CN107788201A - A kind of method for promoting grass carp protein hydrolysate Maillard reaction - Google Patents
A kind of method for promoting grass carp protein hydrolysate Maillard reaction Download PDFInfo
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- CN107788201A CN107788201A CN201711111463.5A CN201711111463A CN107788201A CN 107788201 A CN107788201 A CN 107788201A CN 201711111463 A CN201711111463 A CN 201711111463A CN 107788201 A CN107788201 A CN 107788201A
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- grass carp
- maillard reaction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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Abstract
The invention discloses a kind of method for promoting grass carp protein hydrolysate Maillard reaction, it is related to Maillard reaction field.The grass carp flesh of fish is taken to add water by quality volume, minced fillet is made, a certain amount of minced fillet is taken to add water to be made into Grass Carp Surimi suspension, flavor protease is added after energy gathering type ultrasonic device pre-processes 5~15min under the conditions of 300~500W/L of ultrasonic power density and digests 4~10h, enzymolysis process maintains pH in 6.75 and temperature at 50 DEG C, glucose is added directly in enzymolysis product in proportion after enzymolysis terminates, after carrying out Maillard reaction certain time at high temperature, rapid ice bath cools to terminate its reaction.In Grass Carp Surimi suspension after ultrasound pre-processes, grass carp albumen produces a certain degree of denaturation, is allowed to easily by protease hydrolyzed, and then plays a part of promoting grass carp protein hydrolysate Maillard reaction.
Description
Technical field
The present invention relates to Maillard reaction field, particularly a kind of ultrasound pretreatment grass carp albumen, promote its enzymolysis product
The method of Maillard reaction.
Background technology
Maillard reaction is also referred to as non-enzymatic browning reaction, refers in the amino acid containing free amine group, peptide or protein matter
The chemical reaction of a series of complex occurred between carbonyls (sugar).Maillard reaction can significantly improve protein and
The functional characteristic of polypeptide, including dissolubility, emulsibility, foaming characteristic, inoxidizability, stability etc. are improved, while can also improve
The flavor of albumen or polypeptide.
The conventional method for being used to improve Maillard reaction includes the technologies such as impulse electric field, microwave radiation, ultrasonic wave, wherein
Ultrasonic technology because its have simple to operate, significant effect, nutriment loss less, have no toxic side effect, operating cost is cheap, easy
The advantages that realizing industrial amplificationization, and widely apply.Current study show that ultrasonic wave can be directly used for polypeptide system, promote more
Maillard reaction process (a kind of method for accelerating polypeptide-carbohydrate system Maillard reaction process, the number of patent application of peptide：
201710247038.2) ultrasound, is directly acted on into albumen system, can also promote the Mei Lade of albumen anti-by pre-processing albumen
Should (influence of the ultrasound pretreatment to casein Maillard reaction and its product functional characteristic, Ge Wei, 2015).However, by ultrasound
Technology pre-processes applied to protein raw materials, and to realize the Maillard reaction of its enzymolysis product of promotion, there is not been reported.
The content of the invention
It is an object of the invention to provide a kind of ultrasound to pre-process grass carp albumen, promotes the side of its enzymolysis product Maillard reaction
Method.
In order to realize foregoing invention purpose, technical scheme is as follows：
Energy gathering type ultrasonic device, mainly by groups such as energy gathering type ultrasonic probe, ultrasonic generator, ultrasonication room, controllers
Into.Ultrasonic probe is the contact interface of ultrasonic instrument and sample, and ultrasonic generator produces ultrasound, and ultrasonication room is that sample receives
The place of ultrasonication, controller control ultrasonic generator and ultrasonication room, wherein controller by cable respectively with ultrasound
Generator is connected with ultrasonication room, and ultrasonic probe is connected by cable with ultrasonic generator.
A kind of method that ultrasound pretreatment grass carp albumen accelerates its enzymolysis product Maillard reaction speed, enters in the steps below
OK：The grass carp flesh of fish is taken by mass volume ratio 1：3 (g/mL) add water, and minced fillet is made through mechanical homogeniser homogenate 10min, takes certain
Amount minced fillet adds water to be made into Grass Carp Surimi suspension (protein content 35g/L), through energy gathering type ultrasonic device in ultrasonic power density 300
Flavor protease (enzyme bottom ratio=1 is added after 5~15min is pre-processed under the conditions of~500W/L:100 (m/m)) 4~10h of enzymolysis, enzyme
Solution preocess maintains pH in 6.75 and temperature at 50 DEG C, by glucose (glucose in proportion after enzymolysis terminates：Grass carp albumen=1:
5~1:7 (m/m)) it is added directly in enzymolysis product, after carrying out Maillard reaction certain time at high temperature, rapid ice bath
Cool to terminate its reaction.
Wherein described grass carp meat albumen can simply be substituted by other albumen.
Wherein described flavor protease can simply be substituted by other protease.
Wherein described glucose can simply be substituted by other reduced sugars.
Advantages of the present invention：
Grass carp albumen is pre-processed using ultrasound so that fish protein produces a certain degree of denaturation, is allowed to easily by protease
Enzymolysis, and then promote the Maillard reaction of its enzymolysis product.Compared with non-ultrasound, the reaction system melanoidin concentration of ultrasonication
15.34~194.58% can be improved.
Embodiment
Used term in the present invention, unless otherwise specified, typically have those of ordinary skill in the art usual
The implication of understanding.The present invention is described in further detail with reference to specific embodiment, and with reference to data.It should be understood that these
Simply the present invention is further described for embodiment, it is impossible to is interpreted as limiting the scope of the present invention, the skill in the field
Art engineer can make some nonessential modifications and adaptations to the present invention according to the content of foregoing invention.
Below in an example, the various processes and method not being described in detail are conventional methods as known in the art.
The source of agents useful for same, trade name and it is necessary to list its constituent person, indicates on the first appearance, thereafter phase used
With reagent unless otherwise specified, it is identical with the content indicated first.
Grass carp used in the present embodiment and reference examples is bought from industry locality supermarket.
The suspended liquid making method of Grass Carp Surimi used in the present embodiment and reference examples is as follows：
The grass carp flesh of fish is taken by mass volume ratio 1：3 (g/mL) add water, and minced fillet is made through mechanical homogeniser homogenate 10min,
A certain amount of minced fillet is taken to add water to be made into the Grass Carp Surimi suspension that protein concentration is 35g/L.
Flavor protease purchase believes (China) Bioisystech Co., Ltd, enzyme activity from Novi used in the present embodiment and reference examples
For 500LAPU/g.LAPU refers to the enzyme amount needed for hydrolysis 1mmol L-Leus-paranitroanilinum per minute.
Glucose used in the present embodiment and reference examples is bought from Chemical Reagent Co., Ltd., Sinopharm Group.
Energy gathering type ultrasonic device used in the present embodiment is purchased from Wenzhou Bo Chuan light industry and machinery Co., Ltd, model BC-CS-
1200.Mainly it is made up of energy gathering type ultrasonic probe, ultrasonic generator, ultrasonication room, controller etc..Details operates reference instrument
Specification.
The present embodiment and reference examples melanoidin detection method are as follows：
Melanoidin is Maillard reaction end-product, and melanoidin concentration is higher, and to show that Maillard reaction is carried out more thorough.Sample
0.2mL is sampled after diluting on demand and adds 3.5mL phosphate buffers (pH 8.5,1/15mol/L), light absorption value is determined at 420nm
A420.According to formula C=(A420/ ε × N)/100 calculate melanoidin concentration, wherein N (N=18.5) is extension rate, and ε takes
500L·mol-1·cm-1, C is melanoidin concentration, and unit mmol/L, all samples are using distilled water as blank.
Reference examples 1
500mL beakers are taken to add 400mL Grass Carp Surimi suspensions, regulation pH is 6.75 and adds 0.14g flavor proteases
And 4h is digested at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis terminates through 100 DEG C of oil baths
Glucose 2g and stirring is directly added into after enzyme deactivation 10min, in beaker to be placed in oil bath 1h at 100 DEG C to carry out Mei Lade anti-
Should, rapid ice bath cools to terminate Maillard reaction after terminating, and after centrifuging (4000r/min, 10min), takes supernatant 0.2mL,
3.5mL phosphate buffers (pH 8.5,0.0667mol/L) are added, light absorption value A is determined at 420nm420.Substitute into formula and calculate class
Black smart concentration.The concentration of melanoidin is 6.83 ± 2.27mmol/L in sample.
Reference examples 2
500mL beakers are taken to add 400mL Grass Carp Surimi suspensions, regulation pH is 6.75 and adds 0.14g flavor proteases
And 10h is digested at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis terminates through 100 DEG C of oil
After bathing enzyme deactivation 10min, glucose 2g and stirring is directly added into beaker and is placed in oil bath 1h at 100 DEG C to carry out Mei Lade anti-
Should, rapid ice bath cools to terminate Maillard reaction after terminating, and after centrifuging (4000r/min, 10min), takes supernatant 0.2mL,
3.5mL phosphate buffers (pH 8.5,0.0667mol/L) are added, light absorption value A is determined at 420nm420.Substitute into formula and calculate class
Black smart concentration.The concentration of melanoidin is 10.17 ± 1.85mmol/L in sample.
Embodiment 1
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 300W/L, supersonic frequency is 28kHz, ultrasound pretreatment 5min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 4h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis
Terminate after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath 1h at 100 DEG C
Maillard reaction is carried out, rapid ice bath cooling is to terminate Maillard reaction after terminating, after centrifuging (4000r/min, 10min),
Supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value A is determined at 420nm420.Generation
Enter formula and calculate melanoidin concentration.The concentration of melanoidin is 11.73 ± 2.03mmol/L in sample.
Embodiment 2
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 300W/L, supersonic frequency is 28kHz, ultrasound pretreatment 10min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 6h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis
Terminate after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath 1h at 100 DEG C
Maillard reaction is carried out, rapid ice bath cooling is to terminate Maillard reaction after terminating, after centrifuging (4000r/min, 10min),
Supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value A is determined at 420nm420.Generation
Enter formula and calculate melanoidin concentration.The concentration of melanoidin is 19.38 ± 2.31mmol/L in sample.
Embodiment 3
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 300W/L, supersonic frequency is 28kHz, ultrasound pretreatment 10min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 7h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis
Terminate after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath 1h at 100 DEG C
Maillard reaction is carried out, rapid ice bath cooling is to terminate Maillard reaction after terminating, after centrifuging (4000r/min, 10min),
Supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value A is determined at 420nm420.Generation
Enter formula and calculate melanoidin concentration.The concentration of melanoidin is 20.12 ± 2.45mmol/L in sample.
Embodiment 4
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 300W/L, supersonic frequency is 28kHz, ultrasound pretreatment 15min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 10h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzyme
Solution terminates after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath at 100 DEG C
1h carries out Maillard reaction, and rapid ice bath cooling is to terminate Maillard reaction after terminating, through centrifuging (4000r/min, 10min)
Afterwards, supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value is determined at 420nm
A420.Substitute into formula and calculate melanoidin concentration.The concentration of melanoidin is 17.44 ± 1.78mmol/L in sample.
Embodiment 5
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 500W/L, supersonic frequency is 28kHz, ultrasound pretreatment 5min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 4h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis
Terminate after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath 1h at 100 DEG C
Maillard reaction is carried out, rapid ice bath cooling is to terminate Maillard reaction after terminating, after centrifuging (4000r/min, 10min),
Supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value A is determined at 420nm420.Generation
Enter formula and calculate melanoidin concentration.The concentration of melanoidin is 10.66 ± 1.85mmol/L in sample.
Embodiment 6
Take 500mL beakers to add 400mL Grass Carp Surimi suspensions, liquid level was not had energy gathering type ultrasonic probe, in ultrasonic work(
Under the conditions of rate density is 500W/L, supersonic frequency is 28kHz, ultrasound pretreatment 15min, regulation pH are 6.75, are added in beaker
0.14g flavor proteases simultaneously digest 10h at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzyme
Solution terminates after 100 DEG C of oil bath enzyme deactivation 10min, glucose 2g is directly added into beaker stirs and be placed in oil bath at 100 DEG C
1h carries out Maillard reaction, and rapid ice bath cooling is to terminate Maillard reaction after terminating, through centrifuging (4000r/min, 10min)
Afterwards, supernatant 0.2mL is taken, adds 3.5mL phosphate buffers (pH 8.5,0.0667mol/L), light absorption value is determined at 420nm
A420.Substitute into formula and calculate melanoidin concentration.The concentration of melanoidin is 16.51 ± 1.93mmol/L in sample.
Embodiment 7
500mL beakers are taken to add 400mL Grass Carp Surimi suspensions, regulation pH is 6.75 and adds 0.14g flavor proteases
And 4h is digested at 50 DEG C, with NaOH solution (0.5mol/L) maintenance reaction system pH 6.75.Enzymolysis terminates through 100 DEG C of oil baths
Glucose 2.8g and stirring is directly added into after enzyme deactivation 10min, in beaker to be placed in oil bath 1h at 100 DEG C to carry out Mei Lade anti-
Should, rapid ice bath cools to terminate Maillard reaction after terminating, and after centrifuging (4000r/min, 10min), takes supernatant 0.2mL,
3.5mL phosphate buffers (pH 8.5,0.0667mol/L) are added, light absorption value A is determined at 420nm420.Substitute into formula and calculate class
Black smart concentration.The concentration of melanoidin is 8.72 ± 2.44mmol/L in sample.
Claims (4)
- A kind of 1. method for promoting grass carp protein hydrolysate Maillard reaction, it is characterised in that carry out as steps described below：Take The grass carp flesh of fish presses mass volume ratio 1：3 (g/mL) add water, and minced fillet is made through mechanical homogeniser homogenate 10min, takes a certain amount of fish Mi Jiashui is made into Grass Carp Surimi suspension (protein content 35g/L), through energy gathering type ultrasonic device ultrasonic power density 300~ Flavor protease (enzyme bottom ratio=1 is added after 5~15min is pre-processed under the conditions of 500W/L:100 (m/m)) 4~10h of enzymolysis, enzymolysis Process maintains pH, at 50 DEG C, to be added directly to glucose in enzymolysis product in proportion after enzymolysis terminates in 6.75 and temperature, After carrying out Maillard reaction certain time at high temperature, rapid ice bath cools to terminate its reaction.
- A kind of 2. method for promoting grass carp protein hydrolysate Maillard reaction according to claim 1, it is characterised in that Ultrasound 5~15min of pretreatment, ultrasonic power density used in ultrasound pretreatment is 300~500W/L.
- A kind of 3. method for promoting grass carp protein hydrolysate Maillard reaction according to claim 1, it is characterised in that The mass ratio of glucose and grass carp albumen is 1：5~1：7.
- A kind of 4. method for promoting grass carp protein hydrolysate Maillard reaction according to claim 1, it is characterised in that 4~10h, pH 6.75 are digested, temperature is 50 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915995A (en) * | 2019-12-03 | 2020-03-27 | 江苏省农业科学院 | Method for preparing pet feed additive from poultry liver protein hydrolysate |
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| WO2016119629A1 (en) * | 2015-01-30 | 2016-08-04 | 江苏大学 | Method for preparing functional polypeptide through multimode ultrasonic enhancing enzymolysis |
| CN106986915A (en) * | 2017-04-17 | 2017-07-28 | 江苏大学 | A kind of method for accelerating polypeptide carbohydrate system Maillard reaction process |
| CN107159074A (en) * | 2017-04-17 | 2017-09-15 | 江苏大学 | A kind of method for shortening the solid phase Maillard reaction time |
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2017
- 2017-11-13 CN CN201711111463.5A patent/CN107788201A/en active Pending
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| WO2016119629A1 (en) * | 2015-01-30 | 2016-08-04 | 江苏大学 | Method for preparing functional polypeptide through multimode ultrasonic enhancing enzymolysis |
| CN104738514A (en) * | 2015-04-03 | 2015-07-01 | 江苏大学 | Preparation method of natural grass carp essence |
| CN106986915A (en) * | 2017-04-17 | 2017-07-28 | 江苏大学 | A kind of method for accelerating polypeptide carbohydrate system Maillard reaction process |
| CN107159074A (en) * | 2017-04-17 | 2017-09-15 | 江苏大学 | A kind of method for shortening the solid phase Maillard reaction time |
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| CN110915995A (en) * | 2019-12-03 | 2020-03-27 | 江苏省农业科学院 | Method for preparing pet feed additive from poultry liver protein hydrolysate |
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