CN107058437A - It is a kind of for hairtail minced fillet albumen powder of pizza embryo and preparation method thereof - Google Patents
It is a kind of for hairtail minced fillet albumen powder of pizza embryo and preparation method thereof Download PDFInfo
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- CN107058437A CN107058437A CN201710311796.6A CN201710311796A CN107058437A CN 107058437 A CN107058437 A CN 107058437A CN 201710311796 A CN201710311796 A CN 201710311796A CN 107058437 A CN107058437 A CN 107058437A
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- minced fillet
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Abstract
The invention provides a kind of preparation method of the hairtail minced fillet albumen powder for pizza embryo, including following process steps：Hairtail minced fillet is chosen, suction filtration after being digested through Ginger Protease obtains faint yellow clarification enzymolysis liquid；By faint yellow clarification enzymolysis liquid ultrafiltration, hairtail minced fillet polypeptide filter liquor is obtained；Hairtail minced fillet polypeptide filter liquor is concentrated in vacuo, hairtail minced fillet albumen powder is obtained after freeze-drying.Herein using hairtail minced fillet as raw material, ultrafiltration is segmented after being digested through Ginger Protease, be can be applied in pizza embryo, can be delayed the effect in terms of pizza embryo aging, and to be hairtail minced fillet albumen powder, applying in typical local food provides theoretical reference.
Description
Technical field
The invention belongs to traditional food innovation area, it is related to hairtail minced fillet albumen powder and its preparation side of a kind of pizza embryo
Method.
Background technology
Protein is closely bound up with health as one of big important nutrient of human body indispensable seven.Protein is structure
Into the important component of tissue and cell, for updating and repair tissue cell, the regulation and control of participation metabolism and physiological function
[1].The protein taken in by meals approach, its digestibility in human body is relatively low, and amino acid composition and content are often
Needed by human body can not be met, this will be supplemented by other effective ways.Albumen powder is used as the important way for supplementing protein
Footpath, is not only constituted with rational amino acid, and the polypeptide through hydrolysis is more easy to absorb, it is to avoid protein does not absorb what is caused
Waste.Albumen powder has had been found to multiple efficacies at present, to maintaining health to have important health-care effect.
Hairtail year quantity of the catch enriches, with large yellow croaker, little yellow croaker and cuttlefish and four referred to as Chinese big marine products [2].Hairtail is sought
Foster value is high, is up to 18.1 grams per the protein content of hectogram hairtail, contains multivitamin and trace element.Eat at present
Conduct industry for hairtail processing based on surimi product, and in minced fillet contain a large amount of high-quality proteins, it would be highly desirable to utilize and optimize.
Zhang Qunfei [6] etc. optimizes the enzymolysis process of alkali protease prawn seed, two kinds of Fresh ear fields day using Responds Surface Methodology
Winter propylhomoserin and content of glutamic acid are significantly improved after enzymolysis, and enzymolysis liquid delicate flavour is protruded, and reference is provided for flavoring production.
Ovissipour M [7] etc. have studied hydrolysis process of the alkali protease to yellowfin tuna internal organ, the degree of hydrolysis under this technique
More than 53%, hydrolyzate has higher protein content (72.34%) and relatively low fat content (1.43%), amino acid
Rich content, the production available for animal feed.Have not yet to see using hairtail minced fillet as raw material, given birth to using Ginger Protease
Produce the report of hairtail minced fillet albumen powder (hairtail surimi protein powder, HSPP).
The content of the invention
It is an object of the invention to provide a kind of for hairtail minced fillet albumen powder of pizza embryo and preparation method thereof.
The present invention includes following process steps：Hairtail minced fillet is chosen, suction filtration after being digested through Ginger Protease obtains faint yellow
Clarify enzymolysis liquid；By faint yellow clarification enzymolysis liquid ultrafiltration, hairtail minced fillet polypeptide filter liquor is obtained；Hairtail minced fillet polypeptide is filtered out
Liquid is concentrated in vacuo, and hairtail minced fillet albumen powder is obtained after freeze-drying.
Further, it in 45 °~60 DEG C, pH is to digest 4~5 hours under conditions of 6.0~6.5 that the step of enzymolysis, which is,.
Further, ultrafiltration is that transmission molecular mass is 5 successively under 0~1MPa pressure by faint yellow clarification enzymolysis liquid,
3.5,1 kD milipore filter, respectively obtaining molecular mass is>5,3.5~5,1~3.5,<1kD hairtail minced fillet polypeptide filter liquor.
Further, it is concentrated in vacuo to carry out under 40 DEG C of rotary evaporator.
Present invention additionally comprises a kind of albumen powder for pizza embryo, it is made by above method
Herein using hairtail minced fillet as raw material, ultrafiltration is segmented after being digested through Ginger Protease, can be applied in pizza embryo, can
Delay the effect in terms of pizza embryo aging, applying in typical local food provides theoretical ginseng to be hairtail minced fillet albumen powder
Examine.
Brief description of the drawings
Fig. 1 is different molecular weight hairtail minced fillet albumen powder gel strength test chart；
Foamings and foam stability datagram of the Fig. 2 for different molecular weight hairtail minced fillet albumen powder；
Fig. 3 is the retentiveness and oil absorption datagram of different molecular weight hairtail minced fillet albumen powder；
Fig. 4 is different molecular weight hairtail minced fillet albumen powder gel strength data figure；
Fig. 5 is influence datagram of the hairtail minced fillet albumen powder to pizza hardness；
Fig. 6 is influence datagram of the hairtail minced fillet albumen powder to pizza elasticity；
Fig. 7 is influence datagram of the hairtail minced fillet albumen powder to pizza adhesivity；
Fig. 8 is influence datagram of the hairtail minced fillet albumen powder to pizza heat absorption enthalpy；
Pizza embryo shown in Fig. 9 preserves the increase situation of change figure of 1~5d aging enthalpy in 4 DEG C of refrigerators；
Embodiment
For the ease of understanding the present invention, the present invention is described more fully below with embodiment.But, the present invention
It can realize in many different forms, however it is not limited to embodiments described herein.On the contrary, providing these implementations
The purpose of mode is made to the more thorough comprehensive of the disclosure understanding.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The implication that technical staff is generally understood that is identical.Term used in the description of the invention herein is intended merely to description
The purpose of specific embodiment, it is not intended that in the limitation present invention.Term as used herein " and/or " include one or
The arbitrary and all combination of multiple related Listed Items.
Embodiment 1
Hairtail minced fillet is chosen, under conditions of 45 DEG C, pH is 6.0, suction filtration after digesting 4 hours through Ginger Protease is obtained
To faint yellow clarification enzymolysis liquid；
Faint yellow clarification enzymolysis liquid is passed through into the milipore filter that molecular mass is 5,3.5,1kD under 0MPa pressure, respectively
Obtaining molecular mass is>5,3.5~5,1~3.5,<1kD hairtail minced fillet polypeptide filter liquor；
Hairtail minced fillet polypeptide filter liquor is concentrated in vacuo under 40 DEG C of rotary evaporator, hairtail fish is obtained after freeze-drying
Rotten albumen powder.
Embodiment 2
Hairtail minced fillet is chosen, under conditions of 60 DEG C, pH is 6.5, suction filtration after digesting 5 hours through Ginger Protease is obtained
To faint yellow clarification enzymolysis liquid；
Faint yellow clarification enzymolysis liquid is passed through into the milipore filter that molecular mass is 5,3.5,1kD under 1MPa pressure, respectively
Obtaining molecular mass is>5,3.5~5,1~3.5,<1kD hairtail minced fillet polypeptide filter liquor；
Hairtail minced fillet polypeptide filter liquor is concentrated in vacuo under 40 DEG C of rotary evaporator, hairtail fish is obtained after freeze-drying
Rotten albumen powder.
Embodiment 3
Hairtail minced fillet is chosen, under conditions of 58 DEG C, pH is 6.3, suction filtration after digesting 5.5 hours through Ginger Protease,
Obtain faint yellow clarification enzymolysis liquid；
Faint yellow clarification enzymolysis liquid is passed through into the milipore filter that molecular mass is 5,3.5,1kD under 0.5MPa pressure, point
Not obtaining molecular mass is>5,3.5~5,1~3.5,<1kD hairtail minced fillet polypeptide filter liquor；
Hairtail minced fillet polypeptide filter liquor is concentrated in vacuo under 40 DEG C of rotary evaporator, hairtail fish is obtained after freeze-drying
Rotten albumen powder.
Embodiment 4
Influence of the molecular weight to gel strength
It is prepared by albumen powder gel：Accurately 0.25g hairtail minced fillet albumen powders and 0.5g carragheens are weighed, plus 50mL pure water is dissolved in
In 100mL beakers, it is stirred continuously, until all dissolvings.Beaker is put into constant temperature in 95 DEG C of water-baths and places rapid after 30min
Take out, ice-water bath cooling is transferred to 4 DEG C of refrigerators and preserves 6h.Take out, 30min is placed at room temperature, return after warming to room temperature and carry out
Determine, repeat, average twice.
Gelling value characteristic measurement：The beaker that will be equipped with hairtail minced fillet albumen powder gel is placed on the objective table of physical property instrument,
Using the cylindrical tack probe of P0.5 types, the center of registration coupon, being pushed by computer control probe with certain speed makes to coagulate
Its gel strength is determined when glue surface deformation 40%.
Probe diameter：25mm, speed before surveying：2.0mm/s, test speed：Speed after 2.0mm/s, survey：2.0mm/s
Albumen powder gel tissue parameter：Consistency and elasticity
As shown in figure 1, there is significant difference in the consistency and elasticity of the albumen powder gel of different molecular weight section.Hardness and molecule
Amount is directly proportional,>Hardness is maximum during 5kD, because gel structure needs to maintain by intermolecular force, hydrolyzes more thorough
Then ordered structure region is fewer, and gel network is poorer, and gelation is lower.Elasticity between molecular weight with not associating clearly, and 1
It is maximum during~3.5kD.By contrasting the albumen powder gel strength of different molecular weight section it can be found that having between hardness and elasticity
Certain influences each other, the higher albumen powder of hardness often elastic poorer, albumen powder hardness of the molecular weight between 3.5~5kD
With elastic relative equilibrium, with preferable gelation.
Embodiment 5
Influence of the molecular size range to foaming characteristic
1g albumen powders are taken, add 20mL concentration in 0.01mol/L pH7.0 phosphate buffers, to be configured to 5% albumen molten
Liquid.2min is beaten with 10000r/min speed under high-shear homogenizer, fast transfer records 0min into 50mL graduated cylinders,
Foam height during 15min, and it is repeated 2 times experiment.
Calculation formula is as follows：
Wherein, H be do not beat be solution height, cm；
H0 beats the height of foam when stopping, cm
Wherein, the height of foam, cm when H15 stops to beat
As shown in Fig. 2 being in obvious changing rule with the foaming characteristic and foam stability of the change albumen powder of molecular weight.
Foaming characteristic shows obvious downward trend, molecular weight with molecular weight increase<1kD albumen powder foaming characteristic is up to 94.4%, when
Molecular weight>During 5kD, foaming characteristic is only 48.2%.On the one hand may be relevant with solution viscosity, the smaller solution viscosity of molecular weight is got over
It is low, bubble is more prone in whipping process.The smaller explanation hydrolysis of another aspect molecular weight is more thorough, hydrophobic grouping exposure
It is more, while small-molecular peptides bigger molecule peptide can faster enter gas-liquid interface, deploy and recombinated at interface, so foaming
Property enhancing[19,20].Foam stability is directly proportional to molecular size range within the specific limits, when molecular weight continuation increase foam is steady
Qualitative to decline, this explanation foam stability is contacted with molecular size range without inevitable.
Embodiment 6
Influence of the molecular weight to retentiveness and oil absorption
0.1g albumen powders accurately are weighed, are placed in 10mL centrifuge tubes plus 5mL ultra-pure waters, it is mixed with VORTEX-5 whirlpools mixed instrument
Even 30s, stands after 30min, 10min is centrifuged under 3000r/min.The moisture on upper strata is removed, is inverted on filter paper and drains, is claimed
Weight.Repeat, average twice.
0.1g albumen powders accurately are weighed, are placed in 10mL centrifuge tubes plus 5mL maize germ oils, are mixed with VORTEX-5 whirlpools
Instrument mixes 30s, stands after 30min, 10min is centrifuged under 3000r/min.Oil reservoir is removed, is inverted on filter paper and drains, weigh.
Repeat, average twice.
As shown in figure 3, retentiveness and oil absorption represent the ability that protein keeps moisture and absorption grease respectively.Retentiveness
Height directly decide quality, local flavor and the structural state of food, and preferably oil absorbency improve food palatability and
Local flavor.As seen from Figure 5, the albumen powder retentiveness of different molecular weight section and the difference of oil absorption are more obvious.Molecular weight exists
The retentiveness and oil absorption of albumen powder between 3.5~5kD are more balanced, and this is mainly hydrophilic radical and hydrophobic grouping is common
The result of effect.
Embodiment 7
Hairtail minced fillet albumen powder basis is analyzed and amino acid evaluation
Basis is analyzed：Use national standard method.
Amino acid composition analysis：Using method associated with the On-chip derivatization of high performance liquid chromatography one.
Amino acid is evaluated：Essential amino acid proportion is calculated, and amino acid is constituted to the essential amino acid recommended with FAO/WHO
Requirement pattern is compared, and calculates amino acid score (AAS),
The comprehensive research to 4 kinds of molecular weight section HSPP functional characteristics, selects each functional characteristic more prominent molecular weight to be
3.5~5kD HSPP carries out basis and 17 kinds of hydrolysis amino acid composition analysis.Basis is shown in Table 1, amino acid chromatogram
Figure is as shown in Fig. 4, and determined amino acid the results are shown in Table 2.
The hairtail minced fillet albumen powder basis of table 1
Hairtail minced fillet albumen powder hydrolysising amino acid content/(mg/g) of table 2
Note：*-essential amino acid；#-delicious amino acid；/-do not detect.
The type and quantity of amino acid decide the height of albumen powder quality.As can be seen from Table 2, molecular weight 3.5~
5kD HSPP amino acid classes are complete, and total amino acid content (EAA) necessary to 7 kinds of human bodies such as threonine, lysine is
277.12mg/g, the nonessential amino acid total amount (NEAA) such as serine is 465mg/g, can meet day of the human body to amino acid
Normal demand.5 kinds of delicious amino acid total contents such as aspartic acid, glutamic acid reach 393.8mg/g, HSPP is had good seafood
The application that local flavor is HSPP in food provides condition.The average of each essential amino acid is 91.31, wherein different bright ammonia
Sour highest scoring is 100.88, illustrates that HSPP nutritive value is higher.Essential amino acid (EAA) and total amino acid content (TAA)
Ratio is 37.34%, it is necessary to which the ratio of amino acid (EAA) and nonessential amino acid (NEAA) is 59.6%, is in close proximity to
The EAA/TAA ratios 40% of FAO/WHO propositions, the reference protein pattern of EAA/NEAA ratios more than 60%, illustrate that molecular weight exists
3.5~5kD HSPP belongs to high-quality protein.
Embodiment 8
The manufacture of pizza embryo
Specific component prescription is as shown in table 3.
The hairtail local flavor pizza embryo formula table of table 3
Note：Each addition is based on flour gross weight above
Embodiment 10
Influence of the albumen powder to hardness
As shown in figure 5, the pizza embryo hardness that with the addition of 5%HSPP is bigger, this be probably due to HSPP retentiveness compared with
Good, particle diameter is smaller, and being filled in gluten network structure increases hardness[25].Regardless of whether with the addition of HSPP, pizza embryo is hard
Degree extends and significantly increased with storage time, because moisture is to influence a key factor of food hardness.With storage
The extension of Tibetan time, moisture progressively scatters and disappears, and hardness gradually increases.The pizza embryo hardness increase trend for adding 5%HSPP is more empty
White group is more slow, and when preserving 5d, the hardness of blank group has exceeded addition 5%HSPP pizza embryo, and this explanation HSPP can
It can help to suppress the starch retrogradation during low-temp storage, with certain anti-aging effect.
Embodiment 11
Influence of the albumen powder to elasticity
Elasticity is height or volume ratio of the denaturing sample before denaturation is returned to after removing denaturation power.As shown in Figure 6, add
Plus after 5%HSPP, pizza embryo elasticity has declined but the range of decrease is little.Pizza embryo elasticity extends and declined with storage time,
The pizza embryo elasticity of preceding 2d blank groups linearly declines, and this is probably because the formation of starch polymer makes bread old rapidly
Change[26].And the elastic fall off rate within 5d storage periods of pizza embryo for adding 5%HSPP is overall more slow, because
The gel structure of albumen formation in polypeptide and flour in HSPP can be returned with wrapping portion starch and water so as to reduce starch
Raw ratio, can effectively slow down the aging of cake embryo.
Embodiment 12
Influence of the albumen powder to adhesivity
Situation of change of the pizza embryo adhesivity in certain storage time is as shown in Figure 7.As shown in Figure 7, two groups of Pizzas
The adhesivity of cake embryo is as the extension of storage time is in the trend risen, the simply increasing degree of two groups of numerical value difference.
Addition 5%HSPP helps to reduce pizza embryo adhesivity, eats pizza and tasty and refreshing does not stick to one's teeth.It with the addition of 5%HSPP
Pizza embryo adhesivity amplification be less than blank group, quality is more within certain storage period.
Embodiment 13
The measure of aging enthalpy
The pizza core for preserving 1~5d in 4 DEG C of refrigerators is taken to carry out enthalpy measure respectively.Accurately weigh 5~10mg Pizzas
Cake core sample is placed in silver crucible, is covered pot cover, is sealed with sealing press.Bell and two inner caps are removed with tweezers successively,
The crucible for holding sample is placed on to the center of right side heat flow transducer with tweezers, blank crucible is placed on left side thermal-flow sensor
The center of device, then two lids are covered successively.Setting heating rate is 10 DEG C/min, and final temperature is 160 DEG C, liquid nitrogen
For cooling medium.
As shown in figure 8, the thermal denaturation initial temperature of blank group is 96.6 DEG C, peak temperature TmFor 112.15 DEG C, absorb heat enthalpy
Δ H is 140.1J/g；The thermal denaturation initial temperature for adding 5%HSPP pizza embryos is 89.1 DEG C, peak temperature TmFor 109.17
DEG C, heat absorption enthalpy Δ H is 145.9J/g.HSPP makes absworption peak drift to left down, and this is probably because small-molecular peptides enter gluten net
Network structure so that the part hydrogen bond fracture between starch granules, starch granules forms new network structure with peptide so that thermal denaturation
Temperature is reduced.Denaturation initial temperature is also relevant with sample particle size, and in general, size is smaller, and initial temperature is lower, because
This should try one's best in an experiment avoids the uneven experimental error caused of granular size.Add 5%HSPP pizza embryo heat enthalpy value
Δ H has been raised compared with blank group, because HSPP has preferable retentiveness, the dissociation of hydrone in Temperature Programmed Processes
More be difficult compared with blank group, it is therefore desirable to energy it is more.
Pizza embryo as shown in Figure 9 preserves the increase situation of change of 1~5d aging enthalpy in 4 DEG C of refrigerators.From Fig. 9
It can be seen that with the extension of storage time, the aging enthalpy of two groups of pizza embryos is incrementally increased, illustrate that pizza embryo occurs
Aging.The pizza embryo of blank group is obvious in preceding 3d aging enthalpy speedup, is tended towards stability after 3d, aging enthalpy increment in 5d
9.17J/g.The aging enthalpy speedup for adding 5%HSPP pizza embryo is significantly less than aging enthalpy increment in blank group, 5d
6.9J/g.The hydrone dissociated in the pizza embryo of blank group is more, as these hydrones are escaped, is touched between starch granules
Chance become big, the crystallization of formation is more perfect, so as to be prone to aging, required enthalpy is bigger.
Embodiment described above only expresses the several embodiments of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the present invention's
Protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (5)
1. the preparation method of a kind of hairtail minced fillet albumen powder for pizza embryo, it is characterised in that including following process steps：
Hairtail minced fillet is chosen, suction filtration after being digested through Ginger Protease obtains faint yellow clarification enzymolysis liquid；
By faint yellow clarification enzymolysis liquid ultrafiltration, hairtail minced fillet polypeptide filter liquor is obtained；
Hairtail minced fillet polypeptide filter liquor is concentrated in vacuo, hairtail minced fillet albumen powder is obtained after freeze-drying.
2. the preparation method of the hairtail minced fillet albumen powder according to claim 1 for pizza embryo, it is characterised in that institute
It in 45 °~60 DEG C, pH is to digest 4~5 hours under conditions of 6.0~6.5 that the step of stating enzymolysis, which is,.
3. the preparation method of the hairtail minced fillet albumen powder according to claim 1 for pizza embryo, it is characterised in that institute
State ultrafiltration to be the milipore filter for being successively 5,3.5,1kD through molecular mass under 0~1MPa pressure by faint yellow clarification enzymolysis liquid,
Respectively obtaining molecular mass is>5,3.5~5,1~3.5,<1kD hairtail minced fillet polypeptide filter liquor.
4. the preparation method of the hairtail minced fillet albumen powder according to claim 1 for pizza embryo, it is characterised in that institute
State and be concentrated in vacuo to carry out under 40 DEG C of rotary evaporator.
5. a kind of hairtail minced fillet albumen powder for pizza embryo, it is characterised in that be made by Claims 1 to 4 methods described.
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| CN113881743A (en) * | 2021-09-29 | 2022-01-04 | 浙江海洋大学 | Preparation method of dried freshness-enhancing peptide powder for large yellow croakers |
| CN113897409A (en) * | 2021-11-16 | 2022-01-07 | 大连民族大学 | Preparation method of minced fillet anti-freezing small molecular peptide |
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| CN113897409A (en) * | 2021-11-16 | 2022-01-07 | 大连民族大学 | Preparation method of minced fillet anti-freezing small molecular peptide |
| CN113897409B (en) * | 2021-11-16 | 2023-11-03 | 大连民族大学 | Preparation method of surimi anti-freezing small molecule peptide |
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| CN107058437B (en) | 2021-02-05 |
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