CN109497255A - A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel - Google Patents
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel Download PDFInfo
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- CN109497255A CN109497255A CN201811298273.3A CN201811298273A CN109497255A CN 109497255 A CN109497255 A CN 109497255A CN 201811298273 A CN201811298273 A CN 201811298273A CN 109497255 A CN109497255 A CN 109497255A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 79
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 79
- 241000276707 Tilapia Species 0.000 title claims abstract description 63
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 59
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 59
- 238000000975 co-precipitation Methods 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 79
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 44
- 239000000047 product Substances 0.000 claims abstract description 27
- 230000001376 precipitating effect Effects 0.000 claims abstract description 25
- 239000006184 cosolvent Substances 0.000 claims abstract description 24
- 239000006228 supernatant Substances 0.000 claims abstract description 24
- 239000012153 distilled water Substances 0.000 claims abstract description 23
- 241000276701 Oreochromis mossambicus Species 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 22
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000004455 soybean meal Substances 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 11
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 10
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-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
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- 235000009697 arginine Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
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- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- 238000006703 hydration reaction Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000012160 loading buffer Substances 0.000 description 1
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- 125000000647 trehalose group Chemical group 0.000 description 1
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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
- 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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present invention provides a kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, it is characterized in that, the following steps are included: Tilapia and defatted soybean meal powder are mixed (in terms of butt) by the mass ratio of 1:5-5:1, with material: water=1:5-15 (g:mL) distilled water on the rocks；Homogeneous；S3.pH adjustment；S4. the cosolvent of 2% mass ratio is added；S5. it is centrifuged；S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；S7. the precipitating after being centrifuged in collection step S5, S6；S8. protein concentration is adjusted to 8-15%, adjusts pH to 5.0-7.0, NaCl is added, makes the final concentration of 0.1-0.3 moL/L of NaCl；S9. it is heated by the way of temperature programming；S10. after being heated to finishing temperature, reaction was completed, and product is placed in 15-40min in mixture of ice and water.The present invention provides a kind of new methods to improve Tilapia property of protein, and the novel double protein gel product that exploitation animal/vegetable protein is combined can be used for variety classes Tilapia mossambica processing series of products, can meet the needs of our people's good life.
Description
Technical field
The present invention relates to aquatic products quality-improving technical fields, and in particular to a kind of Tilapia mossambica-dregs of beans co-precipitation albumen is solidifying
The preparation method of glue.
Background technique
Tilapia mossambica (Tilapia) is also known as African crucian, Fu Shou fish etc., Fresh & Tender in Texture, have high protein (15.80 ±
0.17%) the advantages that and low fat (1.25% ± 0.36%) and a variety of unsaturated fatty acids, amino acid classes are complete.Nearly ten years
China's Tilapia mossambica aquaculture development is rapid, and yield becomes Rofe fish culture with every year on average 14.75% or so speed increase
Big producer.Rofe fish crop in 2016 is up to 1,890,000 t, and wherein Rofe fish crop in Guangdong Province's is up to 77.5 ten thousand t, Zhan Quanguo total output
41%, processing capacity and the equal ranking whole nation first of export volume, Tilapia mossambica have become the characteristic aquatic products in Guangdong Province.China in 2017
It is still Tilapia mossambica largest production state, the world, annual output is up to 1,700,000 t.
China is Tilapia mossambica big producer, big trading nation, and consumption big country, and Tilapia mossambica outlet is mainly marketing fresh, and is produced
Product are to freeze Tilapia Fillet and freeze based on whole Tilapia mossambica.Primary processing accounts for major part in Tilapia mossambica converted products, and product is more single
One, profit is low, therefore restricts the development of Tilapia mossambica industry.In view of the above problems, intensive processing with improve Tilapia mossambica added value and
Profit margin.
Soybean protein isolate is using low temperature denaturing defatted soybean meal as raw material, and extracting method is mainly alkali extraction-acid precipitation.Degreasing
When bean cake powder dissolves under condition of different pH, solubility curve presents U-shaped.Soybean protein isolate (protein content 40%), containing rich
Rich unsaturated fatty acid, amino acid classes are complete, and cholesterol-free etc., nutritive value is higher, are known as " Vegetable meat ", therefore
It is widely used on food.
Different types of albumen generally has Different Nutrition characteristic and functional characteristic, and the albumen for mixing separate sources can mention
The utilization of high high protein raw material overcomes the shortcomings of essential amino acids content in single source protein, nutritive value discord function
The problems such as energy characteristic is poor.The mixing of protein mainly includes that protein raw materials directly mix (physical mixed) and chemical mixing.Altogether
Protein precipitation (Co-precipitated protein, Co-PP) refers to using isoelectric precipitation, acid-thermoprecipitation or acid-heat
It induces and is aided with precipitating reagent such as CaCl2The methods of, a kind of mixed protein obtained in one or more kinds of raw materials.
Tilapia mossambica is a kind of middle-size and small-size fish, Fresh & Tender in Texture, have high protein (15.80 ± 0.17%) and low fat (1.25 ±
0.36%) the advantages that and a variety of unsaturated fatty acids, amino acid classes are complete.Rofe Fish protein is in actual production process
It is unstable, it is easily denaturalized, and dissolubility is poor, and then the structural and functional characteristic of albumen is caused to change.This makes sieve
Non- Fish protein gel characteristic and emulsibility are lower, influence the quality of product, limit it in the application of field of food.Currently, about
The flesh of fish and defatted soybean meal can occur after chemical mixing under certain condition interaction formed co-precipitation albumen research it is few,
How dissolubility, emulsibility and the gel characteristic etc. of Tilapia albumen are improved by co-precipitation albumen, it is still necessary to further
Research.
Gel characteristic is a critical function characteristic of albumen, directly affects the texture, water-retaining property and tissue characteristics of product
Deng, on food processing field using wide.Elasticity modulus during thermal induction protein gel can be shown that albumen elasticity
The formation of gel network and the variation of molecular structure.In thermal induction aquatic product protein gel process, albumen is unstable, easily becomes
Property, and then the structural and functional characteristic of albumen is caused to change, if protein gel characteristic is poor, the quality of product is influenced, is limited
It is made in the application of field of food.The co-precipitation albumen of the protein preparation of separate sources has good gel characteristic, and big
Better than individual protein isolate.Studies have found that obviously being changed using the mixed protein that Fresh Grade Breast is obtained with chicken leg meat as raw material
It has been apt to hardness, the water-retaining property of chicken leg meat albumen.Protein it is compound, the deficiency in terms of certain protein gels can be improved, such as
When alpha-casein is mixed with dried albumen with 2:8, alpha-casein can significantly improve the gel characteristic of dried albumen.When 7S/11S is with 4:1
When being added in chicken balls, hardness, elasticity, chewiness of chicken balls etc. are significantly improved.
Therefore, it on the basis of Tilapia mossambica-dregs of beans co-precipitation protein extraction technique and general nutrient components are analyzed, prepares
Tilapia mossambica-dregs of beans is co-precipitated protein gel, and the intensive processing for Rofe Fish protein improves Tilapia mossambica added value and profit margin tool
It is significant.
Summary of the invention
The nutritional advantages of present invention combination Rofe Fish protein and the functional characteristic advantage of soybean protein with Tilapia and take off
Rouge dregs of beans is raw material, adjusts method preparation co-precipitation albumen with pH, novel " double protein " product is prepared, to improve fish protein dissolution
Property, emulsibility, gel characteristic etc., the novel double protein gel product that exploitation animal/vegetable protein is combined.The present invention provides one
The new method of kind improves Tilapia property of protein, and exploitation variety classes Tilapia mossambica processes series of products, can meet our people
The demand of good life.
The technical solution of the present invention is as follows: a kind of Tilapia mossambica-dregs of beans co-precipitation protein gel preparation method, feature exist
In, comprising the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 1:5-5:1, with material: water=1:5-15
(g:mL) distilled water on the rocks；
S2.10000-15000r/min homogeneous 1-5 min；
S3. the pH of homogeneous mixture is adjusted to 3.0-8.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, dissolution 5-30 min is stirred at room temperature；
S5. 4 DEG C, 10-20 min is centrifuged under 8000-11000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after being centrifuged in collection step S5, S6；
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 8-15%, pH to 5.0-7.0 is adjusted, adds
Enter NaCl, makes the final concentration of 0.1-0.3 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1-3 DEG C per minute, be heated to 80-95 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 15-40min in mixture of ice and water, is finally put in 4 DEG C
Refrigerator overnight.
It further, in step S9, further include, when temperature is increased to 35-50 DEG C, gel enhancing agent being added, makes gel
The concentration of reinforcing agent is 1-3%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 25-38, ovalbumin
7-13, trehalose 19-34, chitosan 8-17.
In the present invention, Tilapia mossambica-dregs of beans co-precipitation protein gel, present inventor are prepared by the way of temperature programming
Tilapia mossambica-dregs of beans is co-precipitated the protein concentration and most suitable pH condition of albumen when obtaining preparation by a large amount of creative tests,
In combination with the characteristic of albumen, it is determined that the addition time of gel dose and dosage, and find optimal gel enhancing agent.
Specifically, inventor's discovery, in pH 5.0-7.0, when especially close to pH7.0, Tilapia mossambica-dregs of beans co-precipitation protein gel is solidifying
Glue intensity, consistency and elasticity are preferable, and aggregation is hardly happened between albumen, and it is solidifying that mixing is mostly formed in a manner of interpenetrating
Glue improves the texture characteristic of gel.Meanwhile at 35-50 DEG C, gel enhancing agent is added, gel enhancing agent can be in heating process
Middle water swelling can not only enhance the crushing resistance of gel network structure, moreover it is possible to form the reticular structure of gel enhancing agent and water, more
It has mended and albumen dynamic viscoelastic is low, gel strength is small, retentiveness is poor etc. is co-precipitated by simple Tilapia mossambica-dregs of beans, effectively improved viscous
Elasticity.Specifically, in gel enhancing agent of the invention, on the one hand, aloe gel can form powerful network in conjunction with trehalose
Structure can interweave with Tilapia mossambica-dregs of beans co-precipitation albumen network structure, to improve its gel strength;On the other hand, due to
Aloe gel, trehalose itself have hydrophily, can win hydrone over by any means in the network architecture, improve minced fish gel elasticity and
Gel strength；Ovalbumin then passes through its good adhesiveness and its contained protease inhibitors, inhibits Tilapia mossambica-dregs of beans total
The degradation of protein precipitation and improve gelling ability；The network structure that chitosan can be such that minced fillet albumen is formed has water conservation well
Property, the gel elastomer of minced fillet albumen can be obviously improved.The complex role for the gel enhancing agent each component being arranged through the invention, can
Significantly improve Tilapia mossambica-dregs of beans co-precipitation albumen gelling performance.
In the present invention, Tilapia mossambica-dregs of beans co-precipitation protein gel prepared by the embodiment of the present invention 5 carries out sem analysis,
The SEM figure of protein heat-induced gel is co-precipitated by Tilapia mossambica-dregs of beans of attached drawing 1 it is found that Tilapia mossambica-dregs of beans of preparation is co-precipitated
Its gel network structure dense uniform of protein gel, surface is opposed flattened smooth, can form preferable gel network.And polymer
Molecule monomer size is more uniform, then its elasticity is better, and the present inventor has found the flesh of fish and bean cake powder by a large amount of creative works
Mixing the co-precipitation albumen prepared under certain condition helps to increase the gel characteristic of independent fish protein system, and demonstrates
Co-precipitation albumen can improve the gel characteristic of Rofe Fish protein.
It further, is by the pH 4.0-6.0 of homogeneous mixture in step S3.
It further, in step S6, is adjusted pH to 4.0-6.0.
Being deviateed in the acidity and alkaline pH range of isoelectric point by discovery, ascendant trend is presented in soluble protein yield, and
Yield is dissolved under the conditions of extreme 2.0,3.0,11.0,12.0 soda acid pH reaches maximum.This is because in acid range, part
The negative electrical charge of the residue branch carboxyl institute band of acidic amino acid is neutralized, so protein molecular has net positive charge；Alkaline model
In enclosing, deprotonation reaction occurs for the alkaline group of partial amino-acid, causes protein molecular with net negative charge, the hydration of albumen
Effect enhancing, protein solubility increase.The present invention by a large amount of creative test discovery, Tilapia and defatted soybean meal powder with
The soluble protein solution that mass ratio (butt meter) mixing is extracted is dissolved in pH 2.0,3.0,11.0 and 12.0, pH 4.0-6.0
When precipitate, precipitating yield be 88%-95%, it is preferred that pH 4.5 precipitate when yield highest, thereby determine that Tilapia mossambica-dregs of beans
The most suitable isoelectric point of acid/base soluble protein is 4.5.And for vegetable protein acid sink isoelectric pH it is generally relatively low, Rofe
After fish mixes with dregs of beans, the pH of the heavy isoelectric point of acid is partial to the isoelectric point of dregs of beans.Thus may determine that Tilapia mossambica-dregs of beans acid/base
The precipitating pH of soluble protein is 4.0-6.0, preferably pH 4.5.
It further, is that Tilapia and defatted soybean meal powder are mixed into (butt with the mass ratio of 1:2-2:1 in step S1
Meter), with material: water=1:7-10 (g:mL) distilled water on the rocks.The present invention is by a large amount of creative experiments, in conjunction with two kinds of different eggs
The characteristic of white matter obtains material-water ratio when optimal mixed proportion and dissolution, obtains optimal co-precipitation albumen preparation condition.
Further, the cosolvent includes following parts by weight component: lecithin 1-10, mannose 12-19, dioxy
SiClx 3-9, lysozyme 0.2-0.9, lysine 11-18, arginine 14-22, glutamic acid 7-16.In the present invention, addition
The effect of cosolvent is can to enhance its egg near isoelectric point during the formation of Tilapia mossambica-dregs of beans co-precipitation albumen
The reciprocation of white matter makes Rofe Fish protein further be combined to form stable co-precipitation protein structure with dregs of beans albumen, mentions
The yield of height co-precipitation albumen.
Specifically, facilitating protein renaturation in the environment of lysozyme, lysine, arginine, glutamic acid coexist, promote
Be properly fold into natural activity state into protein, avoid protein formed be co-precipitated albumen before occur in advance irreversible aggrengation and
Precipitating, it is ensured that the reciprocation of Rofe Fish protein and dregs of beans albumen in isoelectric point；Meanwhile lecithin, mannose, silica energy
Enough improve the homogeneity and stability of entire reaction system so that Rofe Fish protein and dregs of beans albumen near isoelectric point will not
There is undesirable reaction.
Further, the cosolvent includes following parts by weight component: lecithin 3-7, mannose 14-16, dioxy
SiClx 4-7, lysozyme 0.3-0.6, lysine 13-17, arginine 15-20, glutamic acid 9-14.
Further, the cosolvent includes following parts by weight component: lecithin 5, mannose 15, silica
5.5, lysozyme 0.4, lysine 14, arginine 17, glutamic acid 11.Particularly, the enzyme activity of the lysozyme is 100-
300U/g, it is preferred that the enzyme activity of the lysozyme is 150U/g.
The innovation of the invention consists in that: since Rofe Fish protein is unstable in actual production process, easily become
Property, and dissolubility is poor, and then the structural and functional characteristic of albumen is caused to change so that Tilapia mossambica protein gel characteristic and
Emulsibility is lower.The present invention is by combining the preferable dissolubility of soybean protein isolate, emulsion stability, foaminess and good sense
A kind of Tilapia mossambica-dregs of beans co-precipitation albumen is prepared in the advantages that official's characteristic, exploitation, so that fish protein dissolubility, emulsibility, solidifying
For glue characteristic etc. with improving well, the present invention has developed a kind of novel double protein product that animal/vegetable protein is combined.It is logical
Tilapia mossambica-dregs of beans co-precipitation albumen the yield for crossing invention preparation is high, and safety and stability expands for the quality for improving Rofe fishery -ies product
It provides a kind of effective way in the method for the application of field of food, the whole profit margin for improving Tilapia mossambica.
Detailed description of the invention
Fig. 1 is the SEM figure that Tilapia mossambica-dregs of beans prepared by embodiment 5 is co-precipitated protein heat-induced gel.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 1:5, with material: water=1:5 (g:mL) adds
Ice distilled water；
1 min of S2.10000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 3.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, dissolution 5min is stirred at room temperature；
S5. 4 DEG C, be centrifuged 10 min under 8000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen.
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 8%, adjusts pH to 5.0, is added
NaCl makes final concentration of 0.1 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1 DEG C per minute, be heated to 80 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 15min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 35 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 1%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 25, ovalbumin 7, sea
Algae sugar 19, chitosan 8.
It further, in step S6, is adjusted pH to 4.5.
Further, the cosolvent includes following parts by weight component: lecithin 1, mannose 12, silica 3,
150U/g lysozyme 0.2, lysine 11, arginine 14, glutamic acid 7.In the present invention, the effect of the cosolvent of addition is
The reciprocation of its protein near isoelectric point can be enhanced during the formation of Tilapia mossambica-dregs of beans co-precipitation albumen,
Make Rofe Fish protein further be combined to form stable co-precipitation protein structure with dregs of beans albumen, improves obtaining for co-precipitation albumen
Rate.
Embodiment 2
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 5:1, with material: water=1:15 (g:mL)
Distilled water on the rocks；
5 min of S2.15000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 8.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 30 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 20 min under 11000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen.
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 15%, adjusts pH to 7.0, is added
NaCl makes final concentration of 0.3 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 3 DEG C per minute, be heated to 95 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 40min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 50 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 3%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 38, ovalbumin 13,
Trehalose 34, chitosan 17.
It further, in step S6, is adjusted pH to 4.5.
Further, the cosolvent includes following parts by weight component: lecithin 10, mannose 19, silica
9,150U/g lysozyme 0.9, lysine 18, arginase 12 2, glutamic acid 16.In the present invention, the effect of the cosolvent of addition
It is that can enhance its interaction of protein near isoelectric point during the formation of Tilapia mossambica-dregs of beans co-precipitation albumen and make
With, make Rofe Fish protein further be combined to form stable co-precipitation protein structure with dregs of beans albumen, improve co-precipitation albumen
Yield.
Embodiment 3
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 1:2, with material: water=1:7 (g:mL)
Distilled water on the rocks；
2.5 min of S2.10000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 4.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 10 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 12min under 9000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen；
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 9%, adjusts pH to 6.3, NaCl is added,
Make final concentration of 0.15 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 2 DEG C per minute, be heated to 92 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 30min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 42 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 1.3%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 27, ovalbumin 8, sea
Algae sugar 22, chitosan 10.
It further, in step S6, is adjusted pH to 4.0.
Further, the cosolvent includes following parts by weight component: lecithin 3, mannose 14, silica 4,
150U/g lysozyme 0.3, lysine 13, arginine 15, glutamic acid 9.
Embodiment 4
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 2:1, with material: water=1:10 (g:mL)
Distilled water on the rocks；
3.5 min of S2.13000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 6.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 25 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 17 min under 10000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen.
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 13%, adjusts pH to 6.5, is added
NaCl makes final concentration of 0.2 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1-3 DEG C per minute, be heated to 88 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 22min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 38 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 2.5%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 35, ovalbumin 11,
Trehalose 29, chitosan 14.
It further, in step S6, is adjusted pH to 6.0.
Further, the cosolvent includes following parts by weight component: lecithin 7, mannose 16, silica 7,
150U/g lysozyme 0.6, lysine 17, arginase 12 0, glutamic acid 14.
Embodiment 5
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 2:3, with material: water=1:9 (g:mL) adds
Ice distilled water；
2 min of S2.12000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 4.2, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 20 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 15 min under 9500 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen.
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 10%, adjusts pH to 6.8, is added
NaCl makes final concentration of 0.15 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1.5 DEG C per minute, be heated to 90 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 25min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 45 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 1.5%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 32, ovalbumin 9, sea
Algae sugar 24, chitosan 12.
It further, in step S6, is adjusted pH to 4.5.
Further, the cosolvent includes following parts by weight component: lecithin 5, mannose 15, silica
5.5,150U/g lysozyme 0.4, lysine 14, arginine 17, glutamic acid 11.
Comparative example 1
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 2:3, with material: water=1:9 (g:mL) adds
Ice distilled water；
2 min of S2.12000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 4.2, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 20 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 15 min under 9500 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen；
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 10%, adjusts pH to 6.8, NaCl is added,
Make final concentration of 0.15 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1.5 DEG C per minute, be heated to 90 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 25min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 45 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 1.5%.
Further, the gel enhancing agent includes following parts by weight component: ovalbumin 9, chitosan 12.
It further, in step S6, is adjusted pH to 4.5.
Further, the cosolvent includes following parts by weight component: lecithin 5, mannose 15, silica
5.5。
Comparative example 2
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 2:3, with material: water=1:9 (g:mL) adds
Ice distilled water；
2 min of S2.12000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 4.2, stands 5min；
S4. the cosolvent of 2% mass ratio is added, 20 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 15 min under 9500 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen；
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 10%, adjusts pH to 6.8, NaCl is added,
Make final concentration of 0.15 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1.5 DEG C per minute, be heated to 90 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 25min in mixture of ice and water, is finally put in 4 DEG C of refrigerators
Overnight.
It further, in step S9, further include, when temperature is increased to 45 DEG C, gel enhancing agent being added, enhances gel
The concentration of agent is 1.5%.
Further, the gel enhancing agent includes following parts by weight component: aloe gel 32, trehalose 24, shell
Glycan 12.
It further, in step S6, is adjusted pH to 4.5.
Further, the cosolvent includes following parts by weight component: 150U/g lysozyme 0.4, lysine 14,
Arginine 17, glutamic acid 11.
Comparative example 3
A kind of preparation method of Tilapia mossambica-dregs of beans co-precipitation protein gel, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 2:3, with material: water=1:9 (g:mL) adds
Ice distilled water；
2 min of S2.12000r/min homogeneous；
S3. the pH of homogeneous mixture is adjusted to 4.2, stands 5min；
S4. 20 min of dissolution are stirred at room temperature；
S5. 4 DEG C, be centrifuged 15 min under 9500 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after the centrifugation of collection step S5, S6, vacuum freeze drying obtain Tilapia mossambica-dregs of beans and are co-precipitated albumen.
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 8-15%, adjusts pH to 5.0-
7.0, NaCl is added, makes the final concentration of 0.1-0.3 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1-3 DEG C per minute, be heated to 80-95 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 15-40min in mixture of ice and water, is finally put in 4 DEG C
Refrigerator overnight.
It further, in step S6, is adjusted pH to 4.5.
Experiment test
It is co-precipitated albumen yield: SDS-PAGE electrophoretic analysis being carried out to the supernatant of embodiment 1-5 and comparative example 1-3, is obtained
The content of soluble protein obtains protein precipitation yield, as co-precipitation albumen is thick by deducting the content of soluble protein
Yield.Use resolving gel concentration for 12%, concentration gum concentration is 5% carry out SDS-PAGE electrophoresis.Sample supernatant and SDS-PAGE
Sample-loading buffer mixes (4:1, v/v), boils 6 min before electrophoresis tank is added, and i.e. loading volume is 10 μ L in equal volume,
It is dyed with R-250 Coomassie brilliant blue, decoloration uses the acetum of high methanol, i.e., plus the acetic acid of 75 mL, 50 mL methanol,
Then 1 L is settled to water.As a result as shown in the table.
Co-precipitation protein gel performance measurement: sample gel strength measurement: is measured using TMS-PRO Texture instrument at room temperature
Gel strength.Parameter setting: diameter is the cylindrical probe of 5 mm, and penetration speed is 60 mm/min.Fracture Force is fracture experiment
First peak value of curve corresponds to displacement as fracture depth.Test is repeated 5 times, and is averaged.Gel strength=Fracture Force * is broken
Disconnected depth；The TPA of gel is measured: being measured Tilapia mossambica-dregs of beans at room temperature using TMS-PRO Texture instrument and is co-precipitated protein heat-induced
The TPA of gel, test parameters are as follows: diameter is the cylindrical probe of 5 mm, and deformation quantity is set as 75%, and penetration speed is 60 mm/
Min carries out the consistency and elasticity of compression measurement sample twice in succession to sample.Test is repeated 3 times, and is averaged；Gel retentiveness
Measurement: claim gross weight to be denoted as W the gel prepared1, it is centrifuged (5000 g, 15 min) and removes moisture, is re-weighed and is denoted as W2, hold
Water force is as follows:, as a result as shown in the table.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.It is noted that the technical characteristic being not described in detail in the present invention, can pass through this
Field any prior art is realized.
Claims (7)
1. a kind of Tilapia mossambica-dregs of beans co-precipitation protein gel preparation method, which comprises the following steps:
S1. Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 1:5-5:1, with material: water=1:5-15
(g:mL) distilled water on the rocks；
S2.10000-15000r/min homogeneous 1-5 min；
S3. the pH of homogeneous mixture is adjusted to 3.0-8.0, stands 5min；
S4. the cosolvent of 2% mass ratio is added, dissolution 5-30 min is stirred at room temperature；
S5. 4 DEG C, 10-20 min is centrifuged under 8000-11000 r/min；
S6. supernatant is taken, adjustment pH precipitates supernatant, repeats step S5；
S7. the precipitating after being centrifuged in collection step S5, S6；
S8. a certain amount of ice distilled water is added into precipitating, and protein concentration is adjusted to 8-15%, pH to 5.0-7.0 is adjusted, adds
Enter NaCl, makes the final concentration of 0.1-0.3 moL/L of NaCl；
S9. it is heated by the way of temperature programming, increases 1-3 DEG C per minute, be heated to 80-95 DEG C；
S10. after being heated to finishing temperature, reaction was completed, and product is placed in 15-40min in mixture of ice and water, is finally put in 4 DEG C
Refrigerator overnight.
2. Tilapia mossambica according to claim 1-dregs of beans co-precipitation protein gel preparation method, which is characterized in that step
It in S9, further include, when temperature is increased to 35-50 DEG C, gel enhancing agent being added, makes the concentration 1-3% of gel enhancing agent.
3. Tilapia mossambica according to claim 2-dregs of beans co-precipitation protein gel preparation method, which is characterized in that described
Gel enhancing agent includes following parts by weight component: aloe gel 25-38, ovalbumin 7-13, trehalose 19-34, shell are poly-
Sugared 8-17.
4. Tilapia mossambica according to claim 1-dregs of beans co-precipitation protein gel preparation method, which is characterized in that step
It is by the pH 4.0-6.0 of homogeneous mixture in S3.
5. Tilapia mossambica according to claim 1-dregs of beans co-precipitation protein gel preparation method, which is characterized in that step
It in S6, is adjusted pH to 4.0-6.0.
6. Tilapia mossambica according to claim 1-dregs of beans co-precipitation protein gel preparation method, which is characterized in that step
It is that Tilapia and defatted soybean meal powder are mixed into (in terms of butt) by the mass ratio of 1:2-2:1, with material: water=1:7-10 in S1
(g:mL) distilled water on the rocks.
7. Tilapia mossambica according to claim 1-dregs of beans co-precipitation protein gel preparation method, which is characterized in that described
Cosolvent includes following parts by weight component: lecithin 1-10, mannose 12-19, silica 3-9, lysozyme 0.2-
0.9, lysine 11-18, arginine 14-22, glutamic acid 7-16.
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| CN101861992A (en) * | 2010-03-31 | 2010-10-20 | 华南理工大学 | Method for improving gelling performance of minced Tilapia mossambica products |
| CN105585610A (en) * | 2015-12-08 | 2016-05-18 | 集美大学 | Tilapia salt-soluble protein extraction method and preparation method of heat-induced gel thereof |
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2018
- 2018-11-02 CN CN201811298273.3A patent/CN109497255A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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