CN109619446A - A kind of albumen and its functionality improvement method - Google Patents
A kind of albumen and its functionality improvement method Download PDFInfo
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- CN109619446A CN109619446A CN201811366709.8A CN201811366709A CN109619446A CN 109619446 A CN109619446 A CN 109619446A CN 201811366709 A CN201811366709 A CN 201811366709A CN 109619446 A CN109619446 A CN 109619446A
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- frequency
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- white solution
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Health & Medical Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of albumen and its functionality improvement method, comprising the following steps: the preparation of egg white solution；The single-frequency or double-frequency synchronous of egg white solution or the processing of three frequency synchronizing ultrasounds；The pulse strong-light sterilization processing of egg white solution.The single-frequency or double-frequency synchronous of the egg white solution or the processing of three frequency synchronizing ultrasounds specifically: egg white solution is applied into single-frequency or double-frequency synchronous or three frequency synchronizing ultrasounds are handled, ultrasonic power density is 60~180W/L, the ultrasonic pulse working time is 6s, interpulse period is 3s, sonication treatment time is 10~60min, and ultrasonic treatment temperature is 25~50 DEG C.The present invention is by realizing the improvement to albumen protein functional performance to ultrasonic wave operating mode, frequency selection, combination of frequency and the Effective Regulation for being ultrasonically treated temperature and time.
Description
Technical field
The invention belongs to food processing research fields, and in particular to a kind of albumen and its functionality improvement method.
Background technique
Albumen mainly has the multiple proteins such as ovalbumin, ovomucin and ovotransferrins, is a kind of Gao Sheng
The protein of price value, the amino acid that amino acid is formed close to human body forms, and its functional character, such as foaming characteristic, gel
Property etc. is all preferable relative to vegetable protein and some other animal protein, therefore is not only optimal protein in food,
It plays an important role in the food industry.
Functionality strengthens egg-white powder, such as highly dissoluble egg-white powder, egg white powder with high foamability, and it is excellent both to have remained albumen
Good nutrition and functional characteristic, and evaded the common higher drawback of egg-white powder additive amount, thus it is deep by food processing enterprises
Favor.Currently, the performance of external functionality egg products is substantially better than domestic similar product, and the processability of China's egg white powder product
The multi-demands of customer can be unable to satisfy.For this purpose, breaking through function aiming at the problem that China's egg-white powder is to new demand underbraced
Property strengthen egg-white powder quality-improving new technology become current research emphasis.
Currently, the modification of protein mainly has physical method, chemical method, enzyme process and gene engineering research.Wherein, gene engineering research
Technology cycle is longer, takes effect relatively slow；Although enzyme modification speed is fast, specificity is strong, but higher cost, and it is more difficult to operate, limitation
Its industrial application；Chemical modification method is although react simple, significant effect, but can introduce chemistry under normal conditions
Reagent and the edible safety for influencing product；And physical method because its safety and environmental protection, Objective is strong the advantages that be widely used
In the modification of protein.Physical method mainly includes mechanical shearing, heat treatment, electric field, microwave, ultrasonic wave, irradiation and superelevation
The methods of pressure.Wherein, ultrasonic wave, which acts on possessed cavitation effect, mechanical effect and fuel factor, so that protein molecular structure is become
Must be more loose, more hydrophobic groupings can be exposed, and protein surface property improves, and the interaction between water increases
By force, so as to improve the functional characteristic of protein and nutritive value.However, ultrasonic wave operating mode, sonication treatment time and ultrasound
Frequency etc. directly influences the variation degree of protein structure, and this variation is closely related with the improvement of its functional characteristic.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of albumen and its functionality improvement method, it is spy with egg white solution
Levy raw material, by ultrasonic wave operating mode, frequency selection, combination of frequency and be ultrasonically treated temperature and time Effective Regulation,
Realize the improvement to albumen protein functional performance.
The technical scheme is that
A kind of albumen functionality improvement method, comprising the following steps:
The preparation of egg white solution；
The single-frequency or double-frequency synchronous of egg white solution or the processing of three frequency synchronizing ultrasounds；
The pulse strong-light sterilization processing of egg white solution.
In above scheme, the preparation of the egg white solution specifically:
By egg white wash clean, clear water rinses the residual chlorine of eggshell surface again after cleaning eggshell with chlorine water, beats eggs and separates egg
Cleer and peaceful yolk removes the frenulum in egg white solution, and low temperature is uniform to egg white solution, obtains egg white solution, spare.
In above scheme, the single-frequency or double-frequency synchronous of the egg white solution or the processing of three frequency synchronizing ultrasounds specifically:
Egg white solution is applied into single-frequency or double-frequency synchronous or the processing of three frequency synchronizing ultrasounds, ultrasonic power density is 60~
180W/L, ultrasonic pulse working time are 6s, and interpulse period 3s, sonication treatment time is 10~60min, ultrasonic treatment
Temperature is 25~50 DEG C.
In above scheme, the single-frequency is ultrasonically treated frequency are as follows: 20kHz, 28kHz, 35kHz, 40kHz, 50kHz or
One of 60kHz.
In above scheme, the double-frequency synchronous is ultrasonically treated combination of frequency are as follows: 20/28kHz, 20/40kHz, 20/60kHz,
One of 20/35kHz or 20/50kHz.
In above scheme, three frequencies synchronizing ultrasound processing frequency combination are as follows: 20/40/60kHz, 20/35/50kHz or
One of 20/28/40kHz.
In above scheme, the pulse strong-light sterilization processing of the egg white solution specifically:
Resulting egg white solution will be ultrasonically treated and carry out pulse strong-light sterilization processing at normal temperature, pulse strong-light is set
Standby parameter are as follows: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance are 14.5cm, dodge
Bright frequency is 0.5Hz, single pulse energy 300J, flashing times are 40 times.
It further include egg liquid spray drying treatment step in above scheme.
In above scheme, the egg liquid spray drying treatment specifically:
Inlet air temperature is 140~160 DEG C, and leaving air temp is 70 DEG C~78 DEG C, and preferably inlet air temperature is 150 DEG C, out wind-warm syndrome
Degree is 75 DEG C；Egg-white powder is obtained after spray drying.
A kind of albumen, the albumen are prepared using the albumen functionality improvement method.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention is modified processing to albumen protein using green, free of contamination multi-mode ultrasonic technology, and
Ultrasonic wave can directly result in cavitation effect, mechanical effect and fuel factor increase and the Jie of albumen protein molecular energy because of it
The raising of matter temperature, and then cause the variation of Molecular Conformation of Proteins, keep the ultra microstructure of albumen protein molecule more reasonable, from
And better processing performance is shown, which is able to solve the lower disadvantage of existing egg-white powder processing performance.
2, the present invention is modified place to albumen solution using double frequency and three frequency synchronous ultrasonics combination synergistic effect
Reason, compared to the common egg-white powder of non-modified processing, ultrasonically-modified albumen dissolubility and foaming characteristic have centainly
The raising of degree improves the processing performance of albumen.
3, the present invention does not add any chemical reagents during processing, on the one hand avoids traditional chemical method of modifying and deposits
Food safety hazards problem, meet modern food industry to health consumption concept；On the other hand of the present invention
Multi-mode ultrasonic equipment is simple, and production energy consumption is small, without secondary pollution, both economically and environmentally beneficial, while the treatment process of the method
Very simple is convenient, is suitable for large-scale production processing.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 multi-mode ultrasonic equipment figure.
In figure, 1. ultrasonic response kettles, 2. peristaltic pumps, 3. temperature-controlling systems, 4. ultrasonic wave control panels, the generation of 5. ultrasonic waves
Device.
Specific embodiment
Technical solution of the present invention is made by taking the albumen of egg and its functionality improvement method as an example below further
Description, but the scope of the present invention is not limited thereto.
Reference examples: without ultrasonically-modified processing
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution, it is spare；
(2) egg white solution that step (1) processing obtains is subjected to pulse strong-light sterilization processing, pulse strong-light equipment at normal temperature
Parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance 14.5cm, flicker frequency
0.5Hz, single pulse energy 300J, flashing times 40 times；
(3) egg white solution after step (2) sterilization processing is subjected to spray drying treatment, actual conditions are as follows: inlet air temperature
It is 150 DEG C, leaving air temp is 75 DEG C, its natural cooling is made after spray drying, is crossed 30 meshes later and removes big particle, most
It is vacuum-packed afterwards, obtains egg-white powder finished product, and carry out the detection of product processability index.
The processing of embodiment 1:20kHz single-frequency supersonic modifying
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution is stored in spare in refrigerator；
(2) single-frequency that the egg white solution of step (1) applies 20kHz is ultrasonically treated, ultrasonic power density 60W/L, ultrasound
Pulse working time 6s, interpulse period 3s, ultrasonic treatment temperature are 25 DEG C, sonication treatment time 30min；
(3) the ultrasonically-modified obtained egg white solution that handles of step (2) is subjected to pulse strong-light sterilization processing, arteries and veins at normal temperature
Rush strong light device parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance
14.5cm, flicker frequency 0.5Hz, single pulse energy 300J, flashing times 40 times；
(4) egg white solution by step (3) after ultrasonically-modified carries out spray drying treatment, actual conditions are as follows: air inlet temperature
Degree is 150 DEG C, and leaving air temp is 75 DEG C, its natural cooling is made after spray drying, is crossed 30 meshes later and removes big particle,
It is finally vacuum-packed, obtains modified egg-white powder finished product, and carry out the detection of product processability index.With without changing
The egg-white powder processing performance of property is compared, and foaming characteristic and dissolubility are shown in Table 1.
The processing of embodiment 2:40kHz single-frequency supersonic modifying
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution is stored in spare in refrigerator；
(2) single-frequency that the egg white solution of step (1) applies 40kHz is ultrasonically treated, ultrasonic power density 180W/L, ultrasound
Pulse working time 6s, interpulse period 3s, ultrasonic treatment temperature are 35 DEG C, sonication treatment time 10min；
(3) the ultrasonically-modified obtained egg white solution that handles of step (2) is subjected to pulse strong-light sterilization processing, arteries and veins at normal temperature
Rush strong light device parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance
14.5cm, flicker frequency 0.5Hz, single pulse energy 300J, flashing times 40 times；
(4) egg white solution after step (3) ultrasonication is subjected to spray drying treatment, actual conditions are as follows: into
Air temperature is 150 DEG C, and leaving air temp is 75 DEG C, its natural cooling is made after spray drying, and it is coarse to be crossed the removing of 30 meshes later
Particle is finally vacuum-packed, and obtains modified egg-white powder finished product, and carry out the detection of product processability index.With
Non-modified egg-white powder processing performance is compared, and foaming characteristic and dissolubility are shown in Table 1.
Embodiment 3:20/40kHz double-frequency synchronous combined ultrasonic modification
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution is stored in spare in refrigerator；
(2) egg white solution of step (1) is applied into the processing of 20/40kHz double-frequency synchronous combined ultrasonic, ultrasonic power density
125W/L, ultrasonic pulse working time 6s, interpulse period 3s, ultrasonic treatment temperature is 25 DEG C, and sonication treatment time is
40min；
(3) the ultrasonically-modified obtained egg white solution that handles of step (2) is subjected to pulse strong-light sterilization processing, arteries and veins at normal temperature
Rush strong light device parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance
14.5cm, flicker frequency 0.5Hz, single pulse energy 300J, flashing times 40 times；
(4) egg white solution after step (3) ultrasonication is subjected to spray drying treatment, actual conditions are as follows: into
Air temperature is 150 DEG C, and leaving air temp is 75 DEG C, its natural cooling is made after spray drying, and it is coarse to be crossed the removing of 30 meshes later
Particle is finally vacuum-packed, and obtains modified egg-white powder finished product, and carry out the detection of product processability index.With
Non-modified egg-white powder processing performance is compared, and foaming characteristic and dissolubility are shown in Table 1.
Embodiment 4:20/28kHz double-frequency synchronous combined ultrasonic modification
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution, it is spare；
(2) egg white solution of step (1) is applied into the processing of 20/28kHz double-frequency synchronous combined ultrasonic, ultrasonic power density
90W/L, ultrasonic pulse working time 6s, interpulse period 3s, ultrasonic treatment temperature is 50 DEG C, and sonication treatment time is
60min；
(3) the ultrasonically-modified obtained egg white solution that handles of step (2) is subjected to pulse strong-light sterilization processing, arteries and veins at normal temperature
Rush strong light device parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance
14.5cm, flicker frequency 0.5Hz, single pulse energy 300J, flashing times 40 times；
(4) egg white solution after step (3) ultrasonication is subjected to spray drying treatment, actual conditions are as follows: into
Air temperature is 150 DEG C, and leaving air temp is 75 DEG C, its natural cooling is made after spray drying, and it is coarse to be crossed the removing of 30 meshes later
Particle is finally vacuum-packed, and obtains modified egg-white powder finished product, and carry out the detection of product processability index.With
Non-modified egg-white powder processing performance is compared, and foaming characteristic and dissolubility are shown in Table 1.
The processing of tri- frequency sync supersonic modifying of embodiment 5:20/28/40kHz
(1) by inspection and the intact Fresh Egg of eggshell is immersed in 30 DEG C or so of warm water and cleans up, then
Eggshell is cleaned with the chlorine water of 50mg/L, finally rinses the residual chlorine of eggshell surface with clear water again, beat eggs after drying at room temperature and is divided
From egg white and yolk, the frenulum in egg white solution is removed, stirring 20min is uniform to egg white solution at low temperature later, and it is equal to obtain dispersion
Even egg white solution, it is spare；
(2) egg white solution of step (1) is applied into the processing of 20/28/40kHz double-frequency synchronous combined ultrasonic, ultrasonic power is close
125W/L, ultrasonic pulse working time 6s, interpulse period 3s are spent, ultrasonic treatment temperature is 25 DEG C, and sonication treatment time is
30min；
(3) the ultrasonically-modified obtained egg white solution that handles of step (2) is subjected to pulse strong-light sterilization processing, arteries and veins at normal temperature
Rush strong light device parameter: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance
14.5cm, flicker frequency 0.5Hz, single pulse energy 300J, flashing times 40 times；
(4) egg white solution after step (3) ultrasonication is subjected to spray drying treatment, actual conditions are as follows: into
Air temperature is 150 DEG C, and leaving air temp is 75 DEG C, its natural cooling is made after spray drying, and it is coarse to be crossed the removing of 30 meshes later
Particle is finally vacuum-packed, and obtains modified egg-white powder finished product, and carry out the detection of product processability index.With
Non-modified egg-white powder processing performance is compared, and foaming characteristic and dissolubility are shown in Table 1.
Egg-white powder processability index under the conditions of 1 difference of table is ultrasonically-modified
As shown in Figure 1, ultrasonic equipment of the present invention is preferably multi-mode ultrasonic equipment, including ultrasonic wave is anti-
Answer kettle 1, peristaltic pump 2, temperature-controlling system 3, ultrasonic wave control panel 4 and supersonic generator 5.Multi-mode ultrasonic equipment is to egg white
The ultrasonically-modified processing of the multi-mode of solution can control ultrasonic wave and carry out single-frequency, double-frequency synchronous and three frequency synchronous workings, can pass through
Frequency selection, combination of frequency and sonication treatment time improve the conformation of albumen protein, and then improve its functional character, such as table 1
It can be seen that having compared with non-modified egg-white powder processing performance by ultrasonically-modified albumen dissolubility and foaming characteristic
A degree of raising improves the processing performance of albumen.The present invention overcomes single-frequency to a certain extent, determines frequency ultrasonic
The shortcomings that albumen protein functional character can not be individually effectively improved.
Although not each embodiment only includes one it should be appreciated that this specification describes according to various embodiments
A independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should will say
As a whole, the technical solutions in the various embodiments may also be suitably combined for bright book, and forming those skilled in the art can be with
The other embodiments of understanding.
The series of detailed descriptions listed above are illustrated only for possible embodiments of the invention,
The protection scope that they are not intended to limit the invention, it is all without departing from equivalent embodiment made by technical spirit of the present invention or change
It should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of albumen functionality improvement method, which comprises the following steps:
The preparation of egg white solution；
The single-frequency or double-frequency synchronous of egg white solution or the processing of three frequency synchronizing ultrasounds；
The pulse strong-light sterilization processing of egg white solution.
2. albumen functionality improvement method according to claim 1, which is characterized in that the preparation of the egg white solution
Specifically:
By egg white wash clean, after cleaning eggshell with chlorine water again clear water rinse eggshell surface residual chlorine, beat eggs and separate egg white and
Yolk removes the frenulum in egg white solution, and low temperature is uniform to egg white solution, obtains egg white solution, spare.
3. albumen functionality improvement method according to claim 1, which is characterized in that the single-frequency of the egg white solution
Or double-frequency synchronous or three frequency synchronizing ultrasounds are handled specifically:
Egg white solution is applied into single-frequency or double-frequency synchronous or the processing of three frequency synchronizing ultrasounds, ultrasonic power density is 60~180W/L,
The ultrasonic pulse working time is 6s, and interpulse period 3s, sonication treatment time is 10~60min, and ultrasonic treatment temperature is
25~50 DEG C.
4. albumen functionality improvement method according to claim 3, which is characterized in that the single-frequency ultrasonic treatment frequency
Rate are as follows: one of 20kHz, 28kHz, 35kHz, 40kHz, 50kHz or 60kHz.
5. albumen functionality improvement method according to claim 3, which is characterized in that at the double-frequency synchronous ultrasound
Manage combination of frequency are as follows: one of 20/28kHz, 20/40kHz, 20/60kHz, 20/35kHz or 20/50kHz.
6. albumen functionality improvement method according to claim 3, which is characterized in that at the three frequencies synchronizing ultrasound
Manage combination of frequency are as follows: one of 20/40/60kHz, 20/35/50kHz or 20/28/40kHz.
7. albumen functionality improvement method according to claim 3, which is characterized in that the pulse of the egg white solution
Strong light sterilization processing specifically:
Resulting egg white solution will be ultrasonically treated and carry out pulse strong-light sterilization processing, pulse strong-light equipment ginseng at normal temperature
Number are as follows: 100~1000nm all band illumination sterilization processing, double lamp flash lamp modes, sample-fluorescent tube distance are 14.5cm, flash frequency
Rate is 0.5Hz, single pulse energy 300J, flashing times are 40 times.
8. albumen functionality improvement method according to claim 1, which is characterized in that further include egg liquid spray drying
Processing step.
9. albumen functionality improvement method according to claim 8, which is characterized in that at the egg liquid spray drying
Reason specifically:
Inlet air temperature is 140~160 DEG C, and leaving air temp is 70 DEG C~78 DEG C, and preferably inlet air temperature is 150 DEG C, and leaving air temp is
75℃；Egg-white powder is obtained after spray drying.
10. a kind of albumen, which is characterized in that the albumen utilizes the egg white described in any one of claim 1-9
The preparation of protein functional modification method.
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| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
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| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
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