CN111528269A - Meat product protein fresh-keeping preservative and preparation method thereof - Google Patents
Meat product protein fresh-keeping preservative and preparation method thereof Download PDFInfo
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- CN111528269A CN111528269A CN202010435319.2A CN202010435319A CN111528269A CN 111528269 A CN111528269 A CN 111528269A CN 202010435319 A CN202010435319 A CN 202010435319A CN 111528269 A CN111528269 A CN 111528269A
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- protease inhibitor
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 46
- 230000002335 preservative effect Effects 0.000 title claims abstract description 44
- 239000003755 preservative agent Substances 0.000 title claims abstract description 43
- 235000013622 meat product Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000018102 proteins Nutrition 0.000 claims abstract description 45
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 35
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 35
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 35
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 35
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 35
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 claims abstract description 31
- 239000000137 peptide hydrolase inhibitor Substances 0.000 claims abstract description 31
- 108010053775 Nisin Proteins 0.000 claims abstract description 25
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 25
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 23
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- 229960000274 lysozyme Drugs 0.000 claims abstract description 22
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010612 desalination reaction Methods 0.000 claims abstract description 13
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- 238000001728 nano-filtration Methods 0.000 claims abstract description 11
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- 229960001484 edetic acid Drugs 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 44
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 32
- 230000000694 effects Effects 0.000 claims description 20
- 229910052742 iron Inorganic materials 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000011259 mixed solution Substances 0.000 claims description 11
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000287 crude extract Substances 0.000 claims description 9
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- 238000005227 gel permeation chromatography Methods 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008859 change Effects 0.000 abstract description 5
- 235000019249 food preservative Nutrition 0.000 abstract description 5
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- 238000009920 food preservation Methods 0.000 abstract description 2
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- 210000002421 cell wall Anatomy 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 3
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 3
- 108010013639 Peptidoglycan Proteins 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 3
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
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- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 description 2
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- JTAGHJPZEDNHHA-UHFFFAOYSA-N 3-[[2-[2-(3,4-dimethoxyphenyl)ethylamino]-2-oxoethyl]amino]-n-methylbenzamide Chemical compound CNC(=O)C1=CC=CC(NCC(=O)NCCC=2C=C(OC)C(OC)=CC=2)=C1 JTAGHJPZEDNHHA-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
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- 102100034983 E3 ubiquitin-protein ligase ZNRF4 Human genes 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- 206010034133 Pathogen resistance Diseases 0.000 description 1
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- 244000057717 Streptococcus lactis Species 0.000 description 1
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- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
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- 108010027597 alpha-chymotrypsin Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- ARPUHYJMCVWYCZ-UHFFFAOYSA-N ciprofloxacin hydrochloride hydrate Chemical compound O.Cl.C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 ARPUHYJMCVWYCZ-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- XZUAPPXGIFNDRA-UHFFFAOYSA-N ethane-1,2-diamine;hydrate Chemical compound O.NCCN XZUAPPXGIFNDRA-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000003714 granulocyte Anatomy 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to the technical field of food preservation, and discloses a meat product protein preservative and a preparation method thereof, wherein the preparation method comprises the following steps: (1) extracting a protease inhibitor; (2) mixing lactoferrin, nisin, lysozyme, a protease inhibitor and water, adding ethylene diamine tetraacetic acid, performing nanofiltration desalination, and mixing the concentrated solution with a sodium carboxymethylcellulose solution to obtain the meat product protein fresh-keeping preservative. The food preservative mainly comprises protein, can inhibit the growth of microorganisms for a long time after being sprayed on the surface of meat, does not change the color and flavor of food materials with small dosage, and is a safer food preservative.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a protein preservative for meat products and a preparation method thereof.
Background
The traditional food fresh-keeping method is divided into a physical fresh-keeping method and a chemical fresh-keeping method. Physical preservation methods, such as low-temperature freezing preservation, salting preservation and the like, can only be used for short-term preservation, and inevitably change the original flavor of the aquatic products. However, the commonly used chemical fresh-keeping method, such as adding chemical antistaling agent and antibiotic, is more and more rejected by consumers because of adding chemical components to different degrees. In contrast, the biological preservative is not only harmless to the health of human bodies, but also does not change the flavor of food. The effect of some biological antistaling agents even exceeds that of chemical antistaling agents. Therefore, the development of novel, safe and efficient biological antistaling agent becomes the focus of attention of food researchers. However, the biological preservative has the problems of poor preservation effect and short time effect. Therefore, there is a need for a preservative which has a good preservative effect, a long preservative life and is harmless to the human body.
Disclosure of Invention
In view of the above, the invention aims to provide a meat product protein preservative and a preparation method thereof, wherein the meat product protein preservative can inhibit activities of microbial protease and amylase, is low in consumption, does not change color and flavor of food materials, and is a safer food preservative.
In order to solve the technical problems, the invention provides a preparation method of a protein fresh-keeping preservative for meat products, which comprises the following steps:
s1, extracting a protease inhibitor, namely α2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, eluting with 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl and having pH of 8.0, detecting the eluate at absorption peak of 280nm, collecting the eluate of the first peak, ultrafiltering, desalting, and concentrating to obtain protease inhibitor;
s2, mixing lactoferrin, nisin, lysozyme, the protease inhibitor and water, adding ethylene diamine tetraacetic acid to obtain a mixed solution, performing nanofiltration and desalination on the mixed solution to obtain a concentrated solution, and doping the concentrated solution into a sodium carboxymethylcellulose solution to obtain the meat product protein preservative.
Preferably, in step S1, the ultrafiltration membrane has a molecular weight cut-off of 300-500 kDa.
Preferably, in step S1, the protein concentration of the protease inhibitor is 80-100. mu.g/L.
Preferably, in step S2, the dosage ratio of the lactoferrin, the nisin, the lysozyme, the protease inhibitor, the disodium edetate and the water is (8-10) g, (3.5-4) g, (3-20) g, (3-5) mL, (8.4-16.8) g and 1000 mL.
Preferably, in step S2, the iron saturation of the lactoferrin is 10% to 15%, and the specific activity of nisin is 1.0 × 105-1.0×106IU/mg, and the specific activity of lysozyme is 10000-20000 IU/mg.
Preferably, in step S2, the volume of the concentrated solution is 1/8-1/5 of the volume of the mixed solution.
Preferably, in step S2, the concentrated solution is added in an amount of 5-9mL per 100mL of the sodium carboxymethyl cellulose solution.
Preferably, in step S2, the concentration of the sodium carboxymethyl cellulose solution is 10-30g/L, and the molecular weight of the sodium carboxymethyl cellulose in the sodium carboxymethyl cellulose solution is 30-50 kDa.
The invention also provides the meat product protein fresh-keeping preservative prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
1) the fresh-keeping preservative for the protein of the meat product comprises Lactoferrin (LF), Nisin (Nisin), Lysozyme (LZ) and a protease inhibitor extracted by the method. The protease inhibitor extracted by the method can inhibit hydrolysis of LF, LZ and Nisin by protease, so that the LF, LZ and Nisin can exert long-acting antibacterial action, LZ can destroy bacterial cell walls, LF and Nisin can directly act on protoplasts, and the aim of keeping food fresh is fulfilled through synergistic antibacterial action among a plurality of components.
2) Disodium ethylene diamine tetraacetate is added in the preparation process of the fresh-keeping preservative for meat product protein, the disodium ethylene diamine tetraacetate can complex divalent iron, and the divalent iron is removed by nanofiltration, so that the purpose of LF deferrization can be achieved, and the antibacterial efficiency of LF is further improved.
3) The fresh meat contains rich iron, and the concentrated solution after nanofiltration desalination is doped into the sodium carboxymethyl cellulose solution, so that the sodium carboxymethyl cellulose film can effectively isolate iron and LF, and the failure of antibacterial action caused by the contact of the LF with iron is prevented.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
The invention provides a preparation method of a fresh-keeping preservative for protein of meat products, which comprises the following steps:
s1, extracting a protease inhibitor, namely α2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, eluting with 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl and having pH of 8.0, detecting the eluate at absorption peak of 280nm, collecting the eluate of the first peak, ultrafiltering, desalting, and concentrating to obtain protease inhibitor;
s2, mixing lactoferrin, nisin, lysozyme, the protease inhibitor and water, adding ethylene diamine tetraacetic acid to obtain a mixed solution, performing nanofiltration and desalination on the mixed solution to obtain a concentrated solution, and doping the concentrated solution into a sodium carboxymethylcellulose solution to obtain the meat product protein preservative.
Specifically, firstly, α is taken2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, eluting with 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl and having pH of 8.0, detecting the eluate at absorption peak of 280nm, collecting the eluate of the first peak, ultrafiltering, desalting, and concentrating to obtain protease inhibitor; mixing lactoferrin, nisin, lysozyme and a protease inhibitor with water, adding Ethylene Diamine Tetraacetic Acid (EDTA) to obtain a mixed solution, performing nanofiltration and desalination on the mixed solution to obtain a concentrated solution, wherein the volume of the obtained concentrated solution is preferably 1/8-1/5 of the volume of the mixed solution; and finally, doping the concentrated solution into a sodium carboxymethyl cellulose solution to prepare the meat product protein fresh-keeping preservative.
The fresh meat contains rich iron, the concentrated solution after nanofiltration desalination is doped into the sodium carboxymethyl cellulose solution, the sodium carboxymethyl cellulose membrane can effectively isolate iron and LF, and the antibacterial effect failure caused by the contact of LF with iron is prevented, wherein the doping amount of the concentrated solution is preferably 5-9mL per 100mL of the sodium carboxymethyl cellulose solution, the molecular weight of the sodium carboxymethyl cellulose is preferably 30-50kDa, and the concentration of the sodium carboxymethyl cellulose is preferably 10-30 g/L.
In the present invention, the cut-off molecular weight of the ultrafiltration membrane used for ultrafiltration desalination is preferably 300-500kDa, and the protein concentration of the protease inhibitor after ultrafiltration desalination and concentration is preferably 80-100. mu.g/L. The meat product of the inventionIn the preparation process of the fresh-keeping preservative for the protein, the dosage proportion of lactoferrin, nisin, lysozyme, protease inhibitor, ethylene diamine tetraacetic acid disodium and water is preferably (8-10) g, (3.5-4) g, (15-20) g, (3-5) mL, (8.4-16.8) g and 1000mL, wherein the iron saturation of the lactoferrin is preferably 10-15%, and the specific activity of the nisin is preferably 1.0 × 105-1.0×106IU/mg, the specific activity of lysozyme is preferably 10000-20000 IU/mg.
The invention also provides the meat product protein fresh-keeping preservative prepared by the preparation method.
The Lactoferrin (LF) adopted in the fresh-keeping preservative for the protein of the meat product is an important non-heme iron-binding glycoprotein in milk, and monomer glycoprotein with bactericidal activity is in neutrophilic granulocyte particles. The bacteriostatic effect of LF is influenced by a number of factors, with the iron content of LF determining its bacteriostatic effect, and when LF is saturated with iron, its bacteriostatic properties will disappear.
Nisin (Nisin) also known as Nisin or transliteration as nixin, which is adopted in the fresh-keeping preservative for meat product protein of the invention, is a polypeptide substance generated by streptococcus lactis, can inhibit most gram-positive bacteria, and has strong inhibition effect on spores of bacillus, so that Nisin is widely applied to food industry as a food preservative. After being eaten, the natural food preservative can be quickly hydrolyzed into amino acid under the physiological pH condition of a human body and the action of alpha-chymotrypsin, does not change the normal flora in the intestinal tract of the human body and generate resistance problems such as other antibiotics, does not generate cross resistance with other antibiotics, and is efficient, nontoxic, safe and free of side effect.
The Lysozyme (LZ) adopted in the meat product protein fresh-keeping preservative can effectively hydrolyze peptidoglycan of bacterial cell walls. Against gram-positive bacteria (G)+) Such as micrococcus luteus, Bacillus subtilis, or Micrococcus muralis, the cell wall is almost entirely composed of peptidoglycan; for gram negativeSex bacteria (G)-) Such as colibacillus, proteus, dysentery bacillus, pneumonia bacillus, etc., and the inner wall layer of the cell wall is peptidoglycan. Therefore, lysozyme can effectively destroy bacterial cell walls, and Lactoferrin (LF) and Nisin (Nisin) can directly act on protoplasts.
Through the synergistic antibacterial action among the components, the fresh-keeping preservative for the protein of the meat product achieves the aim of safe and long-acting fresh keeping of food.
In order to further illustrate the invention, the meat product protein preservative and the preparation method thereof provided by the invention are described in detail below with reference to the examples.
α2The preparation method of the M crude extract comprises the following steps:
adding 0.1% (w/v) soybean trypsin inhibitor into fresh pig plasma at-5 deg.C, adding EDTA (ethylene diamine tetraacetic acid) solution to make its final concentration to 10mmol/L, performing fractional precipitation with 5% -18% polyethylene glycol 6000, stirring for 60min, centrifuging at 10000r/min at 4 deg.C for 30min, dissolving and precipitating with 5 times mass of 50mmol/L pH7.4 Tris-HCl solution, and dialyzing with 50mmol/L pH7.4 Tris-HCl solution to obtain α2M crude extract.
Example 1
1. Extracting protease inhibitor by collecting α2Concentrating the crude extract M, passing through a Sephacryl S-300 gel chromatography column, detecting the effluent liquid under the absorption peak of 280nm by using 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl, collecting the effluent liquid of the first peak, and performing ultrafiltration desalination and concentration by using an ultrafiltration membrane with the molecular weight cutoff of 400kDa to obtain the protease inhibitor, wherein the protein concentration of the protease inhibitor is determined to be 90 mu g/L by using a BCA protein quantitative kit;
2. 9g of lactoferrin with 12% iron saturation and 3.7g of lactoferrin with 5.0 × 105Mixing IU/mg nisin, 17g lysozyme with specific activity of 15000IU/mg and 4mL protease inhibitor prepared in the step 1 with 1000mL water uniformly, adding 12.4g disodium ethylenediamine tetraacetate, concentrating to 1/7 of the volume of the stock solution after nanofiltration desalination, and mixing 7mL concentrated solution with 100mL sodium carboxymethylcellulose solution with the molecular weight of 40kDa and the concentration of 20g/L to prepare the meat productThe protein fresh-keeping preservative A.
Example 2
1. Extracting protease inhibitor by collecting α2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, detecting eluate at 280nm of absorption peak in 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl, collecting eluate of the first peak, ultrafiltering with ultrafiltration membrane with molecular weight cutoff of 300kDa, desalting, and concentrating to obtain protease inhibitor, wherein the protein concentration is 80 μ g/L by using BCA protein quantitative kit;
2. 8g of lactoferrin with 15% iron saturation and 3.5g of lactoferrin with a specific activity of 1.0 × 105IU/mg nisin, 15g lysozyme with specific activity of 10000IU/mg and 3mL protease inhibitor prepared in the step 1 are uniformly mixed with 1000mL water, 8.4g ethylene diamine tetraacetic acid disodium is added, after nanofiltration desalination, the mixture is concentrated to 1/8 of the volume of the stock solution, 9mL of concentrated solution is mixed into 100mL sodium carboxymethylcellulose solution with the molecular weight of 50kDa and the concentration of 10g/L, and the meat product protein preservative B is prepared.
Example 3
1. Extracting protease inhibitor by collecting α2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, detecting eluate at 280nm of absorption peak in 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl, collecting eluate of the first peak, ultrafiltering with ultrafiltration membrane with cut-off molecular weight of 500kDa, desalting, and concentrating to obtain protease inhibitor, wherein the protein concentration is determined to be 100 μ g/L by BCA protein quantitative kit;
2. 10g of lactoferrin with 10% iron saturation and 4g of lactoferrin with a specific activity of 1.0 × 106Mixing IU/mg nisin, 20g lysozyme with specific activity of 20000IU/mg and 5mL protease inhibitor prepared in the step 1 with 1000mL water uniformly, adding 16.8g disodium ethylenediamine tetraacetic acid, concentrating to 1/5 of the volume of the stock solution after nanofiltration desalination, and mixing 5mL concentrated solution into 100mL sodium carboxymethylcellulose solution with molecular weight of 30kDa and concentration of 30g/L to prepare the meat product protein preservative C.
Test of pork preservation Effect
Meat sample treatment: buying pork fillet in supermarket, cooling to make its central temperature reduce to 0-4 deg.C. The knife and chopping board were wiped with 75% alcohol cotton balls in advance and UV-irradiated for 15 min. Aseptically removing the surface layer of the meat to reduce the initial bacteria count on the surface, removing fascia and excess fat, cutting into meat pieces of about 100g, and randomly dividing into 6 groups of 5 pieces.
2-4mL of different protein preservative (meat product protein preservative A, B, C, 0.1 wt% potassium sorbate solution and 0.1 wt% sodium diacetate solution) are sprayed on 5 groups of meat blocks respectively, and the 1 group of meat blocks are sprayed by sterile distilled water as a control group. The packaging mode is packaging by a preservative film tray, and the storage and preservation temperature is 3 +/-1 ℃. The total number of colonies was determined at 0, 7, 14 and 21d according to the method provided in GB4789.2-94 "determination of total number of colonies for food hygiene microbiological examination", and the results are expressed as log CFU/g. Evaluation criteria: the fresh meat is below 4LogCFU/g, the inferior fresh meat is 4-6LogCFU/g, and the deteriorated meat is above 6 LogCFU/g. The results of the log numbers of colonies for each group of meat mass are shown in Table 1.
TABLE 1 results of log of total number of colonies (LogCFU/g)
| Group of | 0d | 7d | 14d | 21d |
| Control group | 2.51±0.05 | 4.91±0.04 | 7.12±0.02 | 8.07±0.03 |
| Example 1 | 2.43±0.04 | 2.75±0.03 | 3.24±0.05 | 3.77±0.04 |
| Example 2 | 2.36±0.03 | 2.68±0.05 | 3.27±0.03 | 3.69±0.05 |
| Example 3 | 2.61±0.02 | 2.91±0.02 | 3.33±0.04 | 3.95±0.02 |
| 0.1 wt% potassium sorbate solution | 2.48±0.05 | 3.51±0.03 | 4.65±0.03 | 5.87±0.03 |
| 0.1% by weight sodium diacetate solution | 2.39±0.03 | 3.78±0.04 | 4.82±0.02 | 5.79±0.03 |
As can be seen from Table 1, the log values of the total number of colonies in each group increased with the increase of the storage period. When the total number of colonies in the control group is stored to 14d, the logarithmic value of the total number of colonies is about 7.12, the national standard (6LogCFU/g) is exceeded, and the control group is deteriorated meat and has no fresh-keeping effect. When the meat sample is stored for 21 days, the meat sample is processed by 0.1 weight percent potassium sorbate solution and 0.1 weight percent sodium diacetate solution, the total number of the bacterial colonies has a logarithmic value not exceeding 6LogCFU/g, the meat sample is sub-fresh meat, and the meat sample has a certain fresh-keeping effect; the colony total logarithm value of the embodiments 1-3 does not exceed 4LogCFU/g, and the fresh meat protein preservative still belongs to fresh meat, so that the prepared meat protein preservative can effectively inhibit bacterial growth and has a remarkable preservation effect.
The invention provides a meat product protein fresh-keeping preservative and a preparation method thereof, and a method and a way for realizing the technical scheme are numerous, the above description is only a preferred embodiment of the invention, and it should be noted that for a person skilled in the art, a plurality of improvements and decorations can be made without departing from the principle of the invention, and the improvements and decorations should also be regarded as the protection scope of the invention. All the components not specified in the present embodiment can be realized by the prior art.
Claims (9)
1. A preparation method of a fresh-keeping preservative for protein of meat products is characterized by comprising the following steps:
s1, extracting a protease inhibitor, namely α2Concentrating the M crude extract, passing through Sephacryl S-300 gel chromatography column, eluting with 100mmol/L Tris-HCl buffer solution containing 0.5mol/L NaCl and having pH of 8.0, detecting the eluate at absorption peak of 280nm, collecting the eluate of the first peak, ultrafiltering, desalting, and concentrating to obtain protease inhibitor;
s2, mixing lactoferrin, nisin, lysozyme, the protease inhibitor and water, adding ethylene diamine tetraacetic acid to obtain a mixed solution, performing nanofiltration and desalination on the mixed solution to obtain a concentrated solution, and doping the concentrated solution into a sodium carboxymethylcellulose solution to obtain the meat product protein preservative.
2. The method for preparing the preservative for fresh-keeping of meat product proteins as claimed in claim 1, wherein in step S1, the ultrafiltration membrane has a molecular weight cut-off of 300-500 kDa.
3. The method for preparing the preservative for fresh-keeping of protein in meat products as claimed in claim 1, wherein the protein concentration of the protease inhibitor in step S1 is 80-100 μ g/L.
4. The method for preparing the fresh-keeping preservative for the protein of the meat product as claimed in claim 1, wherein in the step S2, the dosage ratio of the lactoferrin, the nisin, the lysozyme, the protease inhibitor, the disodium edetate and the water is (8-10) g, (3.5-4) g, (15-20) g, (3-5) mL, (8.4-16.8) g and 1000 mL.
5. The method for preparing the preservative for preserving the freshness of the protein of the meat products as claimed in claim 1, wherein in the step S2, the iron saturation degree of the lactoferrin is 10% -15%, and the specific activity of nisin is 1.0 × 105-1.0×106IU/mg, and the specific activity of lysozyme is 10000-20000 IU/mg.
6. The method of claim 1, wherein in step S2, the volume of the concentrated solution is 1/8-1/5 of the volume of the mixed solution.
7. The method of claim 1, wherein the concentrated solution is added in an amount of 5-9mL per 100mL of the sodium carboxymethyl cellulose solution in step S2.
8. The method for preparing the fresh-keeping preservative for protein of meat products as claimed in claim 1, wherein in step S2, the concentration of the sodium carboxymethyl cellulose solution is 10-30g/L, and the molecular weight of the sodium carboxymethyl cellulose in the sodium carboxymethyl cellulose solution is 30-50 kDa.
9. The protein preservative for meat products prepared by the preparation method according to any one of claims 1 to 8.
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