CN109122841A - The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices - Google Patents
The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices Download PDFInfo
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- CN109122841A CN109122841A CN201810880675.8A CN201810880675A CN109122841A CN 109122841 A CN109122841 A CN 109122841A CN 201810880675 A CN201810880675 A CN 201810880675A CN 109122841 A CN109122841 A CN 109122841A
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- gadus
- polypeptide
- potato
- antistaling agent
- chitosan
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- 241000276435 Gadus Species 0.000 title claims abstract description 58
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 58
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 57
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 57
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 56
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 108091005658 Basic proteases Proteins 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 235000019733 Fish meal Nutrition 0.000 abstract description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- 230000003276 anti-hypertensive effect Effects 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 2
- 229960003067 cystine Drugs 0.000 abstract description 2
- 235000015872 dietary supplement Nutrition 0.000 abstract description 2
- 239000004467 fishmeal Substances 0.000 abstract description 2
- 229930182817 methionine Natural products 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 13
- 241000366676 Justicia pectoralis Species 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 230000005764 inhibitory process Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- -1 4- hexyl Chemical group 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000010911 Enzyme Precursors Human genes 0.000 description 1
- 108010062466 Enzyme Precursors Proteins 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- WTDRDQBEARUVNC-UHFFFAOYSA-N L-Dopa Natural products OC(=O)C(N)CC1=CC=C(O)C(O)=C1 WTDRDQBEARUVNC-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000000227 bioadhesive Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- MHUWZNTUIIFHAS-CLFAGFIQSA-N dioleoyl phosphatidic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(COP(O)(O)=O)OC(=O)CCCCCCC\C=C/CCCCCCCC MHUWZNTUIIFHAS-CLFAGFIQSA-N 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012636 effector Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229960004502 levodopa Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000003458 metachromatic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 229960001755 resorcinol Drugs 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides the color protecting method of a kind of gadus polypeptide anti-enzymatic regent and potato fresh slices, the synergy that antistaling agent generates after being mixed by different components, reach preservation, the ingredient of antistaling agent includes gadus polypeptide, chitosan, calcium chloride, potato antistaling agent range by weight percentage is gadus polypeptide 0.1%~0.3%, calcium chloride 0.8%~1.0%, chitosan 1.3%~1.5%.Gadus polypeptide has the function of bacteriostatic activity, immunocompetence, antihypertensive active and antioxidant activity etc. in the present invention, is that vegetable protein is lacked wherein containing certain lysine, methionine and cystine.Nowadays, deep-sea fish meal protein is widely applied to grade nutritional supplement, flavouring, drinks etc..
Description
Technical field
The invention belongs to preservation field, the color protecting method of especially a kind of gadus polypeptide anti-enzymatic regent and potato fresh slices.
Background technique
As the improvement of people's living standards, fresh cut product is more and more popular with consumers, and potato conduct
The fourth-largest cereal crops in the world, market demand is huge, and the prior art has the following disadvantages:
Potato in process due to being damaged by mechanical, after fresh-cut phenols substrate under the action of enzyme with sky
Oxidation symphysis in gas closely generates black high polymer at quinones substance, so fresh-cut potato is very easy to discoloration.Occur brown
The potato fresh slices of change will affect its shelf life.
The fresh-keeping of potato fresh slices mainly has the methods of controlled atmosphere, natural extracts, fresh chemically at present.These skills
Art or there are security risk, complicated for operation or fresh-keeping effect are undesirable, limits the circulation and application of fresh cut product.Therefore, lead to
Cross green, conveniently, safely, the exploitation of efficiently fresh cut product preservation method, it will help extend the shelf of potato fresh slices
Phase reduces its mass loss.
For the color protection research of the fresh slices of potato, following technology contents are disclosed:
1, chipping potatoes color protecting method studies surface, in effect of color protection, half Guang ammonia of sodium hydrogensulfite > citric acid > L-
Acid > phosphoric acid > lactic acid.
2, article " mechanism of action to inhibitor and potato PPO and its answering in potato slices color protection
With being studied ", this article is to mention proenzyme material with potato, gradually isolates and purifies, substantially removal foreign protein, obtains Rate activity
For 747U/mg, the partially purified potato PPO that purification is 10.1.Using the enzyme as object, using L DOPA the bottom of as
Object, the effector pair of five seed types such as research tannic acid, gallic acid, cysteine, flavonoid substances, 4- hexyl resorcin
The effect of potato PPO studies their Inhibitory Mechanism, measures inhibition constant, and make with Mushroom Tyrosinase
Compare.
3, article " influence of the different color protection treatments to peeling chipping potatoes effect of color protection ", using edible film to Ma Ling
Potato slice carries out coating-film fresh-keeping result of study and shows: the optimal colour protecting liquid of effect of color protection is that 1.5% citric acid+1.0% is anti-bad
+ 0.15% calcium chloride of hematic acid also has obvious effects on to inhibition of potato polyphenol oxidase activity using low power microwave radiation
It handles through 1.5% chitosan or 1.5% Sodium Alginate Coating after the potato of color protection, stores 1 week under refrigerated conditions again,
Its appearance luster keeps good substantially.
The present invention takes new color protecting method from the metachromatic principle of potato, and effect is obvious.
Summary of the invention
The object of the present invention is to provide a kind of gadus polypeptide anti-enzymatic regent and the color protecting method of potato fresh slices, this method
It can be effectively prevent potato block brown stain, extend the shelf life of fresh potato flakes.
In order to achieve the above object, present invention provide the technical scheme that
A kind of antistaling agent of the potato fresh slices prevent-browning of the polypeptide containing gadus, ingredient contain gadus polypeptide.
Moreover, the weight percent of the gadus polypeptide is 0.1%~0.3%.
Moreover, including the aqueous solution of gadus polypeptide, chitosan, calcium chloride, by weight percentage range are as follows:
Gadus polypeptide 0.1%~0.3%, calcium chloride 0.8%~1.0%, chitosan 1.3%~1.5%.
Moreover, including the aqueous solution of gadus polypeptide, chitosan, calcium chloride, by weight percentage range are as follows:
Gadus polypeptide 0.1%, calcium chloride 0.8%~1.0%, chitosan 1.3%~1.5%.
Moreover, the preparation method of antistaling agent is
The gadus polypeptide powder of 1.0g is weighed, is dissolved, and be settled to 1000ml, the gadus polypeptide that concentration is 0.1% is configured to
Solution；The gadus polypeptide solution of configured calcium chloride solution and chitosan solution and 0.1% is mixed and made into compound guarantor simultaneously
Fresh dose.
Moreover, gadus polypeptide powder the preparation method is as follows:
50g gadus fish-skin is dissolved in 150mL distilled water, is blended, with the NaOH tune pH to 9.0 of 1mol/L, 0.6g is added
Marine low temperature alkali protease digests 1h in 40 DEG C of waters bath with thermostatic control, during this, uses the NaOH tune pH of 1mol/L always, maintains
9.0, enzymolysis liquid is centrifuged 30min, takes supernatant, as gadus pH value through boiling water bath enzyme deactivation 8min living, 10000r/min after cooling
Polypeptide solution then carries out a series of decoloration, deodorization, and concentrate drying processing, final arrives gadus polypeptide powder.
A method of the fresh-keeping potato slices of antistaling agent of the potato fresh slices prevent-browning of the polypeptide containing gadus, step is such as
Under:
(1) potato block is put into clear water and is impregnated, wash away extra starch；The moisture on surface is blotted after pulling out with gauze；
(2) treated potato block is put into above-mentioned antistaling agent and impregnates 10min, the potato block and antistaling agent
Liquor capacity ratio is 1:4；
(3) the potato block after antistaling agent being impregnated, which is pulled out, to be drained, and is put into freezer and is refrigerated after packaging, refrigerated storage temperature 4
℃。
Compared with prior art, the novelty of the present invention is:
Gadus polypeptide has the function such as bacteriostatic activity, immunocompetence, antihypertensive active and antioxidant activity in the present invention
Can, it is that vegetable protein is lacked wherein containing certain lysine, methionine and cystine.Nowadays, deep-sea fish meal protein is extensive
Apply grade nutritional supplement, flavouring, in terms of.But up to the present, deep-sea fish polypeptide powder is as one
Kind antioxidation active peptides, are not yet reported that in terms of inhibiting fresh cut product brown stain.
Calcium ion can maintain the structure and function of cell wall in the present invention, enhance the hardness of fruit；And reduce cell wall drop
The activity for solving enzyme, to enhance the effect of Restrain browning.
The present invention utilizes the bioadhesive characteristic of chitosan, one layer of colourless transparent film can be formed in fruit and vegetable surfaces, thus real
Now to the preservation and freshness of fruits and vegetables.
Detailed description of the invention
Fig. 1 is that pressure difference polymerize diverting agent temporarily stifled simulation drawing in the application.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.Following embodiments be it is illustrative, not as limit
It is fixed, it cannot be limited the scope of protection of the present invention with following embodiments.
A kind of antistaling agent of the potato fresh slices prevent-browning of the polypeptide containing gadus, and using the antistaling agent to potato fresh-cut
The method of piece progress freshness-keeping and color protection.
One, antistaling agent the preparation method is as follows:
The present invention provides a kind of composite preservative of potato fresh slices, and antistaling agent generates after being mixed by different components
Synergy, reach preservation, the ingredient of antistaling agent includes gadus polypeptide, chitosan, calcium chloride, and the potato is fresh-keeping
Agent range by weight percentage be gadus polypeptide 0.1%~0.3%, calcium chloride 0.8%~1.0%, chitosan 1.3%~
1.5%, distilled water 97.8%~97.2%.
The method for configuring antistaling agent: accurately weighing the gadus polypeptide powder of 1.0g, dissolves, and be settled to 1000ml, is configured to
The gadus polypeptide solution that concentration is 0.1%；It is simultaneously that the gadus of configured calcium chloride solution and chitosan solution and 0.1% is more
Peptide solution is mixed and made into composite preservative.
Two, the color protecting method of color stabilizer is as follows
1, potato cleaned up with clear water, peeled；
2, the potato after peeling is sliced, potato block is with a thickness of 5mm；
3, potato block is put into clear water and is impregnated, wash away extra starch；The moisture on surface is blotted after pulling out with gauze
4, treated potato block is put into above-mentioned antistaling agent and impregnates 10min, the potato block and antistaling agent
Liquor capacity ratio is 1:4；
5, the potato block after impregnating antistaling agent, which is pulled out, to be drained, and is put into freezer and is refrigerated after packaging, refrigerated storage temperature 4
℃。
Three, the preparation of gadus polypeptide:
Manufacture craft are as follows: fish-skin → soda acid processing → hot water extraction → enzymatic hydrolysis → decoloration, deodorization → filtering → ion exchange
Processing → concentration → spray drying → product.
50g gadus fish-skin is dissolved in 150mL distilled water, is blended, with the NaOH tune pH to 9.0 of 1mol/L, 0.6g is added
Marine low temperature alkali protease digests 1h in 40 DEG C of waters bath with thermostatic control, during this, uses the NaOH tune pH of 1mol/L always, maintains
9.0, enzymolysis liquid is centrifuged 30min, takes supernatant, as gadus pH value through boiling water bath enzyme deactivation 8min living, 10000r/min after cooling
Polypeptide solution then carries out a series of decoloration, deodorization, and concentrate drying processing, final arrives gadus polypeptide powder.
Four, high concentration promotes brown stain effect instead:
Have found that an interesting thing, the gadus polypeptide solution inhibition of potato fresh slices of 0.1% concentration are brown in experiment
The effect of change, and the gadus polypeptide solution of 1% concentration promotes brown stain instead.We illustrate such guesses herein: first is that
Gadus polypeptide itself is reducing agent, and oxidation reaction occurs for the gadus polypeptide solution itself of high concentration and the oxygen in air；Second is that
It may be since hyperosmosis and the small peptide molecule of high concentration destroy cell membrane.
Claims (7)
1. a kind of antistaling agent of the potato fresh slices prevent-browning of polypeptide containing gadus, it is characterised in that: ingredient contains gadus polypeptide.
2. the antistaling agent of the potato fresh slices prevent-browning of the polypeptide according to claim 1 containing gadus, it is characterised in that: institute
The weight percent for stating gadus polypeptide is 0.1%~0.3%.
3. the antistaling agent of the potato fresh slices prevent-browning of the polypeptide according to claim 1 containing gadus, it is characterised in that: packet
Include the aqueous solution of gadus polypeptide, chitosan, calcium chloride, by weight percentage range are as follows:
Gadus polypeptide 0.1%~0.3%, calcium chloride 0.8%~1.0%, chitosan 1.3%~1.5%.
4. the antistaling agent of the potato fresh slices prevent-browning of the polypeptide according to claim 3 containing gadus, it is characterised in that: packet
Include the aqueous solution of gadus polypeptide, chitosan, calcium chloride, by weight percentage range are as follows:
Gadus polypeptide 0.1%, calcium chloride 0.8%~1.0%, chitosan 1.3%~1.5%.
5. the antistaling agent of the potato fresh slices prevent-browning of the polypeptide according to claim 3 containing gadus, it is characterised in that: protect
Fresh dose of preparation method is
The gadus polypeptide powder of 1.0g is weighed, is dissolved, and be settled to 1000ml, the gadus polypeptide solution that concentration is 0.1% is configured to；
The gadus polypeptide solution of configured calcium chloride solution and chitosan solution and 0.1% is mixed and made into composite preservative simultaneously.
6. the antistaling agent of the potato fresh slices prevent-browning of the polypeptide containing gadus described in one of -5 according to claim 1, feature
Be: gadus polypeptide powder the preparation method is as follows:
50g gadus fish-skin is dissolved in 150mL distilled water, is blended, with the NaOH tune pH to 9.0 of 1mol/L, the ocean 0.6g is added
Low-temperature alkaline protease digests 1h in 40 DEG C of waters bath with thermostatic control, during this, uses the NaOH tune pH of 1mol/L always, maintains pH value
9.0, enzymolysis liquid is centrifuged 30min, takes supernatant, as gadus polypeptide through boiling water bath enzyme deactivation 8min living, 10000r/min after cooling
Solution then carries out a series of decoloration, deodorization, and concentrate drying processing, final arrives gadus polypeptide powder.
7. a kind of method of the fresh-keeping potato slices of antistaling agent of the potato fresh slices prevent-browning of polypeptide containing gadus, feature exist
In: steps are as follows:
(1) potato block is put into clear water and is impregnated, wash away extra starch；The moisture on surface is blotted after pulling out with gauze；
(2) treated potato block is put into above-mentioned antistaling agent and impregnates 10min, the potato block and antistaling agent solution
Volume ratio is 1:4；
(3) the potato block after antistaling agent being impregnated, which is pulled out, to be drained, and is put into freezer and is refrigerated after packaging, and refrigerated storage temperature is 4 DEG C.
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| CN201810880675.8A CN109122841A (en) | 2018-08-04 | 2018-08-04 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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| CN201810880675.8A CN109122841A (en) | 2018-08-04 | 2018-08-04 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113243477A (en) * | 2021-05-14 | 2021-08-13 | 中国海洋大学 | Composition for preventing browning of beverage and application thereof |
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