CN109247424A - A kind of method and its application preparing modified protein by minced fish rinse water - Google Patents
A kind of method and its application preparing modified protein by minced fish rinse water Download PDFInfo
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- CN109247424A CN109247424A CN201811105039.4A CN201811105039A CN109247424A CN 109247424 A CN109247424 A CN 109247424A CN 201811105039 A CN201811105039 A CN 201811105039A CN 109247424 A CN109247424 A CN 109247424A
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- minced fish
- fish
- rinse water
- protein
- modified protein
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 102000035118 modified proteins Human genes 0.000 title claims abstract description 23
- 108091005573 modified proteins Proteins 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
- 239000013505 freshwater Substances 0.000 claims abstract description 16
- 238000000265 homogenisation Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- 239000005457 ice water Substances 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 239000003480 eluent Substances 0.000 claims description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000005238 degreasing Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 5
- 239000006260 foam Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000013480 data collection Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000269319 Squalius cephalus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000009519 contusion Effects 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- DEFVIWRASFVYLL-UHFFFAOYSA-N ethylene glycol bis(2-aminoethyl)tetraacetic acid Chemical compound OC(=O)CN(CC(O)=O)CCOCCOCCN(CC(O)=O)CC(O)=O DEFVIWRASFVYLL-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 150000003378 silver Chemical class 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods for preparing modified protein by minced fish rinse water, include: 1) to prepare minced fish rinse water: freshwater fish and 4 DEG C of ice water being taken to mix, high-speed homogenization 60-90s, then it filters, minced fish rinse water is obtained, wherein the freshwater fish and ice water mass ratio are 1:(2~6)；2) modified: the minced fish rinse water being concentrated in vacuo to the 1/2~1/5 of original volume at 35~55 DEG C, -0.1MPa, obtains concentrate, by the concentrate vacuum freeze drying at powder, obtains modified protein.The invention also discloses application of the modified protein in terms of improving minced fish myofibrillar protein gel characteristic.The present invention effectively reduces the waste of protein resource；Modified protein powder is added in minced fish fribrillin, active force between protein molecular is increased, improves gel strength.
Description
Technical field
The present invention relates to fresh-water fishes manufacture fields, prepare modified protein by minced fish rinse water more particularly to a kind of
Method and its application.
Background technique
China's flesh of fish is resourceful, and yield improves year by year, but while China's fresh water fishery fast development, fresh-water fishes
Processing is a weak link, and every year processing capacity only accounts for 5% or so of freshwater fish total amount.For a long time, fresh-water fishes one
Directly based on marketing fresh, in commodity fish culture area of concentration, often there is " the pressure pool " phenomenon, influence benefits of production and management.Silver carp, bighead
Equal Optimization of Low Value Fish are because its bait is easy to get, and growth is fast, the ratio in freshwater fish culturing yield is up to 60%, obtain season in autumn and winter fish,
The impact of listing is concentrated by fishery products, fish valence is generally relatively low, Higher output is not accompanied by a higher income by fisherman, the serious contusion enthusiasm for production of fisherman.
Therefore, it in order to improve the economic value of Optimization of Low Value Fish, is processed into and has broad prospects for surimi product.
Currently, the raw materials for production of surimi product are mostly fish, and fresh-water fishes are using less.Main cause is most of light
Water fish belongs to difficult gelation fingerling, and gel strength is lower, and is easy gel cracking.It is past in surimi product manufacturing process
Toward needing to rinse this step, to reach pigment, fat, water soluble ingredient and bad smell substance etc. in the removal flesh of fish, but core material
Matter is water-solubility protein, and content is up to 0.9%~2.8%, and the albumen being lost in rinse water accounts for about whole fish proteins
30%~40%.
Therefore, recycling, modification and the method utilized of albumen in minced fish rinse water are studied for having made full use of
Resource is limited, reduce the minced fillet cost of enterprise and mitigate environmental pollution etc. has important economic value and social effect.
Summary of the invention
To solve problems of the prior art, it is an object of the present invention to provide one by minced fish rinse water system
The method of standby modified protein.
It is a further object of the present invention to provide a kind of above-mentioned modified proteins to improve minced fish myofibrillar protein gel
Application in terms of characteristic.
For this purpose, technical scheme is as follows:
A method of modified protein is prepared by minced fish rinse water, comprising the following steps:
1) it prepares minced fish rinse water: freshwater fish and 4 DEG C of ice water being taken to mix, high-speed homogenization 60-90s, then mistake
Filter, obtains minced fish rinse water, wherein the freshwater fish and ice water mass ratio are 1:(2~6)；
2) modified: the minced fish rinse water is concentrated in vacuo to the 1/2 of original volume at 35~55 DEG C, -0.1MPa
~1/5, concentrate is obtained, by the concentrate vacuum freeze drying at powder, obtains modified protein.
Preferably, in step 2), the temperature of the minced fish rinse water vacuum concentration is 35~40 DEG C.
It is even more preferred that the temperature of the minced fish rinse water vacuum concentration is 35 DEG C in step 2), it is concentrated in vacuo to
The 1/2 of original volume.
It is a kind of by the above method preparation modified protein in terms of improving minced fish myofibrillar protein gel characteristic
Using.The specific method is as follows:
The concentration of fribrillin is adjusted to 40~60mg/mL, then by the modified protein with 3~10wt%'s
Additive amount is added in the fribrillin for adjusting concentration, and stirs 5-10min, obtains protein mixture；By the egg
White mixture is put into glassware, and thickness is placed in water-bath not less than 2.5cm, with the rate of 0.5~1 DEG C/min from 20
DEG C linear temperature increase after 70 DEG C of 20~30min of heat preservation, glassware is taken out rapidly, is placed in ice and is rapidly cooled to 4 to 70 DEG C
DEG C, 4 DEG C of refrigerator cool overnights are subsequently placed in, modified minced fish myofibrillar protein gel is obtained.
Wherein, the fribrillin extracting method the following steps are included:
A) freshwater fish is placed in 100mL centrifuge tube, the extracting solution of 4 times of volumes is added, 30~60s of high-speed homogenization is gone
Foam, the refrigerated centrifuge 15min under 2 DEG C and 2000 × g centrifugal force abandon supernatant, and degreasing, this step is in triplicate；
B) eluent of 8 times of volumes is added, 30~60s of high-speed homogenization defoams, 2 DEG C and 2000 × g centrifugal force freeze from
Heart 15min abandons supernatant, and degreasing, this step is in triplicate；
C) eluent of 8 times of volumes is added, 30~60s of high-speed homogenization is filtered after defoaming, and uses 0.1M hydrochloric acid solution later
PH to 6.2 is adjusted, in 2 DEG C and 2000 × g centrifugal force refrigerated centrifuge 15min, supernatant is abandoned, obtains fribrillin,
Above-mentioned steps a)-c) in sample be constantly in ice bath；
Wherein the pH value of the extracting solution is 7.0, and each substance and its concentration are respectively as follows: in extracting solution
Above-mentioned steps b), c) in, the eluent be 0.1mol/L NaCl aqueous solution.
In minced fillet production, to obtain high resilience, coloury high-quality minced fillet, the minced fish after adopting meat generally requires to float
It washes, to remove the coloring matter in the flesh of fish, fishy smell substance, fat, remaining fish-skin and influence the water-soluble of minced fish gel formation
Property myosinogen etc..The present invention is lyophilized after obtained rinse water is carried out vacuum and low temperature concentration, obtains protein powder, is added
It can be improved gelling performance into fribrillin.
The beneficial effects of the present invention are:
One, the present invention extracts modified protein from minced fish rinse water, effectively reduces the waste of protein resource；
Two, modified protein powder is added in fresh-water fishes fribrillin, due to the exposure of hydrophobic region, is increased
Active force between protein molecular, improves gel strength.
Specific embodiment
Technical solution of the present invention is described in detail by taking silver carp as an example below.
Embodiment 1
A method of modified protein is prepared by silver carp gruel rinse water, comprising the following steps:
1) silver carp gruel rinse water is prepared:
Take 1kg chub surimi, the ice water of 3kg4 DEG C of addition after high-speed homogenization 90s, with four layers of filtered through gauze, obtains minced fillet
Rinse water；
2) modified: the minced fillet rinse water being concentrated in vacuo to the 1/2 of original volume at 35 DEG C, -0.1MPa, is concentrated
Liquid obtains modified protein by the concentrate vacuum freeze drying at powder.
Embodiment 2
The application of modified protein prepared by embodiment 1 in terms of improving silver carp gruel myofibrillar protein gel characteristic, method
It is as follows:
The concentration of silver carp gruel fribrillin is adjusted to 60mg/mL, then the adding with 5wt% by the modified protein
Dosage is added in the fribrillin for adjusting concentration, and stirs 8min, obtains protein mixture；The albumen is mixed
Object is put into glassware, is placed in water-bath with a thickness of 3cm, with the rate of 0.7 DEG C/min from 20 DEG C of linear temperature increases to 70
DEG C, after 70 DEG C of heat preservation 30min, glassware is taken out rapidly, is placed in ice and is rapidly cooled to 4 DEG C, is subsequently placed in 4 DEG C of refrigerators
Middle cool overnight obtains modified silver carp gruel myofibrillar protein gel.
Wherein, silver carp gruel fribrillin the preparation method is as follows: 5g silver carp meat is placed in 100mL centrifuge tube, add
Entering the extracting solution of 4 times of volumes, high-speed homogenization 30s wipes foam with paper, the refrigerated centrifuge 15min under 2 DEG C and 2000g centrifugal force,
Abandon supernatant, wipe centrifugation tube wall grease, this step in triplicate after, be added 8 times of volumes eluent (0.1mol/L's
NaCl), high-speed homogenization 30s wipes foam with paper, the refrigerated centrifuge 15min under 2 DEG C and 2000g centrifugal force, abandons supernatant, wipes
It is centrifuged the grease of tube wall, the eluent (NaCl of 0.1mol/L) of 8 times of volumes, high-speed homogenization is added in this step afterwards in triplicate
30s uses 0.1M hydrochloric acid solution tune pH to 6.2 with two layers of filtered through gauze after wiping foam with paper later, is centrifuged at 2 DEG C and 2000g
Refrigerated centrifuge 15min under power.Supernatant is abandoned, obtains fribrillin, in this step, all processes guarantee that sample is constantly in
In ice bath.
In the step, the pH value of the extracting solution is 7.0, and each substance and its concentration are respectively as follows: Na in extracting solution3PO4
10mmol/L、NaCl 0.1mol/L、MgCl2 2mmol/L、EGTA 1mmol/L。
The measurement of silver carp gruel myofibrillar protein gel elasticity:
Silver carp gruel myofibrillar protein gel prepared by embodiment 2 is cut into 2cm thickness, is surveyed using food texture measurement
Amount.With the elasticity of texture profile analysis method (Texture profile analyse, write a Chinese character in simplified form TPA) measurement gel sample.Measurement
Parameter is as follows: speed is 2mm/s, test speed 1mm/s before surveying；Speed is 1mm/s after test；2 pushing interval times:
5.00s；Loadtype: auto-5g；Depression distance is the 50% of height of specimen；Probe type: P/35 (35mm cylinder
stainless)；The rate of data collection: 200pps；Environment temperature: room temperature.
The measurement of silver carp gruel myofibrillar protein gel gel strength:
Silver carp gruel myofibrillar protein gel prepared by embodiment 2 is cut into 2cm thickness, is surveyed using food texture measurement
Amount.Location parameter is as follows: speed is 2mm/s, test speed 1mm/s before surveying；Speed is 1mm/s after test；Loadtype:
auto-15g；Measure distance: 15mm；Probe type: P/0.5；The rate of data collection: 200pps；Environment temperature: room temperature.
The gel body elasticity that silver carp gruel myofibrillar protein gel is measured through the above method is 0.76, and gel strength is
499.17g·mm。
Comparative example 1
The concentration of fribrillin is transferred to 60mg/mL, with the rate of 1 DEG C/min from 20 DEG C of linear temperature increases to 70 DEG C,
After 70 DEG C of heat preservation 20min, centrifuge tube is taken out rapidly, is placed in ice and cools down rapidly, is subsequently placed in 4 DEG C of refrigerator cool overnights,
Obtain the protein gel body for being not added with protein powder.After measured, elasticity is 0.62, gel strength 247.68gmm.
From the above data, by means of the present invention silver carp gruel myofibrillar protein gel obtained than unprocessed
Silver carp gruel myofibrillar protein gel intensity it is high.
Claims (9)
1. a kind of method for preparing modified protein by minced fish rinse water, it is characterised in that the following steps are included:
1) it prepares minced fish rinse water: freshwater fish and 4 DEG C of ice water being taken to mix, then high-speed homogenization 60-90s is filtered, obtained
To minced fish rinse water, wherein the freshwater fish and ice water mass ratio are 1:(2~6)；
2) modified: the minced fish rinse water is concentrated in vacuo to the 1/2~1/ of original volume at 35~55 DEG C, -0.1MPa
5, concentrate is obtained, by the concentrate vacuum freeze drying at powder, obtains modified protein.
2. according to the method described in claim 1, it is characterized by: the minced fish rinse water is concentrated in vacuo in step 2)
Temperature be 35~40 DEG C.
3. according to the method described in claim 2, it is characterized by: the minced fish rinse water is concentrated in vacuo in step 2)
Temperature be 35 DEG C, be concentrated in vacuo to the 1/2 of original volume.
4. according to the method described in claim 1, it is characterized by: being filtered in step 1) using four layers of gauze.
5. modified protein prepared by the method for any one of claim 1-4 a kind of is solidifying in improvement minced fish fribrillin
Application in terms of glue characteristic.
6. application according to claim 5, which is characterized in that method is as follows:
The concentration of minced fish fribrillin is adjusted to 40~60mg/mL, then by the modified protein with 3~
The additive amount of 10wt% is added in the fribrillin for adjusting concentration, and stirs 5-10min, obtains protein mixture；
The protein mixture is put into glassware, thickness is placed in water-bath not less than 2.5cm, with 0.5~1 DEG C/min's
After 70 DEG C of 20~30min of heat preservation, glassware is taken out rapidly, is placed on fast in ice from 20 DEG C of linear temperature increases to 70 DEG C for rate
Speed is cooled to 4 DEG C, is subsequently placed in cool overnight in 4 DEG C of refrigerators, obtains modified minced fish myofibrillar protein gel.
7. application according to claim 6, it is characterised in that: the extracting method packet of the minced fish fribrillin
Include following steps:
A) freshwater fish being placed in 100mL centrifuge tube, the extracting solution of 4 times of volumes is added, 30~60s of high-speed homogenization defoams,
The refrigerated centrifuge 15min under 2 DEG C and 2000 × g centrifugal force abandons supernatant, and degreasing, this step is in triplicate；
B) eluent of 8 times of volumes is added, 30~60s of high-speed homogenization defoams, 2 DEG C and 2000 × g centrifugal force refrigerated centrifuges
15min abandons supernatant, and degreasing, this step is in triplicate；
C) eluent of 8 times of volumes is added, 30~60s of high-speed homogenization is filtered after defoaming, and is adjusted later with 0.1M hydrochloric acid solution
PH to 6.2 abandons supernatant, obtains fribrillin in 2 DEG C and 2000 × g centrifugal force refrigerated centrifuge 15min,
Above-mentioned steps a)-c) in sample be constantly in ice bath；
8. application according to claim 7, it is characterised in that: the pH value of the extracting solution is 7.0, each substance in extracting solution
And its concentration is respectively as follows:
9. application according to claim 7, it is characterised in that: above-mentioned steps b), c) in, the eluent be 0.1mol/L
NaCl aqueous solution.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811105039.4A CN109247424A (en) | 2018-09-21 | 2018-09-21 | A kind of method and its application preparing modified protein by minced fish rinse water |
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| CN201811105039.4A CN109247424A (en) | 2018-09-21 | 2018-09-21 | A kind of method and its application preparing modified protein by minced fish rinse water |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890124A (en) * | 2021-03-09 | 2021-06-04 | 山东天博食品配料有限公司 | Preparation method of compound protein minced fillet product |
| CN113812506A (en) * | 2021-09-14 | 2021-12-21 | 江南大学 | Modified silver carp muscle protein, processing method and application thereof |
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| CN101263859A (en) * | 2007-03-16 | 2008-09-17 | 浙江海洋学院 | Method for extracting fish protein from wastewater for processing aquatic product |
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| FR2702127A1 (en) * | 1993-03-04 | 1994-09-09 | Courteau Patrice | Methods for obtaining surimi, Kamaboko, a concentrate of soluble proteins and fatty acids from freshwater fish, and products thus obtained |
| CN101263859A (en) * | 2007-03-16 | 2008-09-17 | 浙江海洋学院 | Method for extracting fish protein from wastewater for processing aquatic product |
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| CN106745878A (en) * | 2016-11-30 | 2017-05-31 | 广西大学 | The recovery method of sericin in filature industrial wastewater |
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| Title |
|---|
| 李鹏: "漂洗次数对鱿鱼鱼糜品质的影响及漂洗液中肌浆蛋白的回收与利用", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890124A (en) * | 2021-03-09 | 2021-06-04 | 山东天博食品配料有限公司 | Preparation method of compound protein minced fillet product |
| CN113812506A (en) * | 2021-09-14 | 2021-12-21 | 江南大学 | Modified silver carp muscle protein, processing method and application thereof |
| CN113812506B (en) * | 2021-09-14 | 2023-08-08 | 江南大学 | Modified silver carp muscle protein, processing method and application thereof |
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Application publication date: 20190122 |