CN112106819A - Fish skin protein peptide chitosan composite preservative solution, preservative film and preparation method - Google Patents
Fish skin protein peptide chitosan composite preservative solution, preservative film and preparation method Download PDFInfo
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- CN112106819A CN112106819A CN202010928227.8A CN202010928227A CN112106819A CN 112106819 A CN112106819 A CN 112106819A CN 202010928227 A CN202010928227 A CN 202010928227A CN 112106819 A CN112106819 A CN 112106819A
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- fish skin
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 102
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- 239000002131 composite material Substances 0.000 title claims abstract description 65
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- 229930010555 Inosine Natural products 0.000 description 2
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical group O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 2
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- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
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- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
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- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
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- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
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- 238000010257 thawing Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
Abstract
The invention relates to the technical field of food preservation, in particular to a fish skin protein peptide chitosan composite preservative solution, a preservative film and a preparation method. The preparation method of the composite fresh-keeping liquid comprises the following steps: mixing the fish skin with water to obtain a fish skin-water mixture; carrying out heat treatment on the fish skin-water mixture to obtain fish skin slurry; carrying out enzymolysis on the fish skin slurry by using compound protease, carrying out centrifugal treatment to obtain an enzymolysis extracting solution, and further drying to obtain fish skin protein titanium powder; dissolving the fish skin protein titanium powder and xylose in water to obtain a mixed solution, carrying out Maillard reaction, and drying to obtain fish skin xylose protein peptide; dissolving chitosan in an acetic acid solution to obtain a chitosan solution, adding glycerol and the fish skin xylosyl protein peptide into the chitosan solution, stirring and degassing to obtain the fish skin protein peptide chitosan composite fresh-keeping solution. The fillets are soaked in the composite preservative solution for a few minutes and then taken out, so that a preservative film with good oxidation resistance and light barrier property is formed on the surface.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a fish skin protein peptide chitosan composite preservative solution, a preservative film and a preparation method.
Background
In the field of packaging, a great deal of research has been carried out to extend the shelf life of fresh food. Petroleum-based synthetic polymers are widely used as packaging materials. However, the use of synthetic petroleum-based products poses health and environmental problems and suitable alternatives are being sought. Biodegradable natural polymers are being extensively studied. Among the different biodegradable polymers, chitosan stands out for its excellent film-forming properties and unique physicochemical properties (e.g. strong barrier capacity and mechanical properties). In addition, chitosan films can be further made into novel active packaging materials by combining active agents (e.g., essential oils) with polyphenols.
Currently, the concept of active antioxidant packaging has attracted the interest of researchers, which can significantly improve the quality attributes of packaged products, such as rancidity and discoloration, by adding antioxidants. Most antioxidant systems are manufactured in pouches or incorporated into single or multi-layer materials. Conventional antioxidants include organophosphates, thioester compounds and polyphenol compounds. However, the use of synthetic antioxidants in packaging has been questioned due to the potential toxicity of synthetic antioxidants that migrate into food products. A common alternative is to use natural antioxidants, in particular tocopherols, plant extracts and essential oils from herbs and spices.
The glycosylation reaction is a non-enzymatic browning reaction that is initiated by the combination of the amino and carbonyl groups of the compound during thermal processing and storage of the food product. Glycosylation is a natural and non-toxic method of modifying proteins/peptides that can produce significant changes in the functional properties of the product. The glycosylated product may be used as a natural antioxidant to retard or inhibit lipid oxidation reactions. Much of the recent research has focused on the preparation and characterization of protein/peptide-derived glycosylation products. However, there are few reports on the development of glycosylated products for use in food packaging films.
Disclosure of Invention
The invention aims to provide a fish skin protein peptide chitosan composite preservative solution with good oxidation resistance, a preservative film and a preparation method.
On the basis of the existing research on the preservation of aquatic products, the invention combines the characteristics of fish skin protein peptide, uses fish skin as a raw material, applies a biological enzymolysis technology to prepare the fish skin protein peptide with an antioxidant function, performs glycosylation reaction on the protein peptide prepared by a fish skin enzymolysis product under a specific condition and xylose under a certain condition to form xylose fish skin protein peptide, mixes the xylose fish skin protein peptide and a chitosan solution under a certain condition, and prepares the fish skin protein peptide chitosan composite preservative film after drying. The composite film has good oxidation resistance and light barrier property, can be used for protecting packaged food from quality loss related to ultraviolet and oxidation, thereby prolonging the shelf life of the packaged food and having better application prospect.
Specifically, the invention provides the following technical scheme:
a preparation method of a fish skin protein peptide chitosan composite fresh-keeping liquid comprises the following steps:
(1) mixing the fish skin with water to obtain a fish skin-water mixture;
(2) carrying out heat treatment on the fish skin-water mixture to obtain fish skin slurry;
(3) carrying out enzymolysis on the fish skin slurry by using compound protease, carrying out centrifugal treatment to obtain an enzymolysis extracting solution, and further drying to obtain fish skin protein titanium powder;
(4) dissolving the fish skin protein titanium powder and xylose in water to obtain a mixed solution, carrying out Maillard reaction, and drying to obtain fish skin xylose protein peptide;
(5) dissolving chitosan in an acetic acid solution to obtain a chitosan solution, adding glycerol and the fish skin xylosyl protein peptide into the chitosan solution, stirring and degassing to obtain the fish skin protein peptide chitosan composite fresh-keeping solution.
Preferably, in the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid, in the step (1), the fish skin is cod skin;
and/or the fish skin is cleaned and pulped in advance;
and/or the mass ratio of the fish skin to the water is 1: 3.5-4.5.
Preferably, in the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid, in the step (2), the temperature of the heat treatment is 100-121 ℃;
the heat treatment time is 60-120 min.
Preferably, in the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid, in the step (3), the addition amount of the composite protease is 0.1-0.3% by mass of the dry matter of the fish skin;
and/or the compound protease comprises alkaline protease and neutral protease, preferably, the mass ratio of the alkaline protease to the neutral protease is 1-2: 1;
and/or the enzymolysis temperature is 50-60 ℃;
and/or the enzymolysis time is 0.5-1.0 h;
and/or the centrifugal force of the centrifugation is 4000-5000 g;
and/or the centrifugation time is 3-8 min.
Preferably, in the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid, in the step (4), the mass ratio of the fish skin protein titanium powder to the xylose is 10: 2-5;
and/or the concentration of the mixed solution is 10-15%;
and/or adjusting the pH of the mixed solution to 7.3-7.8 before the Maillard reaction;
and/or the temperature of the Maillard reaction is 80-100 ℃;
and/or the time of the Maillard reaction is 100-150 min.
Preferably, in the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid, in the step (5), the volume fraction of acetic acid in the acetic acid solution is 0.5-2%;
and/or the mass concentration of chitosan in the chitosan solution is 10-30 mg/mL;
and/or the addition amount of the glycerol is 25-35% by mass of the chitosan;
and/or the addition amount of the fish skin xylosyl protein peptide is 8-12% by mass of the chitosan.
The invention also provides a fish skin protein peptide chitosan composite fresh-keeping liquid, which is prepared according to the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid.
The invention also provides the fish skin protein peptide chitosan composite fresh-keeping liquid prepared by the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid or the application of the fish skin protein peptide chitosan composite fresh-keeping liquid in the cold storage and fresh keeping of fish slices.
Preferably, in the application, the fillets are placed into the fish skin protein peptide chitosan composite preservative solution to be soaked for a few minutes and then taken out to be drained, and a layer of preservative film with good oxidation resistance and light barrier property is formed on the surface.
The invention also provides a preparation method of the fish skin protein peptide chitosan composite preservative film, which comprises the following steps: pouring the fish skin protein peptide chitosan composite fresh-keeping liquid prepared by the preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid or the fish skin protein peptide chitosan composite fresh-keeping liquid into a film making plate, and drying to obtain the fish skin protein peptide chitosan composite fresh-keeping film, wherein preferably, the drying temperature is 25-35 ℃, the relative humidity is 45-55%, and the time is 8-16 h.
The invention also provides a fish skin protein peptide chitosan composite preservative film which is prepared by the preparation method of the fish skin protein peptide chitosan composite preservative film.
The invention has the following beneficial effects:
(1) according to the invention, the fish skin is subjected to specific biological enzymolysis treatment, the fish skin substance of the fish body is developed and used as the raw material of the biological preservative of the fish fillets, and no chemical substance is added in the enzymolysis process;
(2) the preparation process of the preservative solution and the preservative film is simple, the cost is low, the operation is easy, and the glycosylation reaction condition is carried out at a lower temperature;
(3) the preservative solution and the preservative film have obvious oxidation resistance and light barrier property, and can be widely used as food preservative packaging materials.
(4) The preservative solution and the preservative film are used for storage and preservation of the fillets and have obvious preservation effect.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications.
In the present invention, the instruments and the like used are conventional products which are purchased from regular vendors, not indicated by manufacturers. The process is conventional unless otherwise specified, and the starting materials are commercially available from the open literature. In the following examples, alkaline protease and neutral protease were both purchased from Novozymes.
Example 1
(1) Unfreezing frozen cod skin at 10 ℃, cleaning the skin with clean water meeting the drinking water sanitary standard, pulping the skin with a pulping machine after cleaning the skin, adding water with the weight 3.5 times of that of the skin, and boiling for 60 minutes at 121 ℃ to obtain skin pulp;
(2) adding compound protease into the fish skin in the step (1) according to the weight percentage of 0.2% of the weight of the fish skin for enzymolysis, wherein the protease (alkaline protease and neutral protease) comprises the following components in percentage by mass: 1, carrying out enzymolysis reaction for 1.0h at 50 ℃, cooling to room temperature, centrifuging for 5 minutes at 5000g, collecting supernatant, and freeze-drying the supernatant to obtain fish skin protein peptide powder;
(3) selecting fish skin collagen peptide powder and xylose (the proportion is 10: 3), dissolving in pure water, and mixing the solution with the concentration of 10%. The pH of the mixture was adjusted to 7.5 with 1mol/L NaOH. The solution was subjected to Maillard reaction at 100 ℃ for 100 minutes. Cooling the obtained Maillard peptide liquid to room temperature, and freeze-drying to obtain fish skin xylose protein peptide;
(4) dissolving chitosan in 1% (v/v) acetic acid to prepare a 2% (w/v) chitosan solution, adding glycerol (30% of the mass of the chitosan) and the fish skin xylosyl protein peptide (8% of the mass of the chitosan) obtained in the step (3), stirring for 2 hours at room temperature, and placing at 4 ℃ to remove air bubbles to obtain the fish skin protein peptide chitosan composite preservative solution. Pouring a certain solution into a film making plate, and drying for 12 hours at 30 ℃ and 45% relative humidity to obtain the fish skin protein peptide chitosan composite preservative film;
(5) and (3) after killing the fresh and alive grass carp, removing internal organs, taking the fillet, rinsing the fillet with water, draining, putting the fillet into the fish skin protein peptide chitosan composite preservative solution obtained in the step (4) for 1 minute, taking out the fillet and draining to form a layer of preservative film on the surface, and refrigerating the fillet at the temperature of 4 ℃.
Example 2
(1) Unfreezing frozen tilapia skin at 10 ℃, cleaning the skin with clean water meeting the drinking water sanitary standard, pulping the skin with a pulping machine after cleaning the skin, adding water with the weight 4.5 times of that of the skin, and cooking for 120 minutes at 100 ℃ to obtain skin slurry;
(2) adding compound protease into the fish skin (1) according to the weight percentage of 0.3% of the weight of the fish skin for enzymolysis, wherein the protease (alkaline protease and neutral protease) comprises the following components in percentage by mass: 1) carrying out enzymolysis reaction at 55 ℃ for 0.5h, cooling to room temperature, centrifuging for 8min at 4000g, collecting supernatant, and freeze-drying the supernatant to obtain fish skin protein peptide powder;
(3) selecting fish skin collagen peptide powder and xylose (the ratio is 10: 4), dissolving in pure water, and mixing the solution with the concentration of 15%. The pH of the mixture was adjusted to 7.8 with 1mol/L NaOH. The solution was subjected to Maillard reaction at 80 ℃ for 150 minutes. Cooling the obtained Maillard peptide liquid to room temperature, and freeze-drying to obtain fish skin xylose protein peptide;
(4) dissolving chitosan in 1% (v/v) acetic acid to prepare a 2% (w/v) chitosan solution, adding glycerol (30% of the mass of the chitosan) and the fish skin xylosyl protein peptide obtained in the step (3) (12% of the mass of the chitosan), stirring for 1 hour at room temperature, and placing at 4 ℃ to remove air bubbles to obtain the fish skin protein peptide chitosan composite preservative solution. Pouring a certain solution into a film making plate, and drying for 8 hours at 35 ℃ and 55% relative humidity to obtain the fish skin protein peptide chitosan composite preservative film;
(5) and (3) after killing the fresh and alive grass carp, removing internal organs, taking the fillet, rinsing the fillet with water, draining, putting the fillet into the fish skin protein peptide chitosan composite preservative solution obtained in the step (4) for 1 minute, taking out the fillet and draining to form a layer of preservative film on the surface, and refrigerating the fillet at the temperature of 4 ℃.
Comparative example 1
(1) Unfreezing frozen cod skin at 10 ℃, cleaning the skin with clean water meeting the drinking water sanitary standard, pulping the skin with a pulping machine after cleaning the skin, adding water with the weight 3.5 times of that of the skin, and boiling for 60 minutes at 121 ℃ to obtain skin pulp;
(2) adding compound protease into the fish skin in the step (1) according to the weight percentage of 0.2% of the weight of the fish skin for enzymolysis, wherein the protease (alkaline protease and neutral protease) comprises the following components in percentage by mass: 1) carrying out enzymolysis reaction at 50 ℃ for 1.0h, cooling to room temperature, centrifuging for 5 minutes at 5000g, collecting supernatant, and freeze-drying the supernatant to obtain fish skin protein peptide powder;
(3) dissolving chitosan in 1% (v/v) acetic acid to prepare a 2% (w/v) chitosan solution, adding glycerol (30% of the mass of the chitosan) and the fish skin protein peptide (8% of the mass of the chitosan) obtained in the step (2), stirring for 2 hours at room temperature, and placing at 4 ℃ to remove air bubbles to obtain the fish skin protein peptide chitosan composite preservative solution. Pouring a certain solution into a film making plate, and drying for 12 hours at 30 ℃ and 45% relative humidity to obtain the fish skin protein peptide chitosan composite preservative film;
(4) killing the fresh grass carp, removing internal organs, taking the fillet, rinsing with water, draining, putting the fillet into the fish skin protein peptide chitosan composite preservative solution obtained in the step (3) for 1 minute, taking out the fillet, draining, forming a layer of preservative film on the surface, and refrigerating at 4 ℃.
Comparative example 2
(1) Selecting frozen cod skin, thawing at 10 ℃, cleaning the skin with clean water meeting the drinking water sanitary standard, pulping the skin with a pulping machine after cleaning the skin, adding water with the weight 3.5 times of the weight of the skin, and boiling for 60 minutes at 121 ℃ to obtain the skin slurry. Centrifuging for 5 minutes under the condition of 5000g, collecting supernatant, and freeze-drying the supernatant to obtain fish skin protein powder;
(2) fish skin protein powder and xylose in the ratio of 10 to 3 are dissolved in pure water to form 10% concentration mixed liquid. The pH of the mixture was adjusted to 7.5 with 1mol/L NaOH. The solution was subjected to Maillard reaction at 100 ℃ for 100 minutes. And cooling the obtained Maillard peptide liquid to room temperature, and freeze-drying to obtain the fish skin xylose protein.
(3) Dissolving chitosan in 1% (v/v) acetic acid to prepare a 2% (w/v) chitosan solution, adding glycerol (30% of the mass of the chitosan) and the fish skin xyloprotein (8% of the mass of the chitosan) obtained in the step (2), stirring for 2 hours at room temperature, and placing at 4 ℃ to remove air bubbles to obtain the fish skin protein chitosan composite fresh-keeping liquid. Pouring a certain amount of solution into a film-making plate, and drying for 12 hours at 30 ℃ and 45% relative humidity to obtain the fish skin protein chitosan composite preservative film.
(4) And (3) after killing the fresh and alive grass carp, removing internal organs, taking the fillet, rinsing with water, draining, putting the fillet into the fish skin protein chitosan composite preservative solution obtained in the step (3) for 1 minute, taking out the fillet, draining, forming a layer of preservative film on the surface, and refrigerating at 4 ℃.
Comparative example 3
(1) Dissolving chitosan in 1% (v/v) acetic acid to prepare a 2% (w/v) chitosan solution, adding glycerol (30% of the chitosan by mass), stirring at room temperature for 2 hours, and placing at 4 ℃ to remove bubbles to obtain the chitosan preservative solution. Pouring a certain amount of solution into a film-making plate, and drying for 12 hours at 30 ℃ and 45% relative humidity to obtain the fish skin protein chitosan composite preservative film.
(2) Killing the fresh grass carp, removing internal organs, taking the fillet, rinsing with water, draining, packaging the fillet with the chitosan composite preservative film obtained in the step (1), and refrigerating at 4 ℃.
Comparative example 4
Slaughtering fresh grass carp, removing viscera, taking fillets, rinsing with water, draining, packaging with preservative film, and refrigerating at 4 deg.C.
Experimental example 1 performance evaluation and measurement test of a fish skin protein chitosan composite membrane:
1. water vapor permeability:
the membrane sample (6 cm. times.6 cm) was tightly covered on a 50mL centrifuge tube containing anhydrous silica gel. The centrifuge tubes were weighed and kept in a desiccator with distilled water at 25 ℃. The weight of the centrifuge tube was measured every 8 hours for 3 days. The water vapor permeability is calculated as follows:
where W is the increase in centrifuge tube weight (g), x is the film thickness (m), t is the time(s) for which the centrifuge tube weight is increased, A is the membrane area exposed to moisture transfer (m2), and Δ P is the water vapor pressure difference across the membrane (Pa).
2. Mechanical Properties
Elongation at break and tensile strength were measured using a CT3 texture analyzer, following ASTM standards (D882-02). The film samples were cut into rectangular samples 18mm wide and 60mm long.
3. ABTS free radical scavenging Activity
Will contain 2.4mM K2S2O8And 7.0mM ABTS in ABTS + free radical stock solution were incubated for 12-16 hours in the dark. ABTS + free radical stock solution was diluted with 5mM phosphate buffer (pH 7.4) to give an absorbance at 730nm of 0.70. + -. 0.02. The film samples were immersed in 5ml of phosphate buffer. 200. mu.l of the sample solution was mixed with 2mL of ABTS + solution as a sample. A mixture of 2mL of phosphate buffered saline and 200. mu.l of the sample solution was used as a control, and a mixture of 200. mu.l of distilled water and 2mL of the ABTS working solution was used as a blank. The mixture was incubated in the dark for 20 minutes. The absorbance was measured at 730nm using a UV-visible spectrophotometer. The ABTS free radical scavenging activity of the samples was calculated as follows:
where As represents the absorbance of the sample at 730nm, Ac represents the absorbance of the control sample at 730nm, and Ab represents the absorbance of the blank sample at 730 nm.
4. Light transmittance of film
The wavelength range is 200-800 nm as measured by an ultraviolet-visible spectrophotometer.
TABLE 1 physiochemical indexes of composite fish skin protein peptide-chitosan film
The test results in table 1 show that the glycosylated fish skin protein peptide chitosan films prepared in the embodiments 1 and 2 of the present invention have good ABTS free radical scavenging activity and can effectively block ultraviolet light.
Experimental example 2 determination of fish fillet quality test:
1. the disulfide bond content was determined by the method of Benjakul et al (Food Chemistry,2003,80(4): 535-544).
The disulfide bond content is calculated by A × D/(C × B), wherein A represents absorbance, B represents concentration of liquid protein to be measured (mg/mL), and C represents molar absorption coefficient (13600 mol)-1·cm-1L and D are dilution times, and the experiment is 1.25.
2. Referring to a method for measuring volatile basic nitrogen in SC/T3032-2007 standard aquatic products, a semi-micro distillation method is adopted to measure the volatile basic nitrogen. Weighing 5.00g of minced fish meat, placing in a 100mL beaker, adding 100mL of distilled water, stirring for 30min, filtering with medium-speed filter paper, and collecting the filtrate. 5mL of the filtrate was rapidly mixed with 5mL of 10g/L magnesium oxide suspension in a digestion tube, and the mixture was distilled for 5min using a Kjeldahl apparatus with a conical flask containing 10mL of 20g/L boric acid and 5-6 drops of methyl red-methylene blue mixed indicator as the receiver. The absorption solution was titrated with 0.010mol/L hydrochloric acid standard solution, and bluish purple was used as the end point of the titration. Meanwhile, a blank test was conducted by replacing the filtrate with an equal amount of distilled water.
3. The K value was determined by reference to the method of Fan et al (Food Chemistry,2008,108(1): 148-. Placing 1.00g of minced fish meat in a mortar, adding 2mL of 10% cold perchloric acid, grinding, centrifuging at 6000rpm for 5min, leaving the supernatant for later use, washing the residue with 2mL of 5% cold perchloric acid, centrifuging twice, and combining the supernatants for three times. Adjusting the pH value of the supernatant to 6.40 +/-0.05 by using 10mol/L NaOH solution, 1mol/L NaOH solution and 5% perchloric acid solution, centrifuging at 6000rpm for 5min, washing residues by using perchloric acid with pH of 6.4, combining the supernatants and fixing the volume to 10 mL. The sample solution was filtered through a 0.22 μm aqueous membrane, and then measured by HPLC using COSMOSIL 5C18-PAQ (4.6X 250mm) as a column, phosphate buffer solution of pH 6.8 as a mobile phase, 254nm as a detection wavelength, 50 μ L as a sample amount, and 1mL/min as a flow rate. And calculating the concentration of the ATP-related substance according to the standard curve and the peak area. The K value is calculated as follows:
4. Measurement of sensory evaluation
10 fillets were selected arbitrarily, the fish sensory qualities were scored by a specially trained sensory panel (15 persons) according to table 1, and finally the average was taken. The five index results are added as the final sensory evaluation result, 25 means absolute freshness, and 12 means that more obvious quality deterioration has occurred. Sensory evaluation criteria are shown in table 2.
TABLE 2 sensory evaluation criteria for fillets
The main quality indicators of the differently treated fillets of the examples and comparative examples after 9 days of storage at 4 ℃ were compared and the results are shown in table 3, wherein fresh grass carp fillets refer to freshly slaughtered, unfrozen fillets.
TABLE 3 comparison of the main quality indicators of differently treated fillets after 9 days storage at 4 ℃
The results in Table 3 show that the grass carp fillets treated by the glycosylated fish skin protein peptide chitosan preservative solution prepared in the embodiment 1 and the embodiment 2 have the sensory evaluation of 21.5 minutes after being stored for 9 days at 4 ℃, the sensory quality is kept above 85%, the disulfide bond content is less than 3.0mol/105g, and the volatile basic nitrogen is less than 11mg/100g, which is obviously superior to other groups. The glycosylated fish skin protein peptide chitosan composite preservative film developed by the invention has obvious effects of resisting oxidation and blocking the transmittance of ultraviolet light, and the fish coating preservative effect is obvious.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation method of a fish skin protein peptide chitosan composite fresh-keeping liquid is characterized by comprising the following steps:
(1) mixing the fish skin with water to obtain a fish skin-water mixture;
(2) carrying out heat treatment on the fish skin-water mixture to obtain fish skin slurry;
(3) carrying out enzymolysis on the fish skin slurry by using compound protease, carrying out centrifugal treatment to obtain an enzymolysis extracting solution, and further drying to obtain fish skin protein titanium powder;
(4) dissolving the fish skin protein titanium powder and xylose in water to obtain a mixed solution, carrying out Maillard reaction, and drying to obtain fish skin xylose protein peptide;
(5) dissolving chitosan in an acetic acid solution to obtain a chitosan solution, adding glycerol and the fish skin xylosyl protein peptide into the chitosan solution, stirring and degassing to obtain the fish skin protein peptide chitosan composite fresh-keeping solution.
2. The method for preparing the fish skin protein peptide chitosan composite preservative solution as claimed in claim 1, wherein in the step (1), the fish skin is cod skin;
and/or the fish skin is cleaned and pulped in advance;
and/or the mass ratio of the fish skin to the water is 1: 3.5-4.5.
3. The preparation method of the fish skin protein peptide chitosan composite preservative solution as claimed in claim 1 or 2, wherein in the step (2), the temperature of the heat treatment is 100-121 ℃;
the heat treatment time is 60-120 min.
4. The preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid as claimed in any one of claims 1 to 3, wherein in the step (3), the addition amount of the composite protease is 0.1-0.3% by mass of the dry matter of the fish skin;
and/or the compound protease comprises alkaline protease and neutral protease, preferably, the mass ratio of the alkaline protease to the neutral protease is 1-2: 1;
and/or the enzymolysis temperature is 50-60 ℃;
and/or the enzymolysis time is 0.5-1.0 h;
and/or the centrifugal force of the centrifugation is 4000-5000 g;
and/or the centrifugation time is 3-8 min.
5. The preparation method of the fish skin protein peptide chitosan composite preservative solution as claimed in any one of claims 1 to 4, wherein in the step (4), the mass ratio of the fish skin protein titanium powder to the xylose is 10: 2-5;
and/or the concentration of the mixed solution is 10-15%;
and/or adjusting the pH of the mixed solution to 7.3-7.8 before the Maillard reaction;
and/or the temperature of the Maillard reaction is 80-100 ℃;
and/or the time of the Maillard reaction is 100-150 min.
6. The preparation method of the fish skin protein peptide chitosan composite fresh-keeping liquid as claimed in any one of claims 1 to 5, wherein in the step (5), the volume fraction of acetic acid in the acetic acid solution is 0.5-2%;
and/or the mass concentration of chitosan in the chitosan solution is 10-30 mg/mL;
and/or the addition amount of the glycerol is 25-35% by mass of the chitosan;
and/or the addition amount of the fish skin xylosyl protein peptide is 8-12% by mass of the chitosan.
7. A fish skin protein peptide chitosan composite fresh-keeping liquid, which is characterized by being prepared according to the preparation method of any one of claims 1 to 6.
8. The use of the fish skin protein peptide chitosan composite preservative solution prepared by the preparation method of any one of claims 1 to 6 or the fish skin protein peptide chitosan composite preservative solution of claim 7 in the refrigeration and preservation of fish fillets.
9. A preparation method of a fish skin protein peptide chitosan composite preservative film is characterized by comprising the following steps: pouring the fish skin protein peptide chitosan composite preservative solution prepared by the preparation method of any one of claims 1 to 6 or the fish skin protein peptide chitosan composite preservative solution prepared by the preparation method of claim 7 into a film-making plate, and drying the fish skin protein peptide chitosan composite preservative solution to obtain the fish skin protein peptide chitosan composite preservative film, wherein the drying treatment temperature is preferably 25-35 ℃, the relative humidity is 45-55%, and the drying treatment time is 8-16 h.
10. A fish skin protein peptide chitosan composite preservative film which is characterized by being prepared by the preparation method of claim 9.
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