CN108308261A - A kind of preparation method and applications of shrimp antifreeze - Google Patents
A kind of preparation method and applications of shrimp antifreeze Download PDFInfo
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- CN108308261A CN108308261A CN201810036017.0A CN201810036017A CN108308261A CN 108308261 A CN108308261 A CN 108308261A CN 201810036017 A CN201810036017 A CN 201810036017A CN 108308261 A CN108308261 A CN 108308261A
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- 230000002528 anti-freeze Effects 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 4
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- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- JTIJZYSPRDTGGH-UHFFFAOYSA-L disodium;2-nitro-5-sulfonatosulfanylbenzoate Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC(SS([O-])(=O)=O)=CC=C1[N+]([O-])=O JTIJZYSPRDTGGH-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
-
- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method and applications of shrimp antifreeze, using shrimp head and shrimp as raw material, raw material is pre-processed to obtain shrimp slurry liquid, compound protease is added into the shrimp slurry liquid, 15~45min of enzyme digestion reaction occurs at 50~65 DEG C, the shrimp antifreeze is obtained after isolating and purifying.The shrimp antifreeze that the present invention is prepared can preferably in freezing-inhibiting storage the gel strength and retention ability of shrimp reduction, inhibit cold storage procedure Prawn meat albumen that denaturation and protein oxidation occurs, with preferable anti-freezing property and antioxygenic property, cryoprotective effects are better than common sucrose and phosphate.
Description
Technical field
The present invention relates to aquatic products by-product manufacture fields, and in particular to a kind of preparation method of shrimp antifreeze and its answers
With.
Background technology
Shrimp is one of maximum aquatic products of yield in the world, but the first-class leftover bits and pieces of a large amount of shrimp is generated in the processing of prawn
It is not fully used.These leftover bits and pieces rich in nutrition content, contain a large amount of protein, amino acid and trace element.Mesh
These preceding by-products are mostly used for production feed and fertilizer, and value-added content of product is low, and by-product is not fully utilized, and one
Determine the waste that degree causes shrimp resources.
Protein zymolyte is with a wide range of applications in field of food, has many good characteristics, such as frost resistance, fresh-keeping
Agent, water-retaining property etc..Antifreeze protein polypeptide has the function of low-temperature protection, can be used as a kind of advanced antifreeze, medicine, cosmetics,
The fields such as biology, food, agronomy have a wide range of applications.Freezing be the aquatic products such as shrimps it is the most frequently used be also most effective preservation
Method can be maximally maintained the freshness of shrimp, but prolonged cold storage can lead to the quality decline of shrimp, such as protein
Denaturation, protein degradation, gel strength decline, and influence the quality and wind of shrimp and shrimp fabricated product (shrimp meat sausage, shrimp meat ball etc.)
Taste.
Some shrimp noggin zymolytes with specific functional features are applied to the freeze proof fresh-keeping of shrimp frozen storage, have
Naturally, the significant advantages such as safe and efficient can also avoid the problem that sugared adding too much in traditional commerce antifreeze.Freeze proof egg
Ice crystal forms and to structural damage, improves gel characteristic and the production of the products such as shrimp meat sausage when white polypeptide can reduce shrimp cold storage
Product quality.
Domestic and international patent application in relation to antifreeze protein polypeptide and authorization conditions, the country have from fish-skin, Ammopiptanthus mongolicus, ox
Extraction prepares the patent document of antifreeze protein in skin, pigskin, insect；It is anti-that patent CN201310441149.9 discloses a kind of source of fish
Freeze polypeptide and preparation method thereof, this method is using collagen as raw material, by papain enzymolysis, using separation
The specific antifreeze peptide purified；Japan Patent JP2003142850 discloses the antifreeze protein in some fish blood
And their amino acid sequence.There are many research reports about the extraction separation antifreeze protein from fish at present.
Through retrieval, does not find to utilize using shrimp head and shrimp albumen as raw material, antifreeze protein polypeptide is prepared by enzymolysis, and
Applied to the report as freeze proof antistaling agent in the frozen storage of shrimp.
Invention content
The purpose of the present invention is to provide a kind of using shrimp head and shrimp of the shrimp as raw material, with preferable freeze preservation effect
The preparation method and applications of meat antifreeze.
A kind of preparation method of shrimp antifreeze provided by the invention carries out raw material using shrimp head and shrimp as raw material
Pretreatment obtain shrimp slurry liquid, compound protease is added into the shrimp slurry liquid, at 50~65 DEG C occur enzyme digestion reaction 15~
45min obtains the shrimp antifreeze after isolating and purifying.
It since moisture and protein content are very high in aquatic products, carries out in frozen storage, Freezing inducement denaturation easily occurs, makes
At quality deterioration.Studies have shown that adding the frost resistance that protein matter can effectively improve shrimp in the storage of shrimp
Can, protein intrinsic in shrimp can be hydrolyzed into polypeptide by the present invention using compound protease, which is applied to
As the antifreeze of chilled storage in shrimp, can significantly inhibit thin base be oxidized to disulfide bond, improve shrimp gel strength and
Denaturation and degradation, the inhibition protein oxidation of fribrillin is effectively relieved, to play preferable frost resistance in moisture holding capacity
Energy.The present invention digests at 50~65 DEG C, and in this temperature range, the activity of complex enzyme is higher, and enzymolysis ability is strong.
Preferably, the compound protease is 1 by weight ratio:1~2:1 alkali protease, neutral proteinase and flavor
Protease forms.
Alkali protease, also known as serine protease.Two kinds are common are, one is Novo protease, Ling Yiwei
Carsberg protease, the property and construction of the two are close, contain 275 and 274 amino acid residues respectively, by a polypeptide chain structure
At.In the lower stabilization in pH6~10, inactivated quickly when less than 6 or more than 11, therefore the pH of the enzyme digestion reaction of the present invention should be controlled 6
~10 ranges.Its activated centre contains serine, therefore claims serine protease.Alkali protease not only can hydrolysising peptide key, also have
Hydrolysis amido bond, ester bond and transesterification and the function of turning peptide can only hydrolyze protein, cannot be acted on due to the specificity of enzyme
In substances such as starch, fat.
Neutral proteinase is to belong to a kind of restriction endonuclease obtained by the fermented extraction of bacillus subtilis, can be used for various
Protein hydrolysis process, degree of hydrolysis is high, flavor is good, the macro-molecular protein of animals and plants can be hydrolyzed into small-molecular peptides or amino
Acid improves the biological value of product albumen peptide, is easy to be digested, improves the protein utilization and wind of final products
Taste.
Flavor protease is fermented using aspergillus oryzae, through advanced extraction process micro-filtration, ultrafiltration concentration, dry technology essence
It makes and obtains, then add some flavor substances, screening is re-dubbed flavor protease.This flavor protease is naturally safe, can apply
In the hydrolysis of various animal/vegetable proteins, during proteolysis reaction, Flavor Prccursors hydrolysis, to release flavor
Matter, enhancing and the flavor for improving product, meanwhile, food flavor enzyme can also control the bitter taste of peptide, and polypeptide is cut off by endo protease
Internal peptide bond, forms short-chain peptide, and some of them contain hydrophobic amino acid, thus as bitter peptide, using excision enzyme each time from
End cut-out one amino acid of release of polypeptide chain, to which bitter peptide is thoroughly degraded to amino acid, therefore uses flavor protease
Shrimp is digested, bitter taste can be removed, improves mouthfeel, optimizes shrimp flavor.
Alkali protease, neutral proteinase and flavor protease are used in combination, and enzymolysis ability is strong, have preferable flavor, right
The polypeptide that shrimp prepares under specific enzymatic hydrolysis condition can make storage when carrying out chilled storage to shrimp as antifreeze
Shrimp without bitter taste, with strong sea shrimp delicate flavour, while there are preferable anti-freezing property and antioxygenic property, cryoprotective effects
Better than the protein peptides that single protease is prepared, and the polypeptide is small molecular protein peptide, conducive to digesting and assimilating, biology effect
Valence is high, at low cost.
Preferably, the compound protease of addition accounts for the 0.3~0.5% of the total weight of the raw material.Compound egg is added
White enzyme will excessively greatly increase cost, and the too small function of influencing polypeptide of compound protease is added.
Preferably, the weight ratio of the shrimp head and shrimp is 5~8:1.
Preferably, the preprocessing process of the raw material is specific as follows：Shrimp head is cleaned, shrimp head and shrimp are broken into beater
Shrimp slurry, then into shrimp slurry be added 2~4 times of shrimp slurry weight water, stir to get shrimp slurry liquid.
Preferably, by the shrimp slurry liquid at 85~95 DEG C 10~20min of destroy the enzyme treatment.If there are solid in shrimp for shrimp slurry liquid
Some enzymes will influence the quality of enzymolysis product, it is therefore desirable to which prawn slurries carry out destroy the enzyme treatment.
Preferably, it is described isolate and purify the specific steps are：After enzyme digestion reaction, enzymolysis liquid obtained by the reaction is existed
At 90~95 DEG C keep the temperature 10~20min after, be cooled to room temperature, and centrifugal force be 3000~5000g under conditions of centrifugation 3~
6min collects supernatant, and freeze-drying is to get to the shrimp antifreeze after evaporation and concentration.
Enzymolysis liquid obtained by the reaction is kept the temperature into 10~20min at 90~95 DEG C, mainly by enzyme-deactivating, in order to avoid continue enzyme
Solution, influences the function of product.
Preferably, further include the steps that multi-ultrafiltration processing is carried out to the supernatant, the specific steps are：Use aperture for
The ceramic membrane of 6000 dalton carries out ultrafiltration to the supernatant, takes filtrate to get the egg of 6000 dalton is less than to molecular weight
White polypeptide, then aperture is used to carry out ultrafiltration to the filtrate for the ceramic membrane of 3000 dalton, filtrate is removed, it is cold after evaporation and concentration
It is lyophilized dry, obtains shrimp noggin polypeptide powder that molecular weight is 3000~6000 dalton to get to the shrimp antifreeze.This point
Son amount, which is the shrimp noggin polypeptide powder of 3000~6000 dalton, has good flavor and antifreezing function.
The present invention also provides a kind of applications of shrimp antifreeze, take fresh shrimp, are added into the shrimp as above-mentioned
The shrimp antifreeze, wherein the shrimp antifreeze being added accounts for the 0.4~1.2% of the total weight of the shrimp.0.4
There are preferable function and effect inside~1.2% range, while can effectively control production cost.
Preferably, the shrimp of shrimp antifreeze chilled storage 12 months at -18~-25 DEG C will be added.
The beneficial effects of the present invention are：(1) present invention is to carry out enzyme digestion reaction preparation under certain condition by prawn
Shrimp antifreeze is obtained, which applies the gel that can effectively control shrimp during shrimp chilled storage strong
The reduction of degree and retention ability inhibits cold storage procedure Prawn meat albumen that denaturation and protein oxidation occurs, preferable freeze proof to embody
Performance and antioxygenic property, cryoprotective effects are better than common sucrose and phosphate.(2) present invention using shrimp head and shrimp as former
Material, the antifreeze protein polypeptide being prepared derive from shrimp itself, belong to a kind of natural deicing fluid, product safety is reliable, and avoids
It adds higher sucrose of sugariness etc. and is used as freeze proof antistaling agent, prevent from preventing while influence of the sweet taste to prawn product taste flavor pair
Obesity, hypertension, diabetic population generate unfavorable health effect.(3) preparation method of the present invention uses biological enzyme digestion method, instead
It is shorter between seasonable, any substance unfavorable to body is not will produce in preparation process, safety is good.(4) the method for the present invention operates
Simple for process, equipment investment is few, and operation field is small, is suitable for industrialized production.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be explicitly described, it is clear that described embodiments are some of the embodiments of the present invention, rather than whole
Embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.Unless otherwise specified, technological means used is in embodiment
Conventional means well-known to those skilled in the art.
Embodiment 1
The preparation of the shrimp antifreeze of the present embodiment：
(1) 100 grams of (shrimp heads of freezing shrimp head and shrimp total weight at -20 DEG C are taken：Shrimp=8:1, weight ratio), 4 DEG C into
Row thaws 2 hours, cleans shrimp head, and shrimp head and shrimp are broken into shrimp slurry with beater；2.0 times of shrimp slurry weight are added into shrimp slurry again
Water, stir into shrimp slurry liquid.
(2) shrimp slurry liquid is heated 20 minutes at 85 DEG C and carries out enzyme deactivation.
(3) compound protease (alkali protease is added into shrimp slurry liquid：Neutral proteinase：Flavor protease)=1:2:
1) it, wherein the compound protease being added accounts for the 0.5% of the total weight of raw material (shrimp head, shrimp), is digested under the conditions of 50 DEG C
Reaction 15 minutes；After enzyme digestion reaction, enzymolysis liquid obtained by the reaction is kept the temperature 10 minutes at 95 DEG C, is cooled to room temperature,
3min is centrifuged under conditions of centrifugal force 5000g, collects supernatant.
(4) supernatant is subjected to multi-ultrafiltration processing：First use aperture super to supernatant for the ceramic membrane of 6000 dalton
Filter, takes filtrate, obtains molecular weight and is less than the polypeptide of 6000 dalton, then uses aperture for the ceramic membrane pair of 3000 dalton
Filtrate carries out further ultrafiltration, removes the filtrate for the polypeptide for being less than 3000 dalton containing molecular weight, is carried out after evaporation and concentration
Freeze-drying obtains shrimp noggin polypeptide powder that molecular weight is 3000~6000 dalton to get to shrimp antifreeze.
Application of the shrimp antifreeze of the present embodiment in shrimp meat：After taking fresh shrimp, decaptitating decladding to remove enteraden, shrimp rubs
Shrimp meat is made, addition accounts for the polypeptide powder of shrimp meat weight 0.4%, stirred and evenly mixed under 12 DEG C of low temperature environments.By shrimp
Chilled storage at a temperature of gruel is placed in -20 DEG C, chilled storage 12 months.
Embodiment 2
The preparation of the shrimp antifreeze of the present embodiment：
(1) 500 grams of (shrimp heads of freezing shrimp head and shrimp total weight at -20 DEG C are taken：Shrimp=5:1, weight ratio), at 4 DEG C
It thaws 3 hours, cleans shrimp head, shrimp head and shrimp are broken into shrimp slurry, then 3.0 times of shrimp slurry weight of addition into shrimp slurry with beater
Water stirs into shrimp slurry liquid；
(2) shrimp slurry liquid is heated 10 minutes at 95 DEG C and carries out enzyme deactivation.
(3) compound protease (alkali protease is added into shrimp slurry liquid：Neutral proteinase：Flavor protease)=1:1:
1) it, wherein the compound protease being added accounts for the 0.3~0.5% of the total weight of raw material (shrimp head, shrimp), is carried out under the conditions of 65 DEG C
Enzymolysis liquid obtained by the reaction after enzyme digestion reaction, is kept the temperature 15 minutes at 90 DEG C, is cooled to room by enzyme digestion reaction 30 minutes
Temperature centrifuges 6min under conditions of centrifugal force 4000g, collects supernatant.
(4) supernatant is subjected to multi-ultrafiltration processing：First use aperture super to supernatant for the ceramic membrane of 6000 dalton
Filter, takes filtrate, obtains molecular weight and is less than the polypeptide of 6000 dalton, then uses aperture for the ceramic membrane pair of 3000 dalton
Filtrate carries out further ultrafiltration, removes the filtrate for the polypeptide for being less than 3000 dalton containing molecular weight, is carried out after evaporation and concentration
Freeze-drying obtains shrimp noggin polypeptide powder that molecular weight is 3000~6000 dalton to get to shrimp antifreeze.
Application of the shrimp antifreeze of the present embodiment in shrimp meat：After taking fresh shrimp, decaptitating decladding to remove enteraden, shrimp rubs
Shrimp meat is made, addition accounts for the polypeptide powder of shrimp meat weight 0.8%, stirs and mix well under 10 DEG C of low temperature environments.It will
Chilled storage at a temperature of shrimp meat is placed in -18 DEG C, chilled storage 12 months.
Embodiment 3
The preparation of the shrimp antifreeze of the present embodiment：
(1) 1000 grams of (shrimp heads of freezing shrimp head and shrimp total weight at -20 DEG C are taken：Shrimp=7:1, weight ratio), at 10 DEG C
Thaw 2 hours, clean shrimp head, shrimp head and shrimp are broken into shrimp slurry with beater；4.0 times of shrimp slurry weights are added into shrimp slurry again
The water of amount stirs into shrimp slurry liquid.
(2) shrimp slurry liquid is heated 15 minutes at 90 DEG C and carries out enzyme deactivation.
(3) compound protease (alkali protease is added into shrimp slurry liquid：Neutral proteinase：Flavor protease)=1:1:
1) it, wherein the compound protease being added accounts for the 0.4% of the total weight of raw material (shrimp head, shrimp), is digested under the conditions of 60 DEG C
Reaction 45 minutes；After enzyme digestion reaction, enzymolysis liquid obtained by the reaction is kept the temperature 15 minutes at 90 DEG C, is cooled to room temperature,
6min is centrifuged under conditions of centrifugal force 3000g, collects supernatant.
(4) supernatant is subjected to multi-ultrafiltration processing：First use aperture super to supernatant for the ceramic membrane of 6000 dalton
Filter, takes filtrate, obtains molecular weight and is less than the polypeptide of 6000 dalton, then uses aperture for the ceramic membrane pair of 3000 dalton
Filtrate carries out further ultrafiltration, removes the filtrate for the polypeptide for being less than 3000 dalton containing molecular weight, is carried out after evaporation and concentration
Freeze-drying obtains shrimp noggin polypeptide powder that molecular weight is 3000~6000 dalton to get to shrimp antifreeze.
Application of the shrimp antifreeze of the present embodiment in shrimp meat：After taking fresh shrimp, decaptitating decladding to remove enteraden, shrimp rubs
Shrimp meat is made, addition accounts for the polypeptide powder of shrimp meat weight 1.2%, is mixed well in 8 DEG C of low temperature environment stirrings.By shrimp
Chilled storage at a temperature of gruel is placed in -20 DEG C, chilled storage 12 months.
Comparative example 1：White sugar and polyphosphate are added as antifreeze
After taking fresh shrimp, decaptitating decladding to remove enteraden, shrimp rubbing is made shrimp meat, the white sugar of addition shrimp meat weight 4% and
0.5% polyphosphate is mixed well in 8 DEG C of low temperature environment stirrings.Chilled storage at a temperature of shrimp meat is placed in -20 DEG C,
Chilled storage 12 months.
Comparative example 2：Any antifreeze is not added
After taking fresh shrimp, decaptitating decladding to remove enteraden, shrimp meat is made in shrimp rubbing, is mixed well in 8 DEG C of low temperature environment stirrings.
Chilled storage at a temperature of shrimp meat is placed in -20 DEG C, chilled storage 12 months.
Comparative example 3：With embodiment 3, the difference is that, alkali protease prawn slurries are used only and carry out enzyme digestion reaction.
Comparative example 4：With embodiment 3, the difference is that, neutral proteinase prawn slurries are used only and carry out enzyme digestion reaction.
Comparative example 5：With embodiment 3, the difference is that, flavor protease prawn slurries are used only and carry out enzyme digestion reaction.
Comparative example 6：With embodiment 3, the difference is that, papain prawn slurries are used only and carry out enzyme digestion reaction.
Experiment row
1, antifreeze is applied to the measurement of indices in shrimp meat
The indices of shrimp meat quality in Examples 1 to 3 and comparative example 1,2,3,4,5,6 are measured below：
It thaws 8~10 hours under the conditions of 12 months shrimp meats of freezing are placed in 6~8 DEG C, is cut into small pieces cut and mixes arena
The salt of shrimp meat weight 2.5% is added in Collapse 1~2 minute, continues to cut to mix and beats Collapse 2~3 minutes into sol form；By shrimp colloidal sol
It pouring into the casing of diameter 3cm, two sections of heatings (40 DEG C are heated 35 minutes, then 90 DEG C are heated 30 minutes) are heated, 4~
After being refrigerated 2 hours at 6 DEG C, the measurement of following index is carried out：
(1) gel strength
Shrimp meat sausage is cut into the cylinder of 3.0cm high, its Fracture Force and recess degree are tested using Texture instrument (TA-XT2i), from
And measure gel strength.
Gel strength (g.mm)=Fracture Force (g) × cup depth (mm)
Parameter setting：Model of popping one's head in selection diameter 5mm ball-types probe；Mode determination selects compressing force；Rate before surveying：1mm/
s；Test rate：1mm/s；Rate after survey：Acquiescence；Compression factor：60% (compression ratio：60%)；Trigger type；Trigger force：
100N。
(2) retention ability
Shrimp meat sausage is cut into thin slice after 0.5~1.0cm, and after weighing, shrimp meat sausage is sandwiched among filter paper, below 3 filter paper, on
Filter paper is opened in face 2, is kept for 2~3 minutes with 5kg weight pressure-like product, is weighed again, and retention ability (can extrude moisture) is calculated.
Weight (g) × 100 before weight (g)/pressure after retention ability (%)=pressure
(3) sulfhydryl content
The NaCl solution of 0.6mol/L is added in shrimp meat sausage after rubbing, extract fribrillin, and biuret method measures albumen
Concentration.The fribrillin solution of a concentration of 4mg/ml of 0.5ml is taken, 4.5ml buffer solution As (pH8.0, concentration 0.2mol/ is added
Tris-HCl the buffer solutions of L, wherein urea containing 8mol/L, 1%SDS and 3mmol/L EDTA), it mixes well to obtain mixed liquor.
4ml mixed liquors are taken, 0.5ml buffer solution Bs (2mmol DTNB-0.2mol/L Tris-HCl buffer solutions, pH 8.0) are added, in 40
25min is incubated at DEG C, its absorbance is measured under 412nm after room temperature cooling.Blank group pH is 7, concentration 0.6mol/L NaCl generations
For sample.Sulfhydryl content is calculated with light absorption value, using molar absorptivity 13600mol-1cm-1L, is indicated with mol/g albumen.
Sulfhydryl content calculation formula：
Sulfhydryl content (mol/g)=A*D/C*B
Wherein A indicates that light absorption value, B indicate that prepare liquid albumen concentration (4mg/ml), C indicate that molecule absorptivity, value are
13600, D be extension rate (11.25).
(4) disulfide bond content
The shrimp meat sausage fribrillin solution of a concentration of 4mg/ml of 0.5ml is taken, 4.5ml buffer solutions D is added, and (8mol/L urinates
Element, 3mmol/L EDTA, 1%SDS, 0.1mol/L Na2SO3, 0.2mol/L Tris-HCl, pH 8.0), it mixes well to obtain
Mixed liquor.4ml mixed liquors are taken, 0.5ml buffer solutions C (8mol/L urea, 3mmol/L EDTA, 1%SDS, 0.1mol/L is added
Na2SO3, 10mmol/L NTSB, 0.2mol/L Tris-HCl, pH 9.5), 25min is incubated at 40 DEG C, after room temperature cooling
Its absorbance is measured under 412nm.Blank group replaces sample with pH by 7, concentration 0.6mol/L NaCl.In triplicate, disulfide bond contains
Amount is calculated with light absorption value, using molar absorptivity 13600mol-1cm-1L, is indicated with mol/g albumen.Sulfhydryl content calculates public
Formula：
Disulfide bond content (mol/g)=A*D/C*B
Wherein A indicates that light absorption value, B indicate that prepare liquid albumen concentration (4mg/ml), C indicate that molecule absorptivity, value are
13600, D be extension rate (11.25).
The measurement result of the above indices is shown in Table 1.
1 shrimp meat of table and product storage quality comparison
As it can be seen from table 1 after shrimp meat freezes 12 months at -20 DEG C, the antifreeze protein peptide of the present invention is added with bright
Aobvious freeze proof effect adds antifreeze of the present invention compared with the shrimp for not adding any antifreeze, can significantly improve freezing shrimp
The gel strength and retention ability of shrimp meat sausage product is made in meat, mitigates the albuminous degeneration that shrimp albumen occurs during chilled storage
And protein oxidation.Antifreeze cryoprotective effects of the present invention are better than+0.5% polyphosphate of white sugar of common antifreeze 4%, antioxygen
Change+0.5% polyphosphate of white sugar that significant effect is better than common antifreeze 4%.
The product of alkali protease, neutral proteinase and flavor protease enzymolysis can also improve the gel of freezing shrimp
Intensity and moisture holding capacity have certain cryoprotective effects, but significant effect is less than the cryoprotective effects of compound protease enzymolysis product,
Meanwhile the product of compound protease enzymolysis of the invention its anti-freezing property is significantly better than papain.
2, the test lost of thawing anti-to peeled shrimp in frozen storage
Fresh shrimp ice temperature is taken to die suddenly, peeled shrimp is soaked in the polypeptide solution that Examples 1 to 3 is prepared by decaptitating, decladding
10min in (8% albumen peptide solution) takes out peeled shrimp and drains, packs, and the chilled storage at -18~-20 DEG C is steaming peeled shrimp
Freezing is used as blank control at -18~-20 DEG C after being impregnated in distilled water, calculates peeled shrimp defrosting loss late in frozen storage and (thaws
Loss late (%)=[weight (g) after weight (g)-is thawed before thawing]/weight (g) × 10 before thawing), the results are shown in Table 2.
Cryoprotective effects of the 2 polypeptide solution of table to peeled shrimp
As shown in Table 2, the shrimp polypeptide that the present invention is prepared has significantly loss of thawing in peeled shrimp frozen storage
Control action, compared with blank control group, loss late reduce by 50% or so.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, it will be understood by those of ordinary skill in the art that：It still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features；
And these modifications or replacements, various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (10)
1. a kind of preparation method of shrimp antifreeze, which is characterized in that using shrimp head and shrimp as raw material, carried out to the raw material
Pretreatment obtain shrimp slurry liquid, compound protease is added into the shrimp slurry liquid, at 50~65 DEG C occur enzyme digestion reaction 15~
45min obtains the shrimp antifreeze after isolating and purifying.
2. the preparation method of shrimp antifreeze as described in claim 1, which is characterized in that the compound protease is by weight ratio
It is 1:1~2:1 alkali protease, neutral proteinase and flavor protease composition.
3. the preparation method of shrimp antifreeze as described in claim 1, which is characterized in that the compound protease accounts for the original
Expect the 0.3~0.5% of total weight.
4. the preparation method of shrimp antifreeze as described in claim 1, which is characterized in that the weight ratio of the shrimp head and shrimp
It is 5~8:1.
5. the preparation method of shrimp antifreeze as described in claim 1, which is characterized in that the preprocessing process of the raw material has
Body is as follows：Shrimp slurry is made in shrimp head and shrimp, then the water of 2~4 times of shrimp slurry weight is added into the shrimp slurry, is stirred to get described
Shrimp slurry liquid.
6. the preparation method of shrimp antifreeze as claimed in claim 5, which is characterized in that by the shrimp slurry liquid at 85~95 DEG C
10~20min of lower destroy the enzyme treatment.
7. the preparation method of shrimp antifreeze as described in claim 1, which is characterized in that the specific steps isolated and purified
For：After enzyme digestion reaction, after enzymolysis liquid obtained by the reaction is kept the temperature 10~20min at 90~95 DEG C, it is cooled to room temperature,
And 3~6min is centrifuged under conditions of centrifugal force is 3000~5000g, collect supernatant, after evaporation and concentration freeze-drying to get
To the shrimp antifreeze.
8. the preparation method of shrimp antifreeze as claimed in claim 7, which is characterized in that further include being carried out to the supernatant
The step of multi-ultrafiltration processing, the specific steps are：Aperture is used to surpass to the supernatant for the ceramic membrane of 6000 dalton
Filter, takes filtrate, then aperture is used to carry out ultrafiltration to the filtrate for the ceramic membrane of 3000 dalton, removes filtrate, is concentrated by evaporation
After be freeze-dried, obtain molecular weight be 3000~6000 dalton shrimp noggin polypeptide powder, the as described shrimp antifreeze.
9. a kind of application of shrimp antifreeze, which is characterized in that take fresh shrimp, claim 1~8 is added into the shrimp
The shrimp antifreeze, wherein the shrimp antifreeze being added accounts for the 0.4~1.2% of the total weight of the shrimp.
10. the application of shrimp antifreeze as claimed in claim 9, which is characterized in that the shrimp of the shrimp antifreeze will be added
Meat chilled storage 12 months at -18~-25 DEG C.
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| CN111937952A (en) * | 2020-07-29 | 2020-11-17 | 中国农业大学 | Freezing preservative based on fish scale protein zymolyte and preparation method and application thereof |
| CN114081144A (en) * | 2021-10-25 | 2022-02-25 | 宁波大学 | Preparation method of shrimp paste product |
| CN114990095A (en) * | 2022-06-28 | 2022-09-02 | 天津天隆江大生物科技有限公司 | Complex enzyme preparation for producing antifreeze protein polypeptide and application thereof |
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Application publication date: 20180724 |