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56 results about "Myofibrilla" patented technology
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Bovine lactoferricin-human lysozyme fused protein, gene and application thereof
ActiveCN108794635AHas antibacterial activityHigh antibacterial activityTransferrinsAntibody mimetics/scaffoldsEscherichia coliFhit gene
The invention discloses bovine lactoferricin-human lysozyme fused protein. The bovine lactoferricin-human lysozyme fused protein is characterized by comprising porcine myofibrillar protein antioxidative peptide, bovine lactoferricin, hen egg white protein antioxidative peptide, porcine muscle myosin antioxidative peptide, flexible peptide and human lysozyme which are connected in series. Through anionic antioxidative peptide derived from fusion expression animals, the positive charge of antimicrobial peptide is neutralized, and inhibition to host bacteria by antimicrobial peptide is reduced; antioxidative peptide is beneficial to the improvement of storage stability of the antimicrobial peptide, the antibacterial activity to escherichia coli (ATCC 25922) by the fused protein is only reduced by 7.7 percent after the fused protein is laid for 20d at 4 DEG C, and the loss of activity to the escherichia coli (ATCC 25922) by the fused protein is only reduced by 15.4 after the fused proteinis laid for 30d.
Owner:ZHEJIANG UNIV OF TECH
Method for improving water-retaining property of myofibrillar protein gel of frozen fish
ActiveCN103609835AImprove water retentionImprove securityProtein composition from fishProteins working-up by texturisingMyofibrillaFishery
The invention discloses a method for improving a water-retaining property of myofibrillar protein gel of frozen fish. Gel water-retaining mixed peptides are prepared by adopting a high-safety controllable proteolysis method. According to the hydrophilic peptides, the water-retaining property of the myofibrillar protein thermal induction gel of the frozen fish can be effectively improved, the taste of a product is improved, the nutritive property and the efficiency of the myofibrillar protein gel of the fish can be improved, and a technical basis is provided for the development of the functional fish protein gel.
Owner:ZHEJIANG OCEAN UNIV
Substituted urea derivatives for treating cardiac diseases
Certain substituted urea derivatives selectively modulate the cardiac sarcomere, for example by potentiating cardiac myosin, and are useful in the treatment of systolic heart failure including congestive heart failure.
Owner:CYTOKINETICS INC
Myofibrillar protein-chitosan nanometer microsphere composite membrane
The invention discloses a myofibrillar protein-chitosan nanometer microsphere composite membrane prepared by ground tuna meat. The myofibrillar protein-chitosan nanometer microsphere composite membrane comprises the following raw materials in parts by weight: 20 to 22 parts of myofibrillar protein, 8 to 12 parts of gelatin plasticizer, 20 to 22 parts of chitosan microspheres, and 0.4 to 0.5 parts of anti-oxidizing agent. The technical technology comprises the following steps of preparation of the myofibrillar protein of the ground tuna meat, preparation of the gelatin plasticizer of the tuna bone, preparation of the chitosan nanometer microspheres, and the like. The myofibrillar protein-chitosan nanometer microsphere composite membrane has the advantages that the ground tuna meat is used as the main raw material, so a new path is developed for the high-value utilization of tuna processing leftovers; the prepared myofibrillar protein-chitosan nanometer microsphere composite membrane has the obvious characteristics of anti-oxidizing and bacteria-inhibiting effects and the like.
Owner:ZHEJIANG OCEAN UNIV
Antioxidant peptide and preparation method and application thereof
ActiveCN111647072AImproves antioxidant activityRealize high-value utilizationConnective tissue peptidesAntinoxious agentsMyofibrillaOxygen radical absorbance capacity
The invention discloses an antioxidant peptide and a preparation method and application thereof, and aims to provide an antioxidant peptide which is derived from chicken breast myofibrillar protein and has high-efficiency antioxidant activity, and a preparation method and application thereof. The amino acid sequence of the antioxidant peptide is ITTNPYDY or IGWSPLGSL. The preparation method of theantioxidant peptide comprises the following steps of: extracting the myofibrillar protein from fresh chicken breast serving as a raw material; performing enzymolysis on the obtained myofibrillar protein by using pepsin; and performing separation, purification and synthesis to obtain the antioxidant peptide. The antioxidant peptide is a novel antioxidant peptide, and has high antioxidant activitythrough detection; under the measuring condition, the iron ion reducing capacity and the oxygen radical absorbing capacity of the antioxidant peptide are obviously higher than those of glutathione; and meanwhile, the antioxidant peptide has an obvious effect of inhibiting the oxidative damage of NIH-3T3 cells. The antioxidant peptide belongs to a natural antioxidant, is safer to eat, and can be applied to food, health-care products and medicaments with antioxidant functions.
Owner:TIANJIN UNIV OF COMMERCE
Animal and plant double-protein small crisp meat base material prepared by high-humidity extrusion process and processing method thereof
InactiveCN113412873ACrispy tasteNo chewing burdenProteins working-up by texturisingVegetable proteins working-upBiotechnologyVegetable oil
The invention discloses an animal and plant double-protein small crisp meat base material prepared by a high-humidity extrusion process and a processing method thereof, and relates to the technical field of food processing. Main raw materials comprise myofibrillar protein extracted from edible livestock meat, soybean protein isolate, edible starch, vegetable oil, seasonings and a cross-linking auxiliary reagent. The processing method of the animal and plant double-protein base material comprises the following steps: uniformly mixing the main raw materials, and performing high-temperature, high-moisture and high-shear extrusion processing to obtain the strip-shaped extruded double-protein base material. The base material is subjected to traditional small crisp meat processing processes such as pickling, rolling, frying and the like to prepare a novel small crisp meat product. Animal and plant proteins are creatively used as raw materials, a new high-humidity extrusion technology is introduced into the production of the small crisp meat base material, the concept of meat and vegetable matching and balanced nutrition is inherited, and the purpose is to inherit and develop the traditional delicious small crisp meat. Finally, the small crisp meat product is bright in color, fine and smooth in taste, good in storage effect and suitable for industrial production of food.
Owner:JIANGNAN UNIV
Method for evaluating ripening degree of sturgeon meat based on flavor fingerprint spectrum and partial least square regression analysis
ActiveCN113189251ARapid and Effective Maturity Evaluation MethodInnovativeComponent separationBiotechnologyMyofibrilla
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Food product and process for retaining moisture in cooked food
A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
Owner:PROTEUS INDUSTRIES INC
Method for improving grass carp myofibrillar protein gel property
ActiveCN110353085AImprove featuresIntensity is not affectedProtein composition from fishProteins working-up by texturisingWater bathsIce water
The invention relates to a method for improving the grass carp myofibrillar protein gel property, and belongs to the technical field of food processing technologies. The method comprises the steps that grass carp myofibrillar protein is heated in a low-temperature water bath at 38-42 DEG C for 45-52 minutes, the protein is turned into gel from sol; then the grass carp myofibrillar protein is heated in a high-temperature water bath at 84-86 DEG C for 38-42 minutes under the magnetic field mediation of 8.9-9.9 mT; finally, the grass carp myofibrillar protein is immersed in ice water for 14-16 minutes, and the grass carp myofibrillar protein characteristics are improved. Accordingly, compared with traditional two-stage water bath heating; the water-retaining property and elasticity of grass carp myofibrillar protein gel can be significantly improved, it is guaranteed that the gel strength does not change significantly, the tenderness of the gel is enhanced on the basis that it is guaranteed that the gel strength is not affected, and mouthfeel and texture of a grass carp minced fish gel productare improved.
Owner:YANGTZE UNIVERSITY
Use of minced tuna flesh nanoparticle composite membrane
InactiveCN104830074AIncrease added valueReduce pollutionProtein composition from fishGlue/gelatin preparationPolymer scienceChitosan nanoparticles
The invention discloses a use of a minced tuna flesh nanoparticle composite membrane. The minced tuna flesh is used for preparing a myofibrillar protein-chitosan nanoparticle composite membrane; the technical process comprises the steps of: preparing minced tuna flesh myofibrillar protein, preparing a tuna bone gelatin plasticizer and preparing chitosan nanoparticles; next, orderly adding the prepared myofibrillar protein, bone gelatin plasticizer and chitosan nanoparticles and an antioxidant to double distilled water in a certain ratio to form a film forming solution, and finally, pouring the successfully prepared film forming solution onto a polyvinyl chloride crystal plate, scraping, drying and uncovering a film, thereby obtaining the myofibrillar protein-chitosan nanoparticle composite membrane. The prepared myofibrillar protein-chitosan nanoparticle composite membrane has remarkable characteristics of oxidation resistance, bacteriostasis and the like, and can be applied to bacteriostasis or oxidation resistance in the packaging field.
Owner:ZHEJIANG OCEAN UNIV
Plasma activated water and physical field and electrochemical multi-source coupled myoglobin color assisting method and device
ActiveCN112931763AHigh Auxiliary EffectImprove hair color speedWater/sewage treatmentMultistage water/sewage treatmentMyofibrillaProtein molecules
The invention relates to a plasma activated water and physical field and electrochemical multi-source coupled myoglobin color assisting method and device, which are used for preparing activated water with a high color assisting effect and improving the color development speed. The method comprises the following steps: treating an aqueous solution by using discharge plasma to prepare plasma activated water, carrying out high-frequency alternating electromagnetic field treatment before color development of a to-be-developed meat product in order to increase the color assisting effect of NO on the meat product, promoting rearrangement of protein molecules of the meat product, promoting combination of myohemoglobin and a color assisting group, in addition, through the influence on ionic bonds and hydrogen bonds among myofibrillar protein molecules and in the molecules, reducing [alpha] helixes, and increasing [beta] folds, so that the water-retaining property of meat products is improved, the retention rate of plasma activated water in the meat products is increased, finally the purpose of enhancing the color development effect is achieved, the permeability of cell membranes of meat products is improved, the permeation degree of NO in the plasma activated water is improved, and the color development process is accelerated.
Owner:ZHEJIANG UNIV OF TECH
Method for improving gel properties of fish myofibrillar protein
InactiveCN110214851AChange structural propertiesChange physical and chemical propertiesProtein composition from fishAnimal proteins working-upProtein solutionFlavor
The invention discloses a method for improving gel properties of fish myofibrillar protein. A gallnut solution and a fish myofibrillar protein solution are mixed, and gel-strength enhanced fish myofibrillar protein is obtained by ultrasonic treatment and curing; and wherein, the addition amount of gallic acid is 0. 005-0.3% of the total amount of the fish myofibrillar protein. The method adopts anultrasonic technology and combines low concentration gallic acid to act on the fish myofibrillar protein, structural characteristics and physical and chemical properties of the fish myofibrillar protein are significantly changed, gelation of the fish myofibrillar protein is promoted, and the gel strength of myofibrillar protein is improved. A process adopted by the method is simple, energy consumption and the dosage of a reagent are reduced, the gel performance of a fish myofibrillar protein product can be effectively improved, and the flavor and nutrients of the product are maintained, and the method has a good application prospect.
Owner:DALIAN POLYTECHNIC UNIVERSITY
A kind of bovine lactoferrin peptide-human lysozyme fusion protein, gene and application thereof
ActiveCN108794635BGood storage stabilityReduce inhibitionTransferrinsAntibody mimetics/scaffoldsEscherichia coliMyofibrilla
The invention discloses bovine lactoferricin-human lysozyme fused protein. The bovine lactoferricin-human lysozyme fused protein is characterized by comprising porcine myofibrillar protein antioxidative peptide, bovine lactoferricin, hen egg white protein antioxidative peptide, porcine muscle myosin antioxidative peptide, flexible peptide and human lysozyme which are connected in series. Through anionic antioxidative peptide derived from fusion expression animals, the positive charge of antimicrobial peptide is neutralized, and inhibition to host bacteria by antimicrobial peptide is reduced; antioxidative peptide is beneficial to the improvement of storage stability of the antimicrobial peptide, the antibacterial activity to escherichia coli (ATCC 25922) by the fused protein is only reduced by 7.7 percent after the fused protein is laid for 20d at 4 DEG C, and the loss of activity to the escherichia coli (ATCC 25922) by the fused protein is only reduced by 15.4 after the fused proteinis laid for 30d.
Owner:ZHEJIANG UNIV OF TECH
Efficient calcium-loaded surimi product and preparation method thereof
ActiveCN114271450AEnhance effective intakeReduce lossesMeat/fish preservation using chemicalsBiotechnologyMyofibrilla
Owner:ZHEJIANG UNIV OF TECH
Application of Pubescenoside A in preparation of medicine for preventing and treating myocardial ischemia reperfusion injury
InactiveCN112870208AHelp development and utilizationInhibition of activationOrganic active ingredientsCardiovascular disorderMyofibrillaPharmaceutical drug
The invention provides an application of a pubescent holly root phenylpropanoid compound Pubescenoside A in preparation of a medicine for preventing and treating myocardial ischemia reperfusion injury. The phenylpropanoid compound Pubescenoside A can inhibit H9c2 cell injury induced by OGD / R, the myocardial infarction area and the CK-MB level can be remarkably reduced on the animal level, the structure of myofibril is reserved, recruitment and myolysis of inflammatory cells are reduced, the phenylpropanoid compound Pubescenoside A can be combined with other medicine auxiliary materials to be prepared into medicines of different dosage forms, and the prepared medicine can be used for preventing and treating myocardial ischemia reperfusion injury.
Owner:GUANGZHOU UNIVERSITY OF CHINESE MEDICINE
Method for repairing performance of oxidative damage protein gel based on PP-TGase
ActiveCN112167320ASmall microstructure pore sizeImprove solubilityFibrinogenPeptide preparation methodsMyofibrillaGel based
The invention discloses a method for repairing the performance of oxidative damage protein gel based on PP-TGase. The method comprises the following steps of: firstly, extracting myofibrillar proteinto obtain myofibrillar protein paste; diluting the myofibrillar protein paste by adopting a phosphate buffer solution to obtain a myofibrillar protein diluent; adding a fat oxidation system, and carrying out an oxidation reaction; respectively adding a gel performance repairing agent into the oxidative damage myofibrillar protein gel, uniformly mixing, and reacting, wherein the gel performance repairing agent adopts one or two of a sodium pyrophosphate solution and glutamine transaminase; and putting the reacted myofibrillar protein gel into a sealed container, carrying out water bath cooking,and cooling to obtain thermally induced gel, wherein the thermally induced gel is the myofibrillar protein gel subjected to performance repairing. According to the method, the microstructure of the oxidative damage myofibrillar protein gel is more uniform and finer through sodium pyrophosphate or glutamine transaminase repairing treatment, and the gel performance of the oxidative damage pork myofibrillar protein can be effectively repaired.
Owner:SHAANXI UNIV OF SCI & TECH
Methods and compositions for treatment of protein aggregation-based disorders
InactiveUS20210395716A1Convenient treatmentSymptoms improvedVector-based foreign material introductionPeptidasesMyofibrillaCell Aggregations
In certain embodiments, the present disclosure provides compositions and methods for treating protein aggregation-based disorders (e.g., Age-related Macular Degeneration (AMD), Inclusion Body Myositis (IBM), Myofibrillar Myopathy 2 (MFM2), and Nemaline Myopathy (NM)).
Owner:VALERION THERAPEUTICS
Meat proteolysis and enzymatic hydrolysis equipment, meat tenderization method and computer-readable storage medium
The present invention provides a meat proteolysis enzymolysis device, a meat tenderization method and a computer-readable storage medium, wherein the meat proteolysis enzymolysis device comprises: a storage part for placing the meat to be tenderized; The hammer pressing part is set opposite to the inner panel for placing the meat material in the storage part, and is used for directional hammer pressing treatment on the meat material; the fruit and vegetable protease generator is connected to the storage part, and is used for grinding or pressing the fruit and vegetable products , to obtain fruit and vegetable juices containing proteolytic enzymes capable of enzymatically breaking down myofibrils and / or connective tissue in meat material. Through the technical solution of the invention, the efficiency of hammer tenderizing the meat can be improved, which is beneficial to improving the eating taste of the meat.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
Method for improving performance of myofibrillar protein
PendingCN114431282AHigh gel strengthImprove water holding capacityFood ingredient as antioxidantMeat/fish preservation using chemicalsMyofibrillaOxidation stability
The invention discloses a method for improving the performance of myofibrillar protein, which comprises the following steps: extracting myofibrillar protein to obtain myofibrillar protein paste; diluting the myofibrillar protein paste by using a buffer solution to obtain a myofibrillar protein diluent; adding epsilon-polylysine into the myofibrillar protein diluent to obtain a myofibrillar protein / epsilon-polylysine composite sol system; adding a Fenton oxidation system into the myofibrillar protein / epsilon-polylysine composite sol system, and carrying out oxidation reaction to obtain composite myofibrillar protein sol; putting the compound myofibrillar protein sol into a sealed container, cooking in a water bath, and cooling to obtain thermally induced protein gel, namely myofibrillar protein of which the performance is improved; according to the invention, the loss of sulfydryl and solubility is reduced, the gel strength and water binding capacity of the thermally induced oxidation myofibrillar protein are remarkably improved, and the oxidation stability and gel forming ability of meat protein are effectively improved.
Owner:SHAANXI UNIV OF SCI & TECH +1
Biological inhibitor for silver carp surimi gel degradation
ActiveCN111248413AStrong specificityReduce usageClimate change adaptationFood scienceAntigenMyofibrilla
The invention relates to the field of aquatic products, and discloses a biological inhibitor for silver carp surimi gel degradation. The inhibitor is a silver carp MBSP-specific shark-derived single-domain antibody, myofibrillar-binding serine protease (MBSP) which causes the silver carp surimi gel degradation is used as an antigen to immunize ginglymostoma cirratum, a single-domain antibody geneis separated from ginglymostoma cirratum serum, a single-domain antibody gene text library is established, a single-domain antibody target gene with high-specificity is obtained through the phage display technology, and then the silver carp MBSP-specific shark-derived single-domain antibody with high-purity, high-activity, and high-expression amount is separated and obtained by using the cloning expression technology and affinity chromatography technology. The biological inhibitor can significantly inhibit the activity of silver carp myofibrillar-binding serine protease, and effectively inhibits the gel degradation of silver carp surimi. The biological inhibitor involved in the invention is safe, specific, and efficient, has simple operation during the use process, and can be applied to the inhibition of the gel degradation of silver carp surimi.
Owner:OCEAN UNIV OF CHINA
Method for analyzing degree of sugar-based oxidation of fish eggs through in-vitro model
PendingCN113884636AAvoid problems such as multi-factor interferencePortableTesting foodBiotechnologyMyofibrilla
The invention discloses a method for analyzing the degree of sugar-based oxidation of fish eggs through an in-vitro model. The method comprises the steps of in-vitro model device construction, myofibril glycosylation oxidation system construction, oxidation product quantitative analysis and the like. According to the method, main protein, namely myofibrillar protein, in fish meat is used for replacing a fish meat body for in-vitro research, the protein glycosylation oxidation degree in a simulation system is regulated and controlled by adjusting factors such as vacuum degree, temperature, reducing sugar type and concentration, and the problems of multi-factor interference and the like caused by complex components of a sample in traditional tissue in-situ research are solved. According to the method, accurate analysis of a glycosylation oxidation change mechanism in the protein hot processing process can be achieved, and then generation of harmful substances in the hot processing process of the fish meat and the fish meat products is accurately controlled. The in-vitro model device constructed by the method has the characteristics of rapidness, sensitivity, portability and the like, and can be applied to the technical research fields of protein oxidation, grafting, modification and the like of the fish meat and the fish meat products.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
A method for improving the antifreeze performance of dumpling meat filling by ultrasonic treatment
ActiveCN107048229BImprove frost resistanceImprove water holding capacityFood ingredient as anti-freezing agentBiotechnologyAnimal science
The invention discloses a method for improving the antifreezing performance of dumpling meat stuffing by ultrasonic treatment. A cryoprotectant is added into meat stuffing, the substances are mixed evenly, and the meat stuffing is treated by ultrasonic wave to accelerate penetration of the cryoprotectant. The cavitation effect of ultrasonic wave can relax the myofibril structure in the meat stuffing, and improve the water holding capacity of myofibrillar protein and the hydration of salt-soluble protein. The method provided by the invention increases the ratio of bound water in the meat stuffing, lowers the content of freezable water, significantly reduces the cooking lose rate of dumpling meat, increases the elasticity and tenderness of cooked dumpling meat stuffing, and improves the antifreezing performance of the dumpling meat stuffing.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Method for improving gel property of myofibrillar protein by controlling interaction of protein-EGCG
InactiveCN113208061AImprove adhesionImprove water retentionFood ingredient as thickening agentMeat/fish preservation using chemicalsBiotechnologyProtein solution
The invention relates to a method for improving the gel property of myofibrillar protein by controlling the interaction of protein-EGCG (epigallocatechin gallate), and belongs to the field of meat and meat product processing. According to the method, amylopectin (Amp) with a certain concentration and EGCG are uniformly mixed according to a certain proportion and then added into a myofibrillar protein solution, and then the myofibrillar protein gel is prepared through thermal induction. The amylopectin used in the invention can form a complex with EGCG, the adverse effect of high-dose EGCG on the characteristics of the myofibrillar protein gel is inhibited by controlling the interaction of protein-EGCG, and the quality of the myofibrillar protein gel is improved, so that the additive amount of the EGCG is increased, and the purpose of continuous oxidation resistance is achieved. Compared with other modes (such as glycosylation of protein), the method disclosed by the invention is simpler and more effective, and a new thought is provided for controlling protein-polyphenol interaction to improve the gel characteristics of the myofibrillar protein.
Owner:NORTHWEST A & F UNIV
A myoglobin color-aiding method and device coupled with plasma-activated water, physical field and electrochemical multi-source
ActiveCN112931763BHigh Auxiliary EffectImprove hair color speedWater/sewage treatmentMultistage water/sewage treatmentMyofibrillaProtein molecules
Owner:ZHEJIANG UNIV OF TECH
Skipjack myofibrillar protein metal nanometer composite membrane
The invention discloses a skipjack myofibrillar protein metal nanometer composite membrane, which has the antioxidation and the antimicrobial activity and is prepared from skipjack ground meat. The composite membrane comprises the following ingredients in parts by weight: 20 to 22 parts of myofibrillar proteins, 0.16 to 0.24 part of ZnO, 0.6 to 1.1 parts of enteromorpha antioxidants and 4 to 5.5 parts of plasticizers. The skipjack myofibrillar protein metal nanometer composite membrane has the advantages that skipjack ground meat is used as major raw materials, and a new path is opened up for the high-valued utilization of skipjack processing leftovers; the prepared myofibrillar protein-ZnO nanometer composite membrane has the obvious characteristics of antioxidation, bacteriostasis and the like.
Owner:ZHEJIANG OCEAN UNIV
Preparation method of tuna myofibrillar protein-ZnO nanometer composite membrane
The invention discloses a preparation method of a tuna myofibrillar protein-ZnO nanometer composite membrane. A technical process comprises the steps that tuna ground meat myofibrillar proteins are prepared; a ZnO nanometer solution is prepared; then, the prepared myofibrillar proteins are dissolved in double distilled water; in addition, ZnO nanometer particles, enteromorpha antioxidant agents and plasticizers are sequentially added for preparing a membrane forming solution; finally, the successfully prepared membrane forming solution is poured onto a polyvinyl chloride crystal board for scrapping, drying and membrane uncovering, and the myofibrillar protein-ZnO nanometer composite membrane is prepared. The preparation method has the advantages that tuna ground meat is used as major raw materials, a new path is opened up for the high-valued utilization of processing leftovers of tunas, and the prepared myofibrillar protein-ZnO nanometer composite membrane has the obvious characteristics of anti-oxidation, bacteriostasis and the like.
Owner:ZHEJIANG OCEAN UNIV
Fermented meat product model as well as establishment method and application thereof
ActiveCN114271446AReduce complex and changeable influencing factorsReduce the total bacterial countComponent separationAnimal proteins working-upBiotechnologyMyofibrilla
The invention discloses a fermented meat product model as well as an establishment method and application thereof, and belongs to the technical field of food processing. The establishment method comprises raw material preparation and model establishment, the raw material preparation comprises extraction of myofibrillar protein in raw meat and preparation of a simulation liquid, and the model establishment comprises mixing and homogenizing of myofibrillar representatives, pork fat and the simulation liquid according to a ratio. By establishing the fermented meat product model, environmental factors in the preparation process of the fermented meat product can be reduced, the total number of bacteria in the fermented meat product model is reduced, and reliable support is provided for research and development and technological formula optimization of the fermented meat product.
Owner:CHENGDU UNIV
Purpose of nano-composite film for antibacterial isolation packaging
InactiveCN104925374AIncrease added valueReduce pollutionFlexible coversWrappersMyofibrillaComposite film
The invention discloses a purpose of a nano-composite film for antibacterial isolation packaging. The nano-composite film comprises 20-22 weight parts of myofibrillar proteins, 0.16-0.24 weight part of ZnO, 0.6-1.1 weight parts of enteromorpha antioxidants, and 4-5.5 weight parts of plasticizers. A process comprises the preparation of tuna dogmeat myofibrillar proteins and the preparation of ZnO nanometer solution; then, the prepared myofibrillar proteins are dissolved in double distilled water; and ZnO nanometer particles, enteromorpha antioxidant agents and the plasticizers are added in sequence to prepare film forming solution; and finally, the successfully prepared film forming solution is poured on a polyvinyl chloride crystal plate for scraping, drying and film uncovering to prepare a myofibrillar protein-ZnO nano-composite film. Tuna dogmeat serves as a main raw material, so that a new path is developed for the high-value utilization of tuna processing leftovers; and the prepared composite film has such prominent characteristics as oxidation resistance and bacteria inhibition, and has better application prospect in the food packaging field.
Owner:ZHEJIANG OCEAN UNIV
A glycosylation method to improve the quality of pse-like chicken breast myofibrillar protein gel
ActiveCN107821989BChange structural propertiesImprove water retentionClimate change adaptationFood scienceGel preparationMyofibrilla
The invention discloses a glycosylation method for improving PSE chicken breast myofibrillar protein gel quality. The method includes the steps: (1) raw material treatment; (2) myofibrillar protein extraction; (3) glycosylation treatment; (4) sugar removing treatment; (5) gel preparation to obtain protein gel. PSE chicken breast is treated by the non-enzymatic wet glycosylation method, treatment conditions are mild, uniform and harmless, PSE chicken breast myofibrillar proteins can be modified in a covalent binding mode according to a glycosylation technology, the structures and processing characteristics of the proteins are changed, and the gel quality and economic benefits are improved by improving the water-retaining property and the gel hardness of the chicken breast myofibrillar protein gel.
Owner:NANJING AGRICULTURAL UNIVERSITY
Efficient extraction method of loach myofibrillar protein
InactiveCN111471091AIncrease exposureReduce extraction timePeptide preparation methodsAnimals/human peptidesBiotechnologyProtein solution
The invention relates to an efficient extraction method of loach myofibrillar protein, and belongs to the technical field of aquatic product processing. The method comprises the following steps: taking meat from fresh and alive loaches, and washing the meat with tap water for at least three times; adding a cold phosphate buffer solution with low ionic strength into the loach meat, performing homogenizing at a high speed, performing treating under a high-pressure microjet technology, centrifuging a feed liquid, taking precipitate, and repeating the above steps for at least three times; and adding a cold phosphate buffer solution with high ionic strength into the precipitate, performing homogenizing at a high speed, performing treating under the high-pressure microjet technology, extractingand concentrating a feed liquid by using a circulating ultrafiltration membrane system, finally performing centrifuging, and taking a supernatant to obtain a myofibrillar protein solution. The methodis short in extraction time and high in extraction efficiency and yield, and the obtained protein is high in purity and good in stability.
Owner:TIANJIN UNIV OF SCI & TECH
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