CN109170516B - Preparation method of beef protein with high adsorption performance on flavor components - Google Patents

Preparation method of beef protein with high adsorption performance on flavor components Download PDF

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CN109170516B
CN109170516B CN201811003703.4A CN201811003703A CN109170516B CN 109170516 B CN109170516 B CN 109170516B CN 201811003703 A CN201811003703 A CN 201811003703A CN 109170516 B CN109170516 B CN 109170516B
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beef
protein
flavor
microwave
flavor components
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CN109170516A (en
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韩忠
蔡梦洁
孙大文
成军虎
余旭聪
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South China University of Technology SCUT
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South China University of Technology SCUT
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    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a preparation method of beef protein with high adsorption performance on flavor components, which comprises the following steps: (1) removing impurities from fresh beef, dicing, and mincing; (2) carrying out degreasing treatment on a beef sample to obtain beef crude protein; (3) treating the extracted beef crude protein by pulse microwave; the output power of the pulse microwave is 20-500W, the output duty ratio of the microwave is 5-60%, the pulse width is 10-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the time for pulse microwave treatment is 5-100 s; (4) vacuum freeze drying, grinding into powder, and sieving to obtain beef protein with high adsorption property to flavor components. The adsorption capacity of the beef protein prepared by the invention on flavor compounds can be integrally improved by 20-50%.

Description

Preparation method of beef protein with high adsorption performance on flavor components
Technical Field
The invention relates to beef protein, in particular to a preparation method of beef protein with high adsorption performance to flavor components.
Background
The aroma and flavor are one of the key factors influencing the purchase of food by consumers, the accumulation of the meat flavor mainly comes from compounds formed by fat oxidation, Maillard reaction, protein degradation, thiamine degradation and other ways, and the formation mechanism and the composition components are complex and changeable. Food aromas result from the release of volatile components from food products, and the concentration of organoleptic flavor compounds required to stimulate them is very small, often only a few parts per billion for some compounds. In addition, the difference between a pleasant or unpleasant odour is often due to small changes in the flavour concentration.
Given that the sensory organs can discern subtle differences in changes in flavor levels, changing the release rate of volatile components in the food product due to the interaction of flavor compounds with other ingredients will have a large impact on flavor perception. Proteins are particularly important in reducing unpleasant odours because many proteins have both binding and partitioning properties, and this potential of proteins can be used to produce products with flavour binding and release properties. Meanwhile, the three compounds of aldehyde, ketone and ester are typical flavor substances in meat products, and the protein is used as an important substrate for adsorbing volatile flavor compounds, can be tightly combined with the volatile flavor compounds and has a determining effect on the change of the flavor of the product.
The technology for improving the adsorption capacity of meat protein to flavor components mainly comprises the following steps: 1) the concentration of meat protein is changed, the surface tension among protein molecules is changed, and the adsorption capacity of the protein to flavor components is further changed; 2) the meat protein is induced to generate oxidation reaction by establishing a hydroxyl radical oxidation system, so that the interaction among protein molecules is increased, and the adsorption capacity of the protein to flavor components is further changed; these methods are complicated to operate and require the introduction of chemical reagents.
Disclosure of Invention
The invention aims to provide a preparation method of beef protein with high adsorption performance on flavor components; the adsorption capacity of the beef protein prepared by the invention on flavor compounds can be integrally improved by 20-50%.
Beef protein binds to different types of volatile flavors, most of which are reversible. The reversible combination can effectively improve the adsorption capacity of the protein to the flavor compounds and reduce the release of the flavor compounds, thereby meeting the flavor requirements of people on protein food.
In recent years, microwave ovens have become popular and widespread, bringing great convenience to people's life, and have become an indispensable cooking tool for people in modern urban life. Improving the adsorption capacity of protein to flavor compounds under a microwave field is also a hot point of research, but the traditional microwave treatment causes the sample to be heated unevenly, each part of the sample has certain temperature difference, and the sample reproducibility is not good.
The pulse microwave technology overcomes the defects, the pulse microwave is a microwave mode of intermittent emission, the energy emitted by the microwave quickly returns to an initial state after sudden change in a short time, and compared with common continuous microwaves, the pulse microwave can greatly reduce the heat effect generated when a sample is processed, so that the electromagnetic effect except the heat effect is displayed. The electrostatic effect brought by the zeta charge change of the beef protein and the flavor compound under the action of different-intensity pulse microwaves enables adsorption, agglomeration and desorption phenomena to exist between the beef protein and the flavor compound respectively, and the adsorption capacity of the protein to the flavor compound can be changed by utilizing the change. Specifically, under pulsed microwave treatment, polar molecules such as proteins can absorb pulsed microwave energy and generate carbon-centered radicals. The generated active free radicals can combine with amino acid residues to change the interaction force between protein molecules, such as van der waals force, hydrophobic and electrostatic interaction, hydrogen bond, disulfide bond and salt bridge. The specific electromagnetic effect of the pulse microwave can influence the secondary and tertiary structures of the beef protein in the processing process, and the interaction force for maintaining the stable protein structure is changed, so that the flavor compound binding sites positioned in a hydrophobic region, a disulfide bond action region and a specific amino acid region are gradually exposed, the beef protein and the flavor compound can be more stably combined, and the adsorption capacity of the beef protein on flavor compounds such as 2-heptanone, methyl laurate, 3-methylthiopropanal, n-nonanal and the like is improved.
The purpose of the invention is realized by the following technical scheme:
a preparation method of beef protein with high adsorption performance to flavor components comprises the following steps:
(1) removing impurities from fresh beef, dicing, and mincing;
(2) carrying out degreasing treatment on a beef sample to obtain beef crude protein;
(3) treating the extracted beef crude protein by pulse microwave; the output power of the pulse microwave is 20-500W, the output duty ratio of the microwave is 5-60%, the pulse width is 10-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the time for pulse microwave treatment is 5-100 s;
(4) vacuum freeze drying, grinding into powder, and sieving to obtain beef protein with high adsorption property to flavor components.
To further achieve the object of the present invention, preferably, the degreasing treatment is performed by using a soxhlet extraction method.
Preferably, the temperature of the vacuum freeze drying in the step 4) is-40 to-50 ℃, the vacuum degree is 0.05 to 0.1MPa, and the time is 36 h.
Preferably, the sieving in step 4) is a 35-100 mesh sieve.
Preferably, the removing of impurities in step 1) is removing macroscopic fat and connective tissue.
Preferably, the flavor component is one or more of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal
The principle of the invention is as follows: van der Waals force, hydrophobic and electrostatic interaction, hydrogen bond and disulfide bond among protein molecules jointly determine the strength of interaction between protein and flavor compound and the size of protein adsorption capacity. The main driving force of the interaction between the beef protein and the flavor compound under the condition of the pulse microwave is the electrostatic interaction, the pulse microwave mainly shows different phenomena by changing the zeta charge of a protein system, the zeta charge is the charge of a shearing layer on the surface of the charged particles, and the electrostatic interaction brought by the charge is the precondition that the beef protein adsorbs the flavor compound. The electrostatic effect brought by the zeta charge change of the beef protein and the flavor compound under the action of different-intensity pulse microwaves enables adsorption, agglomeration and desorption phenomena to exist between the beef protein and the flavor compound respectively, and the adsorption capacity of the protein to the flavor compound can be changed by utilizing the change.
Compared with the prior art, the invention has the following advantages:
(1) the invention provides a preparation method of beef protein with high adsorption performance to flavor components, which is characterized in that extracted beef crude protein is treated under the condition of pulse microwave, the pulse microwave can cause larger biological response of protein under the condition of no obvious heat effect, and the whole process mainly changes the space structure of the protein through the electromagnetic effect of the microwave;
(2) the pulse microwave changes the adsorption capacity of flavor compounds mainly by changing the zeta charge of a protein system, and the electrostatic effect brought by the charge change under the pulse microwave is a precondition for the beef protein to adsorb the flavor compounds;
(3) the method adopts the pulse microwave method to prepare the beef protein with high adsorption performance to flavor components, has simple process, does not need to add a large amount of chemical reagents, has low energy consumption and high treatment efficiency, does not pollute the environment, and belongs to green and environment-friendly processing; the adsorption capacity of the beef protein prepared by the method to flavor compounds can be improved by 20-50%.
Detailed Description
The present invention will be further described with reference to the following examples for better understanding of the present invention, but the embodiments of the present invention are not limited thereto.
In the examples, the flavor is dissolved in methanol, which is used as a solvent for the flavor and is only used for subsequent gas mass spectrometry, and this step is not required for the actual processing. The method for preparing the grass carp meat protein with high adsorption performance to the flavor components does not need to add flavor substances, and persons skilled in the art also know that the flavor substances are directly added in the subsequent production according to the needs of the product without being dissolved by methanol.
Example 1
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is controlled to be 20W, the microwave output duty ratio is 60%, the pulse width is 100MS, the frequency is 2400MHz, the phase is 0 DEG, the treatment time is 100s, 50 mu L of flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein, and then the flavor compounds are separated, identified and calculated by a solid phase microextraction gas mass spectrometry (SPME-GC-MS). The adsorption capacity of the beef protein which is not treated by the pulse microwave to the flavor compounds is compared and analyzed. Through detection, the adsorption capacities of the beef protein subjected to the pulse microwave treatment on flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively 30%, 33%, 45% and 48%, and are respectively improved by 20%, 22%, 30% and 35% compared with the adsorption capacity of the beef protein not subjected to the pulse microwave treatment on flavor compounds. The pulse microwave changes the electrostatic interaction between protein molecules mainly by changing the zeta charge of the beef protein. The phenomena of adsorption, agglomeration and desorption exist between the beef protein and the flavor compound respectively under the electrostatic action, and the strength of the adsorption capacity of the protein on the flavor compound can be effectively controlled according to the change of the electrostatic action.
Example 2
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is 20W, the microwave output duty ratio is 5%, the pulse width is 100ms, the frequency is 2500MHz, the phase is 180 degrees, and the treatment time is 100 s. Freeze drying, pulverizing, and sieving with 35 mesh sieve to obtain beef protein. The flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein in 50 mul, and the adsorption capacities of the obtained beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively improved by 25%, 28%, 35% and 40% through detection.
Example 3
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is 500W, the microwave output duty ratio is 5%, the pulse width is 100ms, the frequency is 2500MHz, the phase is 0 degrees, and the treatment time is 5 s. Freeze drying, pulverizing, and sieving with 100 mesh sieve to obtain beef protein. The flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein in 50 mul, and the adsorption capacities of the obtained beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively improved by 25%, 30%, 32% and 45% through detection.
Example 4
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is 500W, the microwave output duty ratio is 50%, the pulse width is 100ms, the frequency is 2400MHz, the phase is 180 degrees, and the treatment time is 5 s. Freeze drying, pulverizing, and sieving with 100 mesh sieve to obtain beef protein. The flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein in 50 microlitres, and the adsorption capacities of the obtained beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively improved by 35%, 39%, 42% and 45% through detection.
Example 5
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is 20W, the microwave output duty ratio is 10%, the pulse width is 10ms, the frequency is 2500MHz, the phase is 0 degrees, and the treatment time is 100 s. Freeze drying, pulverizing, and sieving with 35 mesh sieve to obtain beef protein. The flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein in 50 mul, and the adsorption capacities of the obtained beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively improved by 38%, 40%, 42% and 45% through detection.
Example 6
Fresh beef is first diced and minced to remove macroscopic fat and connective tissue, and then a beef sample is subjected to degreasing treatment by a Soxhlet extraction method to obtain beef crude protein. The extracted beef crude protein is subjected to pulse microwave treatment, the microwave output power is 500W, the microwave output duty ratio is 5%, the pulse width is 10ms, the frequency is 2400MHz, the phase is 180 degrees, and the treatment time is 100 s. Freeze drying, pulverizing, and sieving with 100 mesh sieve to obtain beef protein. The flavor substances of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal with the concentrations of 2ppm, 5ppm and 5ppm are respectively added into the treated beef protein in 50 mul, and the adsorption capacities of the obtained beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal are respectively improved by 38%, 42% and 49% through detection.
The present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.

Claims (5)

1. A preparation method of beef protein with high adsorption performance to flavor components is characterized by comprising the following steps:
(1) removing impurities from fresh beef, dicing, and mincing;
(2) carrying out degreasing treatment on a beef sample to obtain beef crude protein;
(3) treating the extracted beef crude protein by pulse microwave; the output power of the pulse microwave is 20-500W, the output duty ratio of the microwave is 5-60%, the pulse width is 10-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the time for pulse microwave treatment is 5-100 s;
(4) vacuum freeze drying, grinding into powder, and sieving to obtain beef protein with high adsorption property to flavor components; the flavor component is one or more of 2-heptanone, methyl laurate, 3-methylthiopropanal and n-nonanal.
2. The method for preparing beef protein having high adsorption performance to flavor components according to claim 1, wherein: the degreasing treatment is performed by adopting a Soxhlet extraction method.
3. The method for preparing beef protein having high adsorption performance to flavor components according to claim 1, wherein: the temperature of the vacuum freeze drying in the step 4) is-40 to-50 ℃, the vacuum degree is 0.05 to 0.1MPa, and the time is 36 hours.
4. The method for preparing beef protein having high adsorption performance to flavor components according to claim 1, wherein: the sieving in the step 4) is to sieve with 35 to 100 meshes.
5. The method for preparing beef protein having high adsorption performance to flavor components according to claim 1, wherein: the impurity removal in step 1) is to remove macroscopic fat and connective tissue.
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CN115486520A (en) * 2022-06-08 2022-12-20 华南理工大学 Method for quickly removing fat from meat product
CN115152889A (en) * 2022-06-13 2022-10-11 华南理工大学 Beef myofibrillar protein gel edible film and microwave preparation method thereof

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