CN110214851A

CN110214851A - A method of improving fish myofibrillar protein gel characteristic

Info

Publication number: CN110214851A
Application number: CN201910379261.1A
Authority: CN
Inventors: 潘锦锋; 王玉杰; 贾慧; 廉宏亮; 王诗淼; 陈科曦; 董秀萍
Original assignee: Dalian Polytechnic University
Current assignee: Dalian Polytechnic University
Priority date: 2019-05-08
Filing date: 2019-05-08
Publication date: 2019-09-10

Abstract

The invention discloses a kind of methods for improving fish myofibrillar protein gel characteristic, and galla turcica solution and fish fribrillin solution are mixed, and by being ultrasonically treated and curing, obtain the fish myofibrillar protein gel of gel strength enhancing；Wherein, the additive amount of gallic acid is 0.05~the 3.00 ‰ of fish fribrillin total amount.The present invention acts on flesh of fish fribrillin using ultrasonic technique collaboration low concentration gallic acid, it changed dramatically the architectural characteristic and physicochemical property of flesh of fish fribrillin, the gelatification for promoting flesh of fish fribrillin improves the gel strength of fribrillin.Simple process of the present invention reduces energy consumption and reagent dosage, can effectively improve the gelling performance of flesh of fish fribrillin product and keep product special flavour and nutrition, have a good application prospect.

Description

A method of improving fish myofibrillar protein gel characteristic

Technical field

The present invention relates to food processing technology field, in particular to a kind of raising fish myofibrillar protein gel intensity Method.

Background technique

Fish fribrillin is the main component of the flesh of fish, which has gel characteristic, can be used for developing all kinds of fishes The food such as intestines, fish ball, dried fish floss cake, fish pudding, flesh of fish thick soup, it is full of nutrition, flavor is delicious, liked having good by consumer Good market prospects.However, the gelling performance of many fish fribrillins is weaker, it is not able to satisfy texture form in processing Demand.In order to promote the gel characteristic of fish fribrillin (MFP), starch, colloid, soybean protein, lactalbumin are added Etc. non-fish protein ingredient, the protein content of its product is caused to decline, nutritive value reduces, flavor reduction, and introduces certain cause Quick risk makes fish fribrillin food move towards low side.

Gallic acid is the phenolic substances with phenolic hydroxyl structure, is widely present in the plants such as fruits and vegetables, is food processing In common antioxidant and antistaling agent.The present invention changes fish fribrillin spy using supersonic synergic gallic acid technology Property, and then polyphenol and fribrillin is promoted to interact, the gel characteristic of fish fribrillin is promoted, to develop fish Meat albumen food provides new method.

Summary of the invention

It is an object of the invention to develop a kind of high efficiency, high nutrition, low energy consumption, low cost, gallic acid and ultrasound The fish myofibrillar protein gel Enhancement Method of synergistic effect, effectively improves the gel strength of Fish protein product.

In order to achieve the above object, the present invention provides a kind of method for improving fish myofibrillar protein gel characteristic, tool Body step are as follows:

S1, preparation fish fribrillin solution: raw material fish takes meat, prepares fish fribrillin solution, standby in 4 DEG C With；

S2, it prepares albumen polyphenol mixed liquor: taking fish fribrillin solution obtained by gallic acid solution and step S1, 4~6 DEG C are uniformly mixed, and obtain albumen polyphenol mixed liquor；

Wherein, the additive amount of the gallic acid is 0.05~the 3.00 ‰ of fribrillin total amount；According to galla turcica The calculating gallic acid solution of additive amount needed for acid takes volume；Fribrillin in the flesh of fish fribrillin solution Content use biuret colorimetric method for determining；Gallic acid is uniformly mixed under 4 DEG C of cold houses with fribrillin solution；

S3, ultrasonic treatment: taking albumen polyphenol mixed liquor described in step S2,4 DEG C~6 pairs albumen polyphenol mixed liquors into Row ultrasonic treatment, ultrasonic power is 200~400W, ultrasonic time is 2.5~5min, obtain it is ultrasonic after albumen polyphenol compound system；

S4, curing: albumen polyphenol compound system after ultrasound described in step S3 being heated, is cooled down, and obtains gel strength increasing Strong myofibrillar protein gel.

The elastic modulus detection that rheometer carries out temperature-rise period can be used, investigate the gel of myofibrillar protein gel indirectly Characteristic；Rheometer temperature elevating range is 20~80 DEG C.

Under preferred embodiment, fish described in step S1 are Spanish mackerel or grass carp, can also choose other fish；The muscle fibril The concentration of fribrillin is 40mg/ml in protein solution, and the fribrillin content is according to " biuret colorimetric method " It is measured；The method for preparing fribrillin solution are as follows: under 4 DEG C of environment, take the 20g flesh of fish, 40ml is added 0.1mol/L Tris-NaCl solution, 1100rpm revolving speed are homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, take precipitating A；40ml 0.1mol/L Tris-NaCl solution is added in the precipitate A, 1100rpm revolving speed is homogenized 1min, 10000g centrifugation 10min removes supernatant, takes precipitate B；Precipitate B 50ml 0.1mol/L Tris-NaCl solution is dissolved, is taken off with common The filtering of rouge cotton gauze, takes filtrate, is centrifuged 10min with centrifuge 10000g, removes supernatant, take precipitate C, then use 20ml0.6mol/L Tris-NaCl dissolves the precipitate C, is prepared into the fribrillin solution that concentration is 40mg/ml, should It is used in fribrillin solution 12h；

Under preferred embodiment, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, it is molten In deionized water, pH8 is adjusted using the NaOH solution of 1mol/L, it is molten to obtain the gallic acid that concentration is 0.05~0.10g/ml Liquid.

Under preferred embodiment, the ultrasonic probe diameter of ultrasonic treatment described in step S3 is 6mm；Ultrasonic time mode is ultrasonic work Make time 2s, interval time 2s, for preventing local heating caused by ultrasound, the interval time is not counted in ultrasonic time；Institute The albumen polyphenol mixeding liquid volume for stating ultrasonic treatment is 100ml, and container used in the ultrasonic treatment is diameter 3cm cylindrical vessel Ware, ultrasonic probe are placed in albumen polyphenol mixed liquor centre and apply ultrasonication；

Under preferred embodiment, cured described in step S4 specifically: albumen polyphenol compound system after ultrasound is placed in 30~50 DEG C 10~20min is heated, 80~100 DEG C of 5~15min of heating are subsequently placed in 4~7 DEG C of cooling 20~30min.

Under preferred embodiment, the method for improving fish myofibrillar protein gel characteristic, comprising steps of

S1, preparation fish fribrillin solution: under 4 DEG C of environment, the 20g flesh of fish is taken, 40ml 0.1mol/L Tris- is added NaCl solution, 1100rpm revolving speed are homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, take precipitate A；The precipitate A is added Entering 40ml 0.1mol/L Tris-NaCl solution, 1100rpm revolving speed is homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, Take precipitate B；Precipitate B 50ml 0.1mol/L Tris-NaCl solution is dissolved, is filtered with common degreasing cotton gauze, takes filter Liquid is centrifuged 10min with centrifuge 10000g, removes supernatant, take precipitate C, then molten with 20ml 0.6mol/L Tris-NaCl The precipitate C is solved, the fribrillin solution that concentration is 40mg/ml is prepared into, makes in fribrillin solution 12h With；

S2, it prepares albumen polyphenol mixed liquor: taking obtained by the gallic acid solution and 100ml step S1 of 6.8 μ l 0.05g/ml The fish fribrillin solution of 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

Wherein, the gallic acid solution the preparation method comprises the following steps: take gallic acid, be dissolved in water, use the NaOH of 1mol/L Solution adjusts pH8, obtains the gallic acid solution that concentration is 0.05mg/ml；The gallic acid additive amount is fish muscle fibril The 0.085 ‰ of Tot Prot；The additive amount according to needed for gallic acid, calculate corresponding gallic acid solution takes volume；100ml 40mg/ml fish fribrillin solution in, containing 4000mg fish fribrillin, it is molten to take 6.8 μ l gallic acids Liquid；The measurement of the fish fribrillin content is measured using biuret colorimetric method；

S3, ultrasonic treatment: it takes the albumen polyphenol mixed liquor 100ml in step S2 to be placed in diameter 3cm cylindrical vessel, makes It is ultrasonically treated under 4 DEG C of cold houses with ultrasonic cell disintegration instrument, ultrasonic probe is placed in the albumen polyphenol mixed liquor centre Apply ultrasonication, ultrasonic power 400W, every ultrasound works 2s, dwell time 2s, the ultrasound works time is 5min, the stopping Time is not counted in ultrasonic time；It is ultrasonic after albumen polyphenol compound system；The albumen polyphenol compound system is in solution state；

S4, curing: by 40 DEG C of heating 20min of albumen polyphenol compound system after ultrasound obtained by step S3,90 DEG C of heating 15min, 4 DEG C of cooling 30min obtain the fish myofibrillar protein gel of gel strength enhancing.

Under preferred embodiment, the flesh of fish described in step S1 is mackerel fish or grass carp meat.

Present invention has an advantage that

1, the present invention acts on flesh of fish MFP using ultrasonic technique collaboration low concentration gallic acid, changed dramatically flesh of fish MFP Architectural characteristic and physicochemical property, promote the gelatification of flesh of fish fribrillin, improve the solidifying of fribrillin Glue intensity, effect are good；

2, supersonic synergic low concentration gallic acid technology provided by the invention significantly reduces exclusive use gallic acid and mentions Dosage needed for high flesh of fish myofibrillar protein gel characteristic, and gel characteristic promotes effect and is better than original high dose gallic acid Promotion effect；

3, low energy consumption by the present invention, pollution-free, highly-safe and at low cost, easy to operate, it is easy to accomplish industrialized production is answered With；

4, the present invention is not introduced into the non-Fish protein component of high dose, is improving the same of fish myofibrillar protein gel characteristic When maintain the nutritive value and flavor characteristics of Fish protein, meet the quality requirements of fish fribrillin product.

To sum up, simple process of the present invention reduces energy consumption and reagent dosage, can effectively improve flesh of fish muscle fibril The gelling performance of protein product simultaneously keeps product special flavour and nutrition, has a good application prospect.

Detailed description of the invention

Fig. 1 is the average grain diameter analysis chart of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 1~3；

Fig. 2 is the average grain diameter analysis chart of solution prepared by comparative example 1~5 of the present invention；Wherein, A indicates 1 step of comparative example The collagen fibrous proteins solution of S1 preparation；B indicates the albumen polyphenol mixed liquor of 2 step S2 of comparative example preparation；C indicates comparative example 3 The albumen polyphenol mixed liquor of step S2 preparation；D indicates the albumen polyphenol mixed liquor of 4 step S2 of comparative example preparation；E indicates comparative example Protein solution after the ultrasound of 5 step S2 preparation；

Fig. 3 is that the average surface hydrophobicity of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 1~3 becomes Change analysis chart；

Fig. 4 is the surface hydrophobic mutation analysis figure of solution prepared by comparative example 1~5 of the present invention；Wherein, A indicates comparison Prepared by 1 step S1 of example and fibrillin solution；B indicates the albumen polyphenol mixed liquor of 2 step S2 of comparative example preparation；C is indicated The albumen polyphenol mixed liquor of 3 step S2 of comparative example preparation；D indicates the albumen polyphenol mixed liquor of 4 step S2 of comparative example preparation；E table Protein solution after showing the ultrasound of 5 step S2 of comparative example preparation；

Fig. 5 is the rheological behavior mutation analysis of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 1~3 Figure；

Fig. 6 is the rheological behavior mutation analysis figure of solution prepared by comparative example 1~5 of the present invention；Wherein, A indicates comparative example 1 Prepared by step S1 and fibrillin solution；B indicates the albumen polyphenol mixed liquor of 2 step S2 of comparative example preparation；C indicates comparison The albumen polyphenol mixed liquor of 3 step S2 of example preparation；D indicates the albumen polyphenol mixed liquor of 4 step S2 of comparative example preparation；E expression pair Protein solution after the ultrasound of 5 step S2 of ratio preparation；

Fig. 7 is the variation in strength of gel analysis of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 1~3 Figure；

Fig. 8 is the variation in strength of gel analysis chart of gel prepared by comparative example 1~5 of the present invention；Wherein, A indicates comparative example 1 The muscle fibril egg gel of the gel strength enhancing of step S2 preparation；B indicates the gel strength enhancing of 2 step S3 of comparative example preparation Muscle fibril egg gel；C indicates the muscle fibril egg gel of the gel strength enhancing of 3 step S3 of comparative example preparation；D expression pair The muscle fibril egg gel of the gel strength enhancing of 4 step S3 of ratio preparation；E indicates that gel made from 5 step S3 of comparative example is strong Spend the muscle fibril egg gel of enhancing；

Fig. 9 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 1 Analysis figure；

Figure 10 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 2 Analysis figure；

Figure 11 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 3 Analysis figure；

Figure 12 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 1 of the present invention Analysis figure；

Figure 13 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 2 of the present invention Analysis figure；

Figure 14 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 3 of the present invention Analysis figure；

Figure 15 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 4 of the present invention Analysis figure；

Figure 16 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 5 of the present invention Analysis figure；

Figure 17 is the average grain diameter analysis chart of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 4~6；

Figure 18 is the average grain diameter analysis chart of solution prepared by comparative example 6~10 of the present invention；Wherein, F indicates 6 step of comparative example Prepared by rapid S1 and fibrillin solution；G indicates the albumen polyphenol mixed liquor of 7 step S2 of comparative example preparation；H indicates comparative example The albumen polyphenol mixed liquor of 8 step S2 preparation；I indicates the albumen polyphenol mixed liquor of 9 step S2 of comparative example preparation；J indicates comparison Protein solution after the ultrasound of 10 step S2 of example preparation；

Figure 19 is the average surface hydrophobicity of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 4~6 Mutation analysis figure；

Figure 20 is the surface hydrophobic mutation analysis figure of solution prepared by comparative example 6~10 of the present invention；Wherein, F expression pair Prepared by 6 step S1 of ratio and fibrillin solution；G indicates the albumen polyphenol mixed liquor of 7 step S2 of comparative example preparation；H table Show the albumen polyphenol mixed liquor of 8 step S2 of comparative example preparation；I indicates the albumen polyphenol mixed liquor of 9 step S2 of comparative example preparation；J Protein solution after the ultrasound of expression 10 step S2 of comparative example preparation；

Figure 21 is the rheological behavior variation point of the albumen polyphenol compound system after ultrasound prepared by the embodiment of the present invention 4~6 Analysis figure；

Figure 22 is the rheological behavior mutation analysis figure of solution prepared by comparative example 6~10 of the present invention；Wherein, F indicates comparison Prepared by 7 step S1 of example and fibrillin solution；G indicates the albumen polyphenol mixed liquor of 8 step S2 of comparative example preparation；H is indicated The albumen polyphenol mixed liquor of 9 step S2 of comparative example preparation；I indicates the albumen polyphenol mixed liquor of 10 step S2 of comparative example preparation；J table Show 5 step S2 of comparative example preparation ultrasound after protein solution；

Figure 23 is that the gel strength of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 4~6 becomes Change analysis chart；

Figure 24 is the muscle fibril egg gel mutation analysis figure of gel strength enhancing prepared by comparative example 6~10 of the present invention； Wherein, F indicates the muscle fibril egg gel of the gel strength enhancing of 6 step S2 of comparative example preparation；G indicates 7 step S3 of comparative example The muscle fibril egg gel of the gel strength enhancing of preparation；H indicates the myogen of the gel strength enhancing of 8 step S3 of comparative example preparation Fiber egg gel；I indicates the muscle fibril egg gel of the gel strength enhancing of 9 step S3 of comparative example preparation；J indicates comparative example 10 The muscle fibril egg gel of the enhancing of gel strength made from step S3；

Figure 25 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 4 Analysis figure；

Figure 26 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 5 Analysis figure；

Figure 27 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by the embodiment of the present invention 6 Analysis figure；

Figure 28 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 6 of the present invention Analysis figure；

Figure 29 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 7 of the present invention Analysis figure；

Figure 30 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 8 of the present invention Analysis figure；

Figure 31 is the microstructure change point of the muscle fibril egg gel of gel strength enhancing prepared by comparative example 9 of the present invention Analysis figure；

Figure 32 is the microcosmic knot of the muscle fibril egg gel of the gel strength enhancing of preparation prepared by comparative example 10 of the present invention Structure mutation analysis figure.

Specific embodiment

The following further describes the technical solution of the present invention for following embodiment, helps to understand this patent, but the present invention Embodiment be not restricted by the embodiments, protection scope of the present invention has the right to require to determine.

The Ultrasonic Cell Disruptor that following each examples use are as follows: II D Ultrasonic cell smash of SCIENTZ-, be purchased from: Ningbo is new Sesame biotech inc.

In order to achieve the above object, the present invention provides a kind of method for improving Fish protein gel strength, specific steps are as follows:

S1, raw material fish take meat, and fish fribrillin is extracted in stripping and slicing, and the fish myogen that preparation concentration is 40~100mg/ml is fine Fibrillarin Solutions Solution, it is spare in 4 DEG C；

Wherein, the extracting method of fish fribrillin solution is as follows: under 4 DEG C of environment, taking the 20g flesh of fish, 40ml is added 0.1mol/L Tris-NaCl solution, 1100rpm revolving speed are homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, take precipitating A；40ml 0.1mol/L Tris-NaCl solution is added in the precipitate A, 1100rpm revolving speed is homogenized 1min, 10000g centrifugation 10min removes supernatant, takes precipitate B；Precipitate B 50ml 0.1mol/L Tris-NaCl solution is dissolved, is taken off with common The filtering of rouge cotton gauze, takes filtrate, is centrifuged 10min with centrifuge 10000g, removes supernatant, take precipitate C, then use 20ml 0.6mol/L Tris-NaCl dissolves the precipitate C, is prepared into the fribrillin solution that concentration is 40mg/ml, the myogen It is used in fibrin solution 12h；

Fish fribrillin obtained by S2, the gallic acid solution for taking 0.05~0.10g/ml of mass fraction and step S1 is molten Liquid is uniformly mixed；

Wherein, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, be dissolved in from Sub- water adjusts pH8~10 using the NaOH solution of 1mol/L, obtains the gallic acid solution that concentration is 0.05~0.10mg/ml； The gallic acid additive amount is 0.05~the 3.00 ‰ of fish fribrillin content；Meter is added according to needed for gallic acid That calculates gallic acid solution takes volume；The flesh of fish fish fribrillin content uses biuret colorimetric method for determining；Do not eat Sub- acid is uniformly mixed under 4 DEG C of cold houses with fribrillin solution；

S3, step S2 albumen polyphenol mixed liquor is taken, is ultrasonically treated under 4 DEG C of cold houses using Ultrasonic Cell Disruptor, ultrasonic power Be 5~10min for 200~400W, ultrasonic time, obtain it is ultrasonic after albumen polyphenol compound system；

Wherein, the probe diameter of the Ultrasonic Cell Disruptor is 6mm；Ultrasonic time mode is working time 2s, interval time 2s；

S4, fish fribrillin solution polyphenol compound system after ultrasound is subjected to heat aging, cooling, obtains gel strength The fish myofibrillar protein gel of enhancing also can be used the elastic modulus detection that rheometer carries out temperature-rise period, investigate fish indirectly The gel characteristic of fribrillin.

Under preferred embodiment, fish described in step S1 are Spanish mackerel, can also choose other fish；The flesh of fish fish muscle fibril Protein solution content is 40~100mg/ml, and Fish protein content is measured according to " biuret colorimetric method ".

Under preferred embodiment, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, it is molten In deionized water, pH8~10 are adjusted using the NaOH solution of 1mol/L, obtain spare gallic acid solution.

Under preferred embodiment, the sample volume that step S3 receives ultrasonic treatment is 100ml, and container used in sample ultrasonic is diameter 3cm cylindrical vessel, ultrasonic probe are placed in sample centre and apply ultrasonication；

Under preferred embodiment, the fribrillin polyphenol compound system heating condition of step S4 are as follows: 30~50 DEG C of heating 10 ~20min, 80~100 DEG C of 5~15min of heating, cooling condition are as follows: 4~7 DEG C of cooling 20~30min；Rheometer temperature elevating range is 20~80 DEG C.

First group (Spanish mackerel)

Embodiment 1:

The method for improving Spanish mackerel myofibrillar protein gel characteristic, comprising the following steps:

S1, preparation fish fribrillin solution: taking mackerel fish, and stripping and slicing prepares fish fribrillin solution, in 4 It is DEG C spare；

Wherein, fish fribrillin solution the preparation method is as follows: under 4 DEG C of environment, take the 20g flesh of fish, 40ml be added 0.1mol/L Tris-NaCl solution, 1100rpm revolving speed are homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, take precipitating A；40ml 0.1mol/L Tris-NaCl solution is added in the precipitate A, 1100rpm revolving speed is homogenized 1min, 10000g centrifugation 10min removes supernatant, takes precipitate B；Precipitate B 50ml 0.1mol/L Tris-NaCl solution is dissolved, is taken off with common The filtering of rouge cotton gauze, takes filtrate, is centrifuged 10min with centrifuge 10000g, removes supernatant, take precipitate C, then use 20ml 0.6mol/L Tris-NaCl dissolves the precipitate C, is prepared into the fribrillin solution that concentration is 40mg/ml, the myogen It is used in fibrin solution 12h；The content of fish fribrillin is according to " biuret in the fish fribrillin solution Colorimetric method " it is measured；

Wherein, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, be dissolved in from Sub- water adjusts pH8 using the NaOH solution of 1mol/L, obtains the gallic acid solution that concentration is 0.05mg/ml；The galla turcica Sour additive amount is the 0.085 ‰ of fish fribrillin total amount；The additive amount according to needed for gallic acid calculates corresponding gallic acid Solution takes volume；In the fish fribrillin solution of the 40mg/ml of 100ml, containing 4000mg fish fribrillin, Take 6.8 μ l gallic acid solution；The measurement of the fish fribrillin content is measured using biuret colorimetric method；

S3, ultrasonic treatment: the albumen polyphenol mixed liquor in step S2 is taken, using ultrasonic cell disintegration instrument under 4 DEG C of cold houses Ultrasonic treatment, obtain it is ultrasonic after albumen polyphenol compound system；The albumen polyphenol compound system is in solution state；

Wherein, the albumen polyphenol mixeding liquid volume 100ml of the ultrasonic treatment, albumen polyphenol mixed liquor ultrasound is used to be held Device is diameter 3cm cylindrical vessel, and ultrasonic probe is placed in albumen polyphenol mixed liquor centre and applies ultrasonication；Ultrasonic item Part: power 400W, ultrasonic time be 5min (every ultrasound works time 2s, dwell time 2s cause local heating to prevent ultrasound, The dwell time is not counted in ultrasonic time)；

S4, curing: albumen polyphenol compound system after ultrasound obtained by step S3 being heated, is cooled down, and obtains gel strength increasing Strong fish myofibrillar protein gel；Wherein, the fish fribrillin polyphenol compound system heating condition are as follows: 40 DEG C add Hot 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min.

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, it is as a result as shown in Figure 1, Figure 3 respectively；Albumen after the ultrasound for taking the present embodiment step S3 to prepare Polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, and the gel for investigating fribrillin indirectly is special Property；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in Figure 5；Gel strength made from the present embodiment step S4 is taken to enhance Muscle fibril egg gel gel strength, the microstructure surveyed respectively, as a result respectively as shown in figures 7 and 9.

Embodiment 2

S1, preparation fish fribrillin solution: taking mackerel fish, and fish fribrillin is extracted in stripping and slicing, prepares fish flesh Fibrillin solution, it is spare in 4 DEG C；

S2, it prepares albumen polyphenol mixed liquor: taking gallic acid solution and the 100ml step S1 institute of 21.25 μ l 0.08g/ml The fish fribrillin solution for obtaining 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

Wherein, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, be dissolved in from Sub- water adjusts pH8 using the NaOH solution of 1mol/L, obtains the gallic acid solution that concentration is 0.08mg/ml；The galla turcica Sour additive amount is the 0.425 ‰ of fish fribrillin total amount；The additive amount according to needed for gallic acid calculates corresponding gallic acid Solution takes volume；In the fish fribrillin solution of the 40mg/ml of 100ml, containing 4000mg fish fribrillin, Take 21.25 μ l gallic acid solution；The measurement of the fish fribrillin content is measured using biuret colorimetric method；

S4, curing: albumen polyphenol compound system after ultrasound obtained by step S3 is subjected to heat aging, cooling, it is strong to obtain gel Spend the fish myofibrillar protein gel of enhancing；Wherein, the fish fribrillin polyphenol compound system heating condition are as follows: 40 DEG C heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min.

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, it is as a result as shown in Figure 1, Figure 3 respectively；Albumen after the ultrasound for taking the present embodiment step S3 to prepare Polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, and the gel for investigating fribrillin indirectly is special Property, rheometer temperature elevating range is 20~80 DEG C, as a result as shown in Figure 5；Gel strength made from the present embodiment step S4 is taken to enhance Muscle fibril egg gel gel strength, the microstructure surveyed respectively, as a result respectively as illustrated in fig. 7 and fig. 10.

Embodiment 3:

S1, preparation fish fribrillin solution: Spanish mackerel takes meat, and fish fribrillin is extracted in stripping and slicing, prepares fish flesh Fibrillin Solutions Solution, it is spare in 4 DEG C；

S2, it prepares albumen polyphenol mixed liquor: taking obtained by the gallic acid solution and 100ml step S1 of 85 μ l 0.10g/ml The MFP solution of 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

Wherein, gallic acid solution described in step S2 the preparation method comprises the following steps: weigh a certain amount of gallic acid, be dissolved in from Sub- water adjusts pH8 using the NaOH solution of 1mol/L, obtains the gallic acid solution that concentration is 0.10mg/ml；The galla turcica Sour additive amount is the 2.125 ‰ of fish fribrillin total amount；The additive amount according to needed for gallic acid calculates corresponding gallic acid Solution takes volume；In the fish fribrillin solution of the 40mg/ml of 100ml, containing 4000mg fish fribrillin, Take 85 μ l gallic acid solution；The measurement of the fish fribrillin content is measured using biuret colorimetric method；

S4, curing: albumen polyphenol compound system after ultrasound obtained by step S3 is subjected to heat aging, cooling, it is strong to obtain gel Spend the MFP gel of enhancing；Wherein, the fish fribrillin polyphenol compound system heating condition are as follows: 40 DEG C of heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, it is as a result as shown in Figure 1, Figure 3 respectively；Albumen after the ultrasound for taking the present embodiment step S3 to prepare Polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, and the gel for investigating fribrillin indirectly is special Property, rheometer temperature elevating range is 20~80 DEG C, as a result as shown in Figure 5；Gel strength made from the present embodiment step S4 is taken to enhance Muscle fibril egg gel gel strength, the microstructure surveyed respectively, as a result respectively as seen in figs. 7 and 11.

Comparative example 1:

S1, preparation fish fribrillin solution: Spanish mackerel takes meat, and fribrillin is extracted in stripping and slicing, prepares fish myogen Fibrin solution, it is spare in 4 DEG C；

Wherein, the extracting method of fish fribrillin solution is as follows: under 4 DEG C of environment, taking the 20g flesh of fish, 40ml is added 0.1mol/L Tris-NaCl solution, 1100rpm revolving speed are homogenized 1min, and 10000g is centrifuged 10min, removes supernatant, take precipitating A；40ml 0.1mol/L Tris-NaCl solution is added in the precipitate A, 1100rpm revolving speed is homogenized 1min, 10000g centrifugation 10min removes supernatant, takes precipitate B；Precipitate B 50ml 0.1mol/L Tris-NaCl solution is dissolved, is taken off with common The filtering of rouge cotton gauze, takes filtrate, is centrifuged 10min with centrifuge 10000g, removes supernatant, take precipitate C, then use 20ml 0.6mol/L Tris-NaCl dissolves the precipitate C, is prepared into the fribrillin solution that concentration is 40mg/ml, the myogen It is used in fibrin solution 12h；The content of fish fribrillin is according to " biuret in the fish fribrillin solution Colorimetric method " it is measured；

S2, curing: it is that 40mg/ml fish fribrillin solution carries out heat aging, cooling by concentration, obtains gel strength The myofibrillar protein gel of enhancing；Wherein, the fish fribrillin solution heating condition are as follows: 40 DEG C of heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Fribrillin solution made from this comparative example step S1 is taken to survey the average grain diameter of solution state, protein respectively Surface hydrophobic, it is as a result as shown in Figure 2, Figure 4 shows respectively；Take fribrillin solution made from this comparative example step S1 using stream Become the elastic modulus detection that instrument carries out temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range It is 20~80 DEG C, as a result as shown in Figure 6；The muscle fibril egg gel point for taking gel strength made from the present embodiment step S2 to enhance Gel strength, the microstructure that do not survey, as a result respectively as shown in figs. 8 and 12.

Comparative example 2:

S2, it prepares albumen polyphenol mixed liquor: taking obtained by the gallic acid solution and 100ml step S1 of 6.8 μ l 0.05g/ml The fribrillin solution of 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

S3, curing: albumen polyphenol mixed liquor is subjected to heat aging, cooling, obtains the muscle fibril egg of gel strength enhancing Gel；Wherein, the fribrillin polyphenol compound system heating condition are as follows: 40 DEG C of heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min；

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, it is as a result as shown in Figure 2, Figure 4 shows respectively；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheometer The elastic modulus detection of temperature-rise period is carried out, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20 ~80 DEG C, as a result as shown in Figure 6；The muscle fibril egg gel for taking gel strength made from the present embodiment step S3 to enhance is surveyed respectively Gel strength, microstructure, as a result respectively as shown in figure 8 and 13.

Comparative example 3:

S2, it prepares albumen polyphenol mixed liquor: taking gallic acid solution and the 100ml step S1 institute of 21.25 μ l 0.08g/ml The fribrillin solution for obtaining 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

S3, curing: albumen polyphenol mixed liquor is subjected to heat aging, cooling, obtains the muscle fibril egg of gel strength enhancing Gel；Wherein, the fribrillin polyphenol compound system heating condition are as follows: 40 DEG C of heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min.

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, it is as a result as shown in Figure 2, Figure 4 shows respectively；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheometer The elastic modulus detection of temperature-rise period is carried out, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20 ~80 DEG C, as a result as shown in Figure 6；The muscle fibril egg gel for taking gel strength made from the present embodiment step S3 to enhance is surveyed respectively Gel strength, microstructure, as a result respectively as shown in Fig. 8 and Figure 14.

Comparative example 4:

S2, it prepares albumen polyphenol mixed liquor: taking obtained by the gallic acid solution and 100ml step S1 of 85 μ l 0.10g/ml The fribrillin solution of 40mg/ml is uniformly mixed under 4 DEG C of cold houses, obtains albumen polyphenol mixed liquor；

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, it is as a result as shown in Figure 2, Figure 4 shows respectively；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheometer The elastic modulus detection of temperature-rise period is carried out, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20 ~80 DEG C, as a result as shown in Figure 6；The muscle fibril egg gel for taking gel strength made from the present embodiment step S3 to enhance is surveyed respectively Gel strength, microstructure, as a result respectively as shown in Fig. 8 and Figure 15.

Comparative example 5:

S1, preparation fish fribrillin solution: Spanish mackerel takes meat, and fribrillin is extracted in stripping and slicing, prepares myogen fibre Fibrillarin solution, it is spare in 4 DEG C；

Fish fribrillin solution after S2, preparation ultrasound: taking concentration described in step S1 is the fish muscle fibril of 40mg/ml Protein solution is ultrasonically treated under 4 DEG C of cold houses using ultrasonic cell disintegration instrument, obtain it is ultrasonic after protein solution；

Wherein, the protein solution volume 100ml of the ultrasonic treatment, protein solution ultrasound used in container be diameter 3cm Cylindrical vessel, ultrasonic probe are placed in protein solution centre and apply ultrasonication；Ultrasound condition: power 400W, when ultrasonic Between (every ultrasound works time 2s, dwell time 2s cause local heating to prevent ultrasound, and the dwell time is not counted in for 5min Ultrasonic time)；

S3, curing: fish fribrillin solution after ultrasound is subjected to heat aging, cooling, obtains gel strength enhancing Myofibrillar protein gel；Wherein, fish fribrillin solution heating condition after the ultrasound are as follows: 40 DEG C of heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Protein solution after taking this comparative example step S2 that ultrasound is made surveys the average grain diameter of solution state, protein table respectively Face hydrophobicity, it is as a result as shown in Figure 2, Figure 4 shows respectively；Protein solution after taking ultrasound made from this comparative example step S2 uses rheology Instrument carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly, and rheometer temperature elevating range is 20~80 DEG C, as a result as shown in Figure 6；The muscle fibril egg gel difference for taking gel strength made from the present embodiment step S3 to enhance Gel strength, the microstructure of survey, as a result respectively as shown in Fig. 8 and Figure 16.

Second group (grass carp)

Embodiment 4:

The method for improving grass carp myofibrillar protein gel characteristic, comprising the following steps:

S1, preparation fish fribrillin solution: grass carp takes meat, and fish fribrillin is extracted in stripping and slicing, prepares fish myogen Fibrin solution, it is spare in 4 DEG C；

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, as a result respectively as shown in Figure 17, Figure 19；Egg after the ultrasound for taking the present embodiment step S3 to prepare White polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, investigates the gel of fribrillin indirectly Characteristic, rheometer temperature elevating range are 20~80 DEG C, as a result as shown in figure 21；Gel strength made from the present embodiment step S4 is taken to increase Gel strength, the microstructure that strong muscle fibril egg gel is surveyed respectively, as a result respectively as shown in Figure 23 and Figure 25.

Embodiment 5

S4, curing: albumen polyphenol compound system after ultrasound obtained by step S3 is subjected to heat aging, cooling, it is strong to obtain gel Spend the fish myofibrillar protein gel of enhancing；Wherein, the fish fribrillin polyphenol compound system heating condition are as follows: 40 DEG C heating 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, as a result respectively as shown in Figure 17, Figure 19；Egg after the ultrasound for taking the present embodiment step S3 to prepare White polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, investigates the gel of fribrillin indirectly Characteristic；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 21；Gel strength made from the present embodiment step S4 is taken to increase Gel strength, the microstructure that strong muscle fibril egg gel is surveyed respectively, as a result respectively as shown in Figure 23 and Figure 26.

Embodiment 6:

S1, preparation fish fribrillin solution: grass carp takes meat, and fish fribrillin is extracted in stripping and slicing, prepares fish myogen Fibrin Solutions Solution, it is spare in 4 DEG C；

S4, curing: albumen polyphenol compound system after ultrasound obtained by step S3 is subjected to heat aging, cooling, it is strong to obtain gel Spend the myofibrillar protein gel of enhancing；Wherein, the fish fribrillin polyphenol compound system heating condition are as follows: 40 DEG C Heat 20min, 90 DEG C of heating 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Albumen polyphenol compound system after taking ultrasound made from the present embodiment step S3 surveys the average grain of solution state respectively Diameter, protein surface hydrophobicity, as a result respectively as shown in Figure 17, Figure 19；Egg after the ultrasound for taking the present embodiment step S3 to prepare White polyphenol compound system carries out the elastic modulus detection of temperature-rise period using rheometer, investigates the gel of fribrillin indirectly Characteristic；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 21；Gel strength made from the present embodiment step S4 is taken to increase Gel strength, the microstructure that strong muscle fibril egg gel is surveyed respectively, as a result respectively as shown in Figure 23 and Figure 27.

Comparative example 6:

S1, preparation fish fribrillin solution: grass carp takes meat, and fribrillin is extracted in stripping and slicing, and preparation fish myogen is fine Fibrillarin solution, it is spare in 4 DEG C；

S2, curing: 40mg/ml fish fribrillin solution is subjected to heat aging, cooling, obtains gel strength enhancing Myofibrillar protein gel；Wherein, the fish fribrillin solution heating condition are as follows: 40 DEG C of heating 20min, 90 DEG C add Hot 15min, cooling condition are as follows: 4 DEG C of cooling 30min

Fribrillin solution made from this comparative example step S1 is taken to survey the average grain diameter of solution state, protein respectively Surface hydrophobic, as a result respectively as shown in Figure 18, Figure 20；Fribrillin solution made from this comparative example step S1 is taken to use Rheometer carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer heating model Enclosing is 20~80 DEG C, as a result as shown in figure 22；The muscle fibril egg for taking gel strength made from the present embodiment step S2 to enhance is solidifying Gel strength that glue is surveyed respectively, microstructure, as a result respectively as shown in Figure 24 and Figure 28.

Comparative example 7:

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, as a result respectively as shown in Figure 18, Figure 20；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheology Instrument carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 22；The muscle fibril egg gel point for taking gel strength made from the present embodiment step S3 to enhance Gel strength, the microstructure that do not survey, as a result respectively as shown in Figure 24 and Figure 29.

Comparative example 8:

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, as a result respectively as shown in Figure 18, Figure 20；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheology Instrument carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 22；The muscle fibril egg gel point for taking gel strength made from the present embodiment step S3 to enhance Gel strength, the microstructure that do not survey, as a result respectively as shown in Figure 24 and Figure 30.

Comparative example 9:

Albumen polyphenol mixed liquor made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, as a result respectively as shown in Figure 18, Figure 20；Take albumen polyphenol mixed liquor made from this comparative example step S2 using rheology Instrument carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 22；The muscle fibril egg gel point for taking gel strength made from the present embodiment step S3 to enhance Gel strength, the microstructure that do not survey, as a result respectively as shown in Figure 24 and Figure 31.

Comparative example 10:

The method for improving horse grass carp myofibrillar protein gel characteristic, comprising the following steps:

S1, preparation fish fribrillin solution: raw material fish takes meat, and fribrillin is extracted in stripping and slicing, prepares myogen fibre Fibrillarin solution, it is spare in 4 DEG C；

Protein solution after ultrasound made from this comparative example step S2 is taken to survey the average grain diameter of solution state, protein table respectively Face hydrophobicity, as a result respectively as shown in Figure 18, Figure 20；Protein solution is using rheology after taking ultrasound made from this comparative example step S2 Instrument carries out the elastic modulus detection of temperature-rise period, investigates the gel characteristic of fribrillin indirectly；Rheometer temperature elevating range is 20~80 DEG C, as a result as shown in figure 22；The muscle fibril egg gel point for taking gel strength made from the present embodiment step S3 to enhance Gel strength, the microstructure that do not survey, as a result respectively as shown in Figure 24 and Figure 32.

The protein structure of first group of (Spanish mackerel) each embodiment and comparative example, physicochemical property and gel characteristic are subjected to system Compare, as a result as shown in Fig. 1~Figure 16.

The albumen after the resulting ultrasound of 1~embodiment of embodiment, 3 step S3 in Fig. 1 under the effect of supersonic synergic gallic acid Egg of (solution state) average grain diameter of polyphenol compound system after 380~450nm range, 1 step S3 gained ultrasound of embodiment The average grain diameter of white polyphenol compound system is minimum, is 394.4nm；A is the muscle fibril egg of 1 step S1 of comparative example preparation in Fig. 2 White solution, B, C, D be respectively 2~comparative example of comparative example, 4 step S2 preparation albumen polyphenol mixed liquor, E be 5 step S2 of comparative example Protein solution (solution state) after gained ultrasound, the average grain diameter of each sample solution shown in Fig. 2 is in 380~1800nm range Interior, the albumen polyphenol mixed liquor average grain diameter of 4 step S2 of D comparative example preparation is maximum, is 1757.4nm, 5 step S2 system of E comparative example Protein solution average grain diameter after standby ultrasound is minimum, is 380.9nm.Comparison diagram 1 and Fig. 2, it is seen that ultrasound can make the egg of aggregation White particle dispersion, collectin partial size become smaller；

The albumen polyphenol after the resulting ultrasound of 1~embodiment of example, 3 step S3 under the effect of Fig. 3 supersonic synergic gallic acid The surface hydrophobic of (solution state) of compound system dramatically increases, and the albumen polyphenol after ultrasound obtained by 3 step S3 of embodiment is multiple The surface hydrophobic of zoarium system is maximum, up to 14.0 μ g；The fribrillin solution table that in Fig. 4 prepared by 1 step S1 of A comparative example Face hydrophobicity is minimum, is 7.5 for the protein solution surface hydrophobic highest after the ultrasound of 3.5 μ g, E comparative example, 5 step S2 preparation μg.The result shows that gallic acid makes protein unfolding, surface hydrophobic increases, and ultrasound can promote protein further to solve folding It is folded, greatly increase surface hydrophobic；

The albumen polyphenol complex after the resulting ultrasound of 1 step S3 of embodiment under the effect of Fig. 5 supersonic synergic gallic acid The elastic modulus G ' highest of (solution state) of system reaches 14137.4Pa, is much higher than other embodiments, shows do not have under ultrasonication Low dosage selectivity is presented to the promotion of MFP elasticity modulus in gallate-based；A is the muscle fibril of 1 step S1 of comparative example preparation in Fig. 6 Protein solution, B, C, D be respectively 2~4 comparative example of comparative example, 4 step S2 preparation albumen polyphenol mixed liquor, E be 5 step of comparative example Typical dosage effect, D comparison is presented in the promotion of the elasticity modulus of (solution state) of the protein solution after ultrasound obtained by rapid S2 The elastic modulus G ' highest of the albumen polyphenol mixed liquor of 4 step S2 of example preparation is 723.1Pa, 5 step S2 of E comparative example preparation The elastic modulus G ' of protein solution after ultrasound is 1339.9Pa；

(gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of 1 step S4 of embodiment is solidifying in Fig. 7 Glue intensity reaches 180.2mm*g, higher than the muscle fibril egg gel of step S4 in embodiment 2 and 3 resulting gel strength enhancing The gel strength of (gel state) shows that the gallic acid of high concentration under ultrasonication will lead to protein and crosslink in advance, (gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of step S4 cannot be very in embodiment 2 and 3 when heating It is crosslinked well, leads to low gel strength；The muscle fibril egg gel for the gel strength enhancing that in Fig. 8 prepared by 4 step S3 of D comparative example Gel strength it is maximum, be 102.7mm*g, higher than the muscle fibril egg of comparative example 2,3 step S3 the gel strength enhancing prepared The gel strength of muscle fibril egg gel of the gel strength of gel, the gel strength enhancing of 5 step S3 of E comparative example preparation is 98.8mm*g；

(gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of 1 step S4 of embodiment is solidifying in Fig. 9 (gel of the glue microstructure better than the muscle fibril egg gel of the resulting gel strength enhancing of step S4 in embodiment 2 and 3 State) microstructure, gel hole is small, and even compact；The gel strength enhancing that in Figure 15 prepared by 4 step S3 of D comparative example Muscle fibril of the gel microstructure of muscle fibril egg gel better than the resulting gel strength enhancing of step S3 in comparative example 2,3 The microstructure of egg gel (gel state), the more uniform densification of gel hole；With the gel strength prepared to 4 step S3 of D ratio The gel microstructure of the muscle fibril egg gel of enhancing is compared, the myogen of the resulting gel strength enhancing of 1 step S4 of embodiment The gel microstructure of (gel state) of fiber egg gel is finer and close；

The above result shows that independent gallic acid acts on the elastic modulus G ' and flesh of lower Spanish mackerel fribrillin solution The gel characteristic of fibrillin gel increases with gallic acid dosage and is increased, and in the embodiment of supersonic synergic gallic acid In (embodiment 1,2,3), high dose gallic acid (embodiment best using low dosage gallic acid (embodiment 1) gel characteristic 2,3) it is unfavorable for gel promotion, and the promotion effect of supersonic synergic low dosage gallic acid is much better than exclusive use high dose and does not eat Sub- acid (comparative example 2,3,4).

The protein structure of second group of (grass carp) each embodiment and comparative example, physicochemical property and gel characteristic are subjected to system ratio Compared with as a result as shown in Figure 17~Figure 32.

The egg after the resulting ultrasound of 4~embodiment of embodiment, 6 step S3 in Figure 17 under the effect of supersonic synergic gallic acid (solution state) average grain diameter of white polyphenol compound system is after 380~480nm range, 4 step S3 gained ultrasound of embodiment The average grain diameter of albumen polyphenol compound system is minimum, is 402.9nm；F is the muscle fibril of 6 step S1 of comparative example preparation in Figure 18 Protein solution, G, H, I are respectively the albumen polyphenol mixed liquor of 7~comparative example of comparative example, 9 step S2 preparation, and J is 10 step of comparative example Protein solution after ultrasound obtained by rapid S2, (solution state) average grain diameter of each sample solution shown in Figure 18 is in 380~2000nm In range, the albumen polyphenol mixed liquor average grain diameter of 9 step S2 of I comparative example preparation is maximum, is 1900.1nm, 10 step of J comparative example The average grain diameter of protein solution after ultrasound obtained by rapid S2 is minimum, is 380.9nm.Comparison diagram 17 and Figure 18, it is seen that ultrasound can make The protein body of aggregation disperses, and collectin partial size becomes smaller；

The albumen after the resulting ultrasound of 4~embodiment of embodiment, 6 step S3 under the effect of Figure 19 supersonic synergic gallic acid The surface hydrophobic of (solution state) of polyphenol compound system dramatically increases, the albumen after the resulting ultrasound of 6 step S3 of embodiment The surface hydrophobic of polyphenol compound system is maximum, up to 17.5 μ g；The muscle fibril egg that in Figure 20 prepared by 6 step S1 of F comparative example White solution surface hydrophobicity is minimum, is (solution state) of the protein solution after ultrasound obtained by 4.1 μ g, J comparative example, 10 step S2 Surface hydrophobic highest is 8.9 μ g.The result shows that gallic acid makes protein unfolding, surface hydrophobic increases, and ultrasonic meeting Promote the further unfolding of protein, greatly increases surface hydrophobic；

The albumen polyphenol complex after the resulting ultrasound of 4 step S3 of embodiment under the effect of Figure 21 supersonic synergic gallic acid The elastic modulus G ' highest of (solution state) of system reaches 19054.0Pa, after embodiment 5, the resulting ultrasound of 6 step S3 Albumen polyphenol compound system (solution state) elastic modulus G ', show that ultrasonication descends gallic acid to muscle fibril egg Low dosage selectivity is presented in the promotion of white elasticity modulus；G, H, I respectively correspond prepared by step S2 in comparative example 7,8,9 in Figure 22 Typical dosage effect, the albumen polyphenol of 9 step S2 of I comparative example preparation is presented in the promotion of the elasticity modulus of albumen polyphenol mixed liquor The elastic modulus G ' of mixed liquor highest in 7,8,9 three groups of comparative example is 745.0Pa；After ultrasound obtained by 10 step S2 of J comparative example Protein solution (solution state) elastic modulus G ' be 1485.7Pa；

(gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of 4 step S4 of embodiment is solidifying in Figure 23 Glue intensity reaches 230.9mm*g, (solidifying higher than the muscle fibril egg gel of the resulting gel strength enhancing of the step of embodiment 5 and 6 S4 Gluey state) gel strength, show that the gallic acid of high concentration under ultrasonication will lead to protein and crosslink in advance, when heating (gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of step S4 cannot be handed over well in embodiment 5 and 6 Connection, leads to low gel strength；The muscle fibril egg gel (gel of gel strength enhancing obtained by 9 step S3 of I comparative example in Figure 24 State) gel strength be 110.9mm*g, the muscle fibril egg higher than the enhancing of gel strength obtained by the step of comparative example group 7 and 8 S3 is solidifying The gel strength of glue (gel state), (gel of the muscle fibril egg gel of 10 step S3 gained gel strength enhancing of J comparative example State) gel strength be 119.8mm*g；

The gel of (gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of 4 step S4 of Figure 25 embodiment Microstructure is better than (gel state) of the muscle fibril egg gel of the resulting gel strength enhancing of the step of embodiment 5 and 6 S4 Microstructure, gel hole is smaller, and even compact；The myogen of gel strength enhancing obtained by 9 step S3 of I comparative example in Figure 31 The gel microstructure of fiber egg gel (gel state) is better than the enhancing of gel strength obtained by step S3 in G, H comparative example 7,8 The gel microstructure of muscle fibril egg gel (gel state), the more uniform densification of gel hole；With 9 step S3 of I comparative example The gel microstructure of the muscle fibril egg gel (gel state) of gained gel strength enhancing is compared, 4 step S4 institute of embodiment The gel microstructure of (gel state) of the muscle fibril egg gel of the gel strength enhancing obtained is better than 9 step S3 of I comparative example The gel microstructure of the muscle fibril egg gel (gel state) of gained gel strength enhancing is finer and close；

The above result shows that independent gallic acid acts on the elastic modulus G ' and myogen of lower grass carp fribrillin solution The gel characteristic of fibrin gel increases with gallic acid dosage and is increased, and in the embodiment of supersonic synergic gallic acid (embodiment 4,5,6), it is best using low dosage gallic acid (embodiment 4) gel characteristic, high dose gallic acid (embodiment 5, 6) it is unfavorable for gel promotion, and the promotion effect of supersonic synergic low dosage gallic acid is much better than exclusive use high dose galla turcica Sour (comparative example 7,8,9).

The embodiment and comparative example result of study of comprehensive Spanish mackerel and grass carp fribrillin, supersonic synergic of the invention Low dosage gallic acid technology significantly reduces dosage needed for gallic acid, and gel characteristic promotes effect and is better than original high dose The promotion effect of gallic acid.The present invention is not only applicable to using ultrasonic technique collaboration gallic acid effect using Spanish mackerel as generation The fish of table is also applied for using grass carp as the promotion of the gel characteristic of the fribrillin of the fresh-water fishes of representative.

The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims

1. a kind of method for improving fish myofibrillar protein gel characteristic, which is characterized in that comprising steps of

S1, preparation fish fribrillin solution: the flesh of fish is taken, fish fribrillin solution is prepared；

S2, it prepares albumen polyphenol mixed liquor: fish fribrillin solution described in gallic acid solution and step S1 is taken, 4~6 DEG C be uniformly mixed, obtain albumen polyphenol mixed liquor；

Wherein, the additive amount of gallic acid is 0.05~the 3.00 ‰ of fish fribrillin total amount；

S3, ultrasonic treatment: taking albumen polyphenol mixed liquor described in step S2, surpasses at 4~6 DEG C to the albumen polyphenol mixed liquor Sonication, ultrasonic power is 200~400W, ultrasonic time is 2.5~5min, obtain it is ultrasonic after albumen polyphenol compound system；

S4, curing: by the heating of albumen polyphenol compound system, cooling after ultrasound described in step S3, fish myofibrillar protein gel is obtained.

2. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S1 institute Stating the flesh of fish is mackerel fish or grass carp meat.

3. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S1 institute The concentration for stating fribrillin in fish fribrillin solution is 40mg/ml.

4. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S1 institute The method for stating preparation fish fribrillin solution are as follows: under 4 DEG C of environment, take the 20g flesh of fish, 40ml 0.1mol/L Tris- is added NaCl solution, 1100rpm are homogenized 1min, and 10000g is centrifuged 10min, takes precipitate A；40ml 0.1mol/L is added in the precipitate A Tris-NaCl solution, 1100rpm are homogenized 1min, and 10000g is centrifuged 10min, takes precipitate B；By the precipitate B 50ml The dissolution of 0.1mol/L Tris-NaCl solution, filtering take filtrate, the filtrate are centrifuged 10min with centrifuge 10000g, it is heavy to take Shallow lake C；The precipitate C is dissolved with 20ml 0.6mol/L Tris-NaCl, is prepared into the fribrillin that concentration is 40mg/ml Solution.

5. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S2 institute State gallic acid solution the preparation method comprises the following steps: takes gallic acid, is dissolved in water, adjusts pH8~10 using the NaOH solution of 1mol/L, Obtain the gallic acid solution that concentration is 0.05~0.10g/ml.

6. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S3 institute The ultrasonic probe diameter for stating ultrasonic treatment is 6mm, and ultrasonic time mode is ultrasound works time 2s, interval time 2s, between described Ultrasonic time is not counted in every the time；The albumen polyphenol mixeding liquid volume of the ultrasonic treatment is 100ml, used in the ultrasonic treatment Container is diameter 3cm cylindrical vessel, and ultrasonic probe is placed in albumen polyphenol mixed liquor centre and applies ultrasonication.

7. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that step S4 institute State curing specifically: albumen polyphenol compound system after ultrasound is placed in 30~50 DEG C of 10~20min of heating, 80~100 DEG C of heating 5 ~15min is subsequently placed in 4~7 DEG C of cooling 20~30min.

8. improving the method for fish myofibrillar protein gel characteristic according to claim 1, which is characterized in that including step It is rapid:

S1, preparation fish fribrillin solution: at 4 DEG C, the 20g flesh of fish is taken, it is molten that 40ml 0.1mol/L Tris-NaCl is added Liquid is homogenized 1min with refiner 1100rpm, and 10000g is centrifuged 10min, takes precipitate A；40ml is added in the precipitate A 0.1mol/L Tris-NaCl solution, 1100rpm are homogenized 1min, and 10000g is centrifuged 10min, takes precipitate B；The precipitate B is used The dissolution of 50ml 0.1mol/L Tris-NaCl solution, filtering take filtrate, and 10000g is centrifuged 10min, takes precipitate C；Use 20ml 0.6mol/L Tris-NaCl dissolves the precipitate C, is prepared into the fish fribrillin solution of 40mg/ml；

S2, it prepares albumen polyphenol mixed liquor: gallic acid being taken to be dissolved in water, adjust pH8 using the NaOH solution of 1mol/L, obtain dense Degree is the gallic acid solution of 0.05mg/ml；It takes described in the gallic acid solution and 100ml step S1 of 6.8 μ l 0.05g/ml The fish fribrillin solution of 40mg/ml is uniformly mixed at 4 DEG C, obtains albumen polyphenol mixed liquor；

S3, ultrasonic treatment: taking albumen polyphenol mixed liquor 100ml obtained by step S2 to be placed in diameter 3cm cylindrical vessel, using super Sound cell crushing instrument is ultrasonically treated at 4 DEG C, and ultrasonic probe is placed in the albumen polyphenol mixed liquor centre and applies ultrasound work With, ultrasonic power 400W, every ultrasound works 2s, dwell time 2s, the ultrasound works time be 5min, obtain it is ultrasonic after albumen polyphenol Compound system；

S4, curing: by 40 DEG C of the albumen polyphenol compound system after ultrasound obtained by step S3 heating 20min, 90 DEG C of heating 15min, 4 DEG C cooling 30min, obtains fish myofibrillar protein gel.

9. improving the method for fish myofibrillar protein gel characteristic according to claim 8, which is characterized in that step S1 institute Stating the flesh of fish is mackerel fish or grass carp meat.