CN103653003B - The application of vitamin C in normal temperature passivated bromelain - Google Patents
The application of vitamin C in normal temperature passivated bromelain Download PDFInfo
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- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 67
- 239000011718 vitamin C Substances 0.000 title claims abstract description 67
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 66
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 66
- 239000004365 Protease Substances 0.000 title claims abstract description 54
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses the application of a kind of vitamin C in normal temperature passivated bromelain, its method is the preparation of bromelain liquid: get 1g bromelain (food-grade, specific activity unit: 500,000 U/g) and dilute 1000 times.Namely be first dissolved to 100ml, then get above enzyme liquid 5ml and be dissolved to 50ml.Add vitamin C: in above-mentioned enzyme liquid, add 0.1-5mg(vitamin C respectively)/mL(enzyme liquid), containing 0.02mg bromelain in every milliliter of enzyme liquid.Good passivation effect of the present invention and security is high, is used on meat and can ensures that meat tenderness is applicable to.
Description
Technical field
The present invention relates to the application of vitamin C in normal temperature passivated bromelain.
Background technology
At present, protease has been commonly used in tenderization, common are papain, bromelain, ficin etc.Meat can become tender succulence by the appropriateness degraded of protease, and mouthfeel is better.In addition, protease can promote the degraded of protein, accelerates the maturation of meat products and the formation of local flavor.Therefore, researcher is had enzyme preparation to be used in ferment sausage to promote the fast-ripenin of ferment sausage.There is report lipase and protease to be added in ferment sausage simultaneously, find that the content of part free amino acid and free fatty increases.Protease is added in ferment sausage, the proteolysis of dry fermented can be promoted thus improve organoleptic attribute and product can not be caused to soften, the more important thing is the maturation time that can shorten sausage, product special flavour is identical with not enzyme-added group, does not also cause the softening of sausage quality.
But enzymolysis also brings some problems, protease is by the parapeptone in hydrolysis meat, breaks down proteins is become some peptide sections, the small-molecule substances such as amino acid, meat like this after enzyme tenderizing is in boiling, peptide section, the small-molecule substances such as amino acid easily run off, thus cause a large amount of protein losses and reduce the water retention property of meat.In addition, protease excessive degradation parapeptone, meat can be very soft, loses intrinsic elasticity, and therefore protein hydrolysate often makes products taste deterioration with bitter peptides, thus reduce edible quality.Report that (thanking super, meat industry, 2003) enzyme is owing to having Substratspezifitaet widely at present, easily cause meat excessively tender, space structure caves in, and causes negative effect for the overall evaluation, local flavor, texture score.T.L.Rolan finds in testing beef fresh purification with protease, the beef crossed with vegetable protein ferment treatment, and tenderness increases really to some extent, and connective tissue amount reduces.But meanwhile, because protease not only can degrade connective tissues, meat fiber albumen of degrading again, causes meat excessively tender, the soft paste of quality simultaneously.In the overall evaluation, this type of meat is cited as and slightly makes us being out of favour.And the bad flavor-putrefactive odor of meat can be caused to produce.
In order to prevent exogenous protease in meat products to be hydrolyzed the transition of meat proteins, people adopt the go out method of enzyme of high temperature to be passivated usually.When the interpolation such as Yang Yuanfan (Collects The American University's journal, 2008) two kinds of protease are degraded to silver carp protein matter, high temperature enzyme inactivating method is adopted to stop the hydrolysis of enzyme.When (meat is studied, 2008) the research tenderization such as Duan Maohua and TG enzyme improve beef product, the enzyme that goes out processes 5min under adopting 75 DEG C of high temperature, the high temperature meat after enzyme that goes out is ripe, can only for the production of dried beef, the cooked meat products such as jerky, limit the operation strategies in raw meat product.So extremely important effect is played in the exploitation of method to enzyme modification meat products of passivation bromelain under finding a kind of normal temperature, the method of passivation protease generally has chemistry and physics two kinds of methods at normal temperatures, chemical method is passivated, as bromelain can by passivation such as iodoacetic acid by the structure of adding chemical substance enzyme.But iodoacetic acid has toxicity, be not suitable for food service industry.
Vitamin has another name called vitamin, popular, the material namely sustained life, and is to maintain the necessary type organic matter of human life activity, is also the important active substances keeping health.Vitamin content is in vivo little, but indispensable.Although the chemical constitution of various vitamin and character difference, they have following common ground:
1. vitamin is all present in food with the form of provitamin (previtamin);
2. vitamin is not the constituent forming body tissue and cell, and it also can not produce power, and its effect mainly participates in the adjustment of organism metabolism;
3. most vitamin, body can not synthesize or synthetic quantity deficiency, can not meet the needs of body, constantly by obtaining in food;
4. human body is very little to the requirement of vitamin, and daily requirement often calculates with milligram (mg) or microgram (μ g), but once shortage will cause corresponding vitamin-deficiency, causes damage to health;
The large material of vitamin and carbohydrate, fat and protein 3 is different, in natural food, only account for minor proportion, but by human body required.Some vitamin such as: B6.K etc. can be synthesized by the bacterium in animal intestinal, and synthetic quantity can meet the needs of animal.Tryptophan transfer can be become nicotinic acid (a kind of B family vitamin) by zooblast, but growing amount does not apply needs; Vitamin C is except primate (comprising the mankind) and cavy, and other animals can self synthesis.Plant and most microorganism can oneself synthetic vitamins, need not by external supply.Much vitamin is the part of prothetic group or coenzyme.
Vitamin is humans and animals nutrition, grows some a small amount of organic compound necessary, has effect of the utmost importance to the metabolism of body, growth, growth, health.If certain vitamin of long-term lacking, will cause physiological function obstacle and certain disease occurs.Generally obtain by food.Present discovery have tens kinds, as vitamin C, Cobastab, vitamin C etc.
Vitamin is requisite organic compound in body metabolism.The chemical plant that human body is very complicated just as one, constantly carries out various biochemical reaction.Its reaction has substantial connection with the catalytic action of enzyme.Enzyme will produce activity, and coenzyme must be had to participate in.Known much vitamin is the coenzyme of enzyme or the ingredient of coenzyme.Therefore, vitamin is the important substance maintaining and regulate body eubolism.Can think, best vitamin is with the form of " bioactivator ", is present in tissue.
Vitamin C is L-AA again, is a kind of water soluble vitamin, can treats scurvy and have acidity, so be called ascorbic acid.In lemon juice, green plants and tomato, content is very high.Ascorbic acid is monocline platelet or needle, easily oxidized and generate dehydrogenation bad hematic acid, and dehydrogenation bad hematic acid still has ascorbic effect.In alkaline solution, the lactonic ring in the bad hematic acid molecule of dehydrogenation is easily hydrolyzed into diketone ancient Lip river acid.This compound can not become lactone type structure in animal body.Last oxalic or the sulfuric ester that is combined into sulfuric acid in human body, discharge from urine.Therefore, the ancient Lip river acid of diketone no longer has physiologically active.
Within 1907, Norway's chemist's Halkett finds in lemon juice, within 1934, just obtains sterling, now can Prof. Du Yucang.Vitamin C is least stable a kind of vitamin, and because it is easily oxidized, in food storage or gastronomical process, even during chopping fresh vegetables, vitamin C can be destroyed.The copper of trace, iron ion can accelerate the speed destroyed.Therefore, fresh veterinary antibiotics or raw botargo is only had to be only ascorbic abundant source.It is clear crystal, fusing point 190 ~ 192 DEG C, soluble in water, and the aqueous solution is in acid, and chemical property is comparatively active, and heat, alkali and heavy metal ion are easily decomposed, so cooking unavailable copper pot and for a long time heated.
Plant and most animal all can at synthetic vitamin C in health.Ancient for L-Lip river acid is then for want of transformed into ascorbic enzyme by people, primate and cavy, can not synthetic vitamin C, therefore must absorb from food, if be deficient in vitamin in food C time, then can there is scurvy.The symptoms such as at this moment occur hemorrhage due to cytoplasm dyspoiesis, tooth mobility, wound not easily heal, easy fracture.Due to the half-life of vitamin C in human body longer (about 16 days), just not there will be scurvy containing ascorbic food after 3 ~ 4 months so edible.Because the easy oxidized reduction of vitamin C, therefore it is generally acknowledged that its natural action should characteristic be relevant therewith.In the normal synthesis of vitamin C and collagen, body, tyrosine metabolism and iron is absorbed with direct relation.Ascorbic major function helps human body to complete redox reaction, thus make mental improvement, and intelligence improves.According to the research of Nobel laureate's Pauling, take large doses of vitamin C to preventing cold with anticancerly have certain effect.But someone proposes, when having ferrous ion (Fe2+) to exist, vitamin C can promote the generation of free radical, thus thinks that application is unsafe in a large number.
The demand of every day: Chinese nutritionist learns the dietary reference intake (RNI) of suggestion, the people that grows up is 100mg/ day, and maximum intake is 1000mg/ day, can tolerate the highest intake (UL) for 1000mg/ day.I.e. half guava, 75 grams of capsicums, 90 grams of broccolis, 2 Kiwi berrys, 150 grams of strawberries, 1 shaddock, half papaya, 125 grams of fennels, 150 grams of cauliflowers or 200 milliliters of orange juices.
Effect: vitamin C can catch free radical, can prevent as diseases such as cancer, artery sclerosis, rheumatism at this.In addition, it can also strengthen immunity and, skin, gum and nerve are also beneficial to.
People are difficult to reach normal growth demand by the ascorbic amount that usually approach is taken in, and have impact on the health of the mankind to a certain extent, some illness is easily occurred.
Summary of the invention
The object of the present invention is to provide good passivation effect and security is high, be used on meat and can ensure the application of vitamin C in normal temperature passivated bromelain that meat tenderness is applicable to, the vitamin C that in the meat simultaneously can cook, suitable supplementary human body is necessary.
A method for vitamin C passivation bromelain at normal temperatures, comprises the following steps:
(1) preparation of bromelain liquid: get 1g bromelain (food-grade, specific activity unit: 500,000 U/g) and dilute 1000 times, be namely first dissolved to 100ml, then get above enzyme liquid 5ml and be dissolved to 50ml;
(2) vitamin C is added: in above-mentioned enzyme liquid, add 0.1mg(vitamin C respectively)/mL(enzyme liquid), containing 0.02mg bromelain in every milliliter of enzyme liquid;
A method for the bromelain of vitamin C at normal temperatures in passivation meat products, comprises the following steps:
(1) raw meat process: choosing fresh or cold worked lean meat is raw material, removes external fat, muscle tendon and dirt, cuts and mix meat gruel;
(2) Tenderization of bromelain: take specific activity unit by every gram of meat 0.2-0.5 milligram enzyme: 500,000 U/g bromelains, bromelain is dissolved in 2mL distilled water and is mixed with enzyme liquid, spread equably in meat gruel, stir, enzyme liquid uniformly penetrating is spread, at 5-15 DEG C, then reacts 1h enzyme and meat gruel are reacted;
(3) vitamin C passivation: take vitamin C by every 100 grams of meat 0.1-5 gram vitamin Cs, directly add in the meat gruel after tenderization, mix with meat gruel.
Wherein: bromelain, vitamin C are food-grade or more rank
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:
Bromelain enzyme activity can be reduced to less than 5% of protoenzyme vigor by vitamin C, and close to the passivation effect of iodoacetic acid, vitamin C non-toxic and safe is high, and this enzyme inactivating method have also been enlarged the range of application of enzymolysis tenderization meat products.
Add vitamin C as the passivator of bromelain, avoid high temperature and to go out the destruction that enzyme causes to meat products.Utilize vitamin C passivation bromelain enzyme activity under normal temperature, use the method can suppress bromelain remaining in meat after appropriate tenderization, stop meat products tenderization excessive, ensure that the tenderness of meat is applicable to, its outward appearance, fine texture.
Vitamin C not only can apply to the passivation of bromelain enzyme activity in field of food, also can be used for the passivation of bromelain in other field.
Replenishing vitamins C suitable in the food that the mankind are daily, without the need to additionally taking corresponding vitamin, can also improve the appetite of people, useful facilitates human health simultaneously.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is further illustrated.
Accompanying drawing is that the vitamin C of variable concentrations is to bromelain enzyme activity inhibition figure.
Embodiment 1:
The method of vitamin C passivation bromelain at normal temperatures, comprises the following steps:
(1) preparation of bromelain liquid: get 1g bromelain (food-grade, specific activity unit: 500,000 U/g) and dilute 1000 times, be namely first dissolved to 100ml, then get above enzyme liquid 5ml and be dissolved to 50ml;
(2) vitamin C is added: in above-mentioned enzyme liquid, add variable concentrations (see photo) vitamin C respectively, passivator concentration unit is mg(vitamin C)/mL(enzyme liquid), containing 0.02mg bromelain in every milliliter of enzyme liquid;
From accompanying drawing, be the display of bromelain liquid passivation effect to concentration 0.02mg/mL, when vitamin C concentration is 0.1 ~ 5mg vitamin C/mL(enzyme liquid), enzyme activity can be reduced to the 5% below horizontal of protoenzyme vigor.
Embodiment 2:
The bromelain of vitamin C at normal temperatures in passivation meat products, comprises the following steps:
(1) raw meat process: choosing fresh thin pork is raw material, removes external fat, muscle tendon and dirt, cuts and mix meat gruel;
(2) Tenderization of bromelain: by 0.2mg(enzyme)/g(meat) concentration, take bromelain (food-grade, specific activity unit: 500,000 U/g) be dissolved in 2mL distilled water and make enzyme liquid, spread equably in meat gruel, stir, enzyme liquid uniformly penetrating is spread, at 5 DEG C, then reacts 1h enzyme and meat gruel are reacted;
(3) vitamin C passivation: by 0.1g(vitamin C) concentration of/100g (meat) takes vitamin C, and directly add in the meat gruel after tenderization, mix with meat gruel.
The situation of change table note of table 1 liang group sample amino nitrogen :-: represent and do not add ascorbic tenderization meat sample; +: represent and add ascorbic tenderization meat sample.
What table 1 represented is minced pork after bromelain enzyme tenderizing 1h, after adding vitamin C, at 25 DEG C, places 5h, and not adding vitamin C meat sample (simultaneously placing 5h at 25 DEG C) amino nitrogen recruitment is 0.213g/100mL.After adding vitamin C, be only 0.045g/100mL, illustrate that vitamin C has certain inhibitory action to the remaining bromelain enzyme in meat is alive, reduce bromelain and the transition of meat is hydrolyzed.
Embodiment 3:
The bromelain of vitamin C at normal temperatures in passivation meat products, comprises the following steps:
(1) raw meat process: choosing cold worked thin pork is raw material, removes external fat, muscle tendon and dirt, cuts and mix meat gruel;
(2) Tenderization of bromelain: by 0.5mg(enzyme)/g(meat) concentration, take bromelain (food-grade, specific activity unit: 500,000 U/g) be dissolved in 2mL distilled water and make enzyme liquid, spread equably in meat gruel, stir, enzyme liquid uniformly penetrating is spread, at 5 DEG C, then reacts 1h enzyme and meat gruel are reacted;
(3) vitamin C passivation: by 3g(vitamin C) concentration of/100g (meat) takes vitamin C, and add in the meat gruel after tenderization, mix with meat gruel.
With non-vitaminize C is contrast, the situation of change of two sample amino nitrogens after mensuration enzymolysis placement 5h.
Amino nitrogen measurement result is as follows:
The situation of change table of table 2 liang group sample amino nitrogen
Note:: represent and do not add ascorbic tenderization meat sample; +: represent and add ascorbic tenderization meat sample.
What table 2 represented is minced pork after bromelain enzyme tenderizing 1h, after adding vitamin C, at 25 DEG C, places 5h, and the situation of change of vitamin C meat sample (simultaneously placing 5h at 25 DEG C) amino nitrogen is not added in contrast.After firm interpolation vitamin C, two groups of amino-acid nitrogen content indifferences are all about 0.105g/100mL.After 5h not the sample amino nitrogen recruitment of vitaminize C apparently higher than vitaminize C's.Illustrate that vitamin C has certain inhibitory action to the remaining bromelain enzyme in meat is alive, reduce bromelain and the transition of meat is hydrolyzed.
Embodiment 4:
The bromelain of vitamin C at normal temperatures in passivation meat products, comprises the following steps:
(1) raw meat process: choosing cold worked thin pork is raw material, removes external fat, muscle tendon and dirt, cuts and mix meat gruel;
(2) Tenderization of bromelain: by 0.2mg(enzyme)/g(meat) concentration, take bromelain (food-grade, specific activity unit: 500,000 U/g) be mixed with enzyme liquid, spread equably in meat gruel, stir, enzyme liquid uniformly penetrating is spread, at 15 DEG C, then reacts 1h enzyme and meat gruel are reacted;
(3) vitamin C passivation: by 5g(vitamin C) concentration of/100g (meat) takes vitamin C, and add in the meat gruel after tenderization, mix with meat gruel.
The situation of change table of table 3 liang group sample amino nitrogen
Note:: represent and do not add ascorbic tenderization meat sample; +: represent and add ascorbic tenderization meat sample.
What table 3 represented is minced pork after bromelain enzyme tenderizing 1h, after adding vitamin C, at 25 DEG C, places 5h, and not adding vitamin C meat sample (simultaneously placing 5h at 25 DEG C) amino nitrogen recruitment is 0.217g/100mL.After adding vitamin C, be only 0.038g/100mL, illustrate that 5g/100g vitamin C also has certain inhibitory action to the remaining bromelain enzyme in meat is alive, reduce bromelain and the transition of meat is hydrolyzed.
Claims (1)
1. the application of vitamin C in normal temperature passivated bromelain.
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| US6156355A (en) * | 1998-11-02 | 2000-12-05 | Star-Kist Foods, Inc. | Breed-specific canine food formulations |
| CN102168079A (en) * | 2011-03-03 | 2011-08-31 | 贵州大学 | Application of zinc sulfate in aspect of inactivating bromelain at room temperature |
| CN103305492A (en) * | 2013-06-09 | 2013-09-18 | 诸辉 | Method for extracting high-purity pharmaceutical grade bromelain |
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| US6156355A (en) * | 1998-11-02 | 2000-12-05 | Star-Kist Foods, Inc. | Breed-specific canine food formulations |
| CN102168079A (en) * | 2011-03-03 | 2011-08-31 | 贵州大学 | Application of zinc sulfate in aspect of inactivating bromelain at room temperature |
| CN103305492A (en) * | 2013-06-09 | 2013-09-18 | 诸辉 | Method for extracting high-purity pharmaceutical grade bromelain |
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