°C, 0.1MPa Sterilize for 30 minutes;

[0118] (ii) Activation: Acetobacter xylinum was inoculated on the slant medium, and after culturing in a 30° C. incubator for 60 hours, an activated strain was obtained;

[0119] (iii) Seed culture: Pick 2 rings of activated strains and in...

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Abstract

The invention relates to the technical field of processing and fresh-keeping of aquatic products, and discloses a modified protocatechuic acid liposome for preservation and fresh keeping of shrimps and crabs, and a preparation method and application of the modified protocatechuic acid liposome. The modified protocatechuic acid liposome comprises the following three layers of structures from insideto outside: a protocatechuic acid core part, a soybean lecithin / cholesterol / vitamin E composite layer and a citrus pectin / aminated bacterial cellulose composite layer. According to the modified protocatechuic acid lipidosome, the protocatechuic acid lipidosome is coated with the citrus pectin / aminated bacterial cellulose composite layer, so that the viscosity of the lipidosome can be improved, the lipidosome has higher stability, and the functions of slowly releasing protocatechuic acid and retaining water can be better exerted.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing and preservation, in particular to a modified protocatechuic acid liposome for shrimp and crab storage and preservation, a preparation method and application thereof. Background technique [0002] Shrimp and crab meat are tender, delicious and nutritious, and are deeply loved by people. Compared with some other aquatic products, the body contains higher protein, water content and a large amount of highly active enzymes and tyrosine, so it is easy to be corrupted and easily oxidized during fishing, transportation, processing and storage. Blackening reduces the commodity value of shrimp and crab. With the improvement of people's living standards, the requirements for its freshness are also gradually increasing. Therefore, it is of great significance to find a green, safe and efficient fresh-keeping method. [0003] At present, the commonly used fresh-keeping methods for shrimp a...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/12C12P19/04C12R1/02
CPCA23B4/09A23B4/12C12P19/04A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2300/20
Inventor 杨水兵胡亚芹余海霞
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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