CN112868879A - Method for preparing deodorized fish protein glue by superheated steam glycosylation promotion - Google Patents
Method for preparing deodorized fish protein glue by superheated steam glycosylation promotion Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
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Abstract
The invention discloses a method for preparing fishy smell-removed fish protein glue by superheated steam glycosylation promotion, which comprises the following steps: s1, degreasing; s2, preparing fish protein glue mother liquor; s3, removing fishy smell and decoloring in one step: adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration; s4, preparing a fish protein glue-reducing sugar system; s5, ultrasonic pretreatment; s6, removing fishy smell in the second step. The method for preparing the fishy smell removed fish protein glue by the superheated steam glycosylation is adopted, the fish skin which is a by-product in the process of snakehead processing is used as a raw material to prepare the fish protein glue, resource waste and environmental pollution are avoided, the fish protein glue is extracted by combining ultrasound and composite organic acid in the process, the method is green and environment-friendly, and the extraction time is greatly shortened; meanwhile, on the basis of one-step deodorization and decoloration, the fish protein glue is modified by adopting superheated steam glycosylation promotion, so that the deodorized fish protein glue is obtained, and the emulsibility and foamability of the fish protein glue are improved.
Description
Technical Field
The invention relates to a processing technology of freshwater fish byproducts, in particular to a method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion.
Background
The fish protein glue is polypeptide polymers with different molecular weights prepared by moderately hydrolyzing fish processing by-products, such as fish scales, fish skins and the like. The fish protein glue is a good substitute for mammal gelatin due to its properties of gel property, emulsifying property and film forming property. However, the fish protein glue is prepared from fish processing by-products, has certain fishy smell and limits the wide application of the fish protein glue to some extent.
Snakeheads, commonly called snakeheads, are freshwater fishes which are rich in protein and delicious in meat quality. In the processing process of snakehead, processing byproducts such as fish skin, fish scales and fish bones are generated, the byproducts are mostly discarded as feed or waste, the purpose of high value-added utilization is not achieved, and the environment is seriously polluted. At present, researches on snakeheads are mostly about exploration of culture conditions, optimization of preservation conditions and analysis of nutrient contents of the snakeheads, and no relevant report is provided about preparation of fishy smell removing fish protein glue by using snakehead skins.
The invention adopts superheated steam to promote glycosylation to process a fish protein glue-reducing sugar system so as to achieve the aim of removing fishy smell of the fish protein glue, improve the emulsibility and foamability of the fish protein glue and expand the application of the fish protein glue in the food industry.
Disclosure of Invention
The invention aims to provide a method for preparing fishy smell-removed fish protein glue by superheated steam glycosylation promotion, fish skin which is a by-product in snakehead processing is used as a raw material to prepare the fish protein glue, so that resource waste and environmental pollution are avoided, and the fish protein glue is extracted by combining ultrasound with composite organic acid in the process, so that the method is green and environment-friendly, and the extraction time is greatly shortened; meanwhile, on the basis of one-step deodorization and decoloration, the fish protein glue is modified by adopting superheated steam glycosylation promotion, so that the deodorized fish protein glue is obtained, and the emulsibility and foamability of the fish protein glue are improved.
In order to achieve the purpose, the invention discloses a method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion, which comprises the following steps: s1 degreasing treatment
Removing fish scales and fish meat on the surface of snakehead fish skin serving as a raw material, and then carrying out degreasing treatment;
s2 preparation of fish protein glue mother liquor
Adding the fish skin degreased in the step S1 into a composite organic acid, extracting fish protein glue under ultrasonic treatment, and performing suction filtration to obtain a fish protein glue mother solution;
s3, deodorizing and decolorizing in one step
Adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration;
s4 preparation of fish protein glue-reducing sugar system
Mixing the fish protein glue processed in the step S3, glucose, ribose, sodium hexametaphosphate and ascorbic acid in proportion to prepare a fish protein glue-reducing sugar system;
s5 ultrasonic pretreatment
Ultrasonically treating the fish protein glue-reducing sugar system obtained in the step S4, developing the molecular structure of the fish protein glue by utilizing the cavitation action of ultrasonic waves to promote the contact area between the fish protein glue and glucose and ribose, and then preparing the fish protein glue-reducing sugar system into mixed dry powder by freeze drying;
s6, two-step deodorization
And (3) carrying out superheated steam glycosylation promotion on the mixed dry powder obtained in the step S5, and carrying out two-step fishy smell removal by using glycosylation modification to obtain fishy smell removed fish protein glue.
Preferably, in step S1, after removing fish scales and fish flesh from the surface of the fish skin, draining water, cutting into pieces, and extracting and degreasing with an organic reagent.
Preferably, in the step S1, the organic reagent is an isopropanol solution with a volume fraction of 10-30%, the feed-liquid ratio of the snakehead fish skin to the isopropanol is 1: 10-20 g: mL, the extraction degreasing time is 24 hours, and the extraction degreasing temperature is 4 ℃.
Preferably, the sheet is cut into 2cm × 2cm pieces in step S1.
Preferably, in the step S2, the composite organic acid is citric acid, acetic acid and malic acid, the ratio of citric acid to acetic acid to malic acid is 2: 1, and the pH value is 4-6;
the ultrasonic extraction parameters are as follows: the power density of the ultrasonic wave is 1500-3000W/m3The temperature is 50-60 ℃, and the ultrasonic time is 1-2 h.
Preferably, the adding ratio of the fish albumin glue mother liquor to the activated carbon in the step S3 is 1: 1-5 mL: g.
Preferably, in step S4, the total amount of fish protein glue, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 100g, and the weight ratio of fish protein glue, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 95-96 g: 1-2 g: 0.5-1 g: 0.2-0.8 g: 0.1-0.8 g.
Preferably, step S5 is performed by ultrasonic treatment using an ultrasonic cell disruptor.
Preferably, the processing parameters of the ultrasonic cell disruptor in step S5 are: the ultrasonic power is 100-300W/m3The temperature is 4-20 ℃, the ultrasonic time is 5-20 min, the pulse working time is 1-10 s, and the intermittent time is 1-10 s.
Preferably, the temperature of the superheated steam treatment in the step S6 is 120-130 ℃, and the treatment time is 30-120S.
Therefore, the method for preparing the fishy smell removed fish protein glue by the superheated steam glycosylation promotion is adopted, fish skin which is a by-product in the process of snakehead processing is used as a raw material to prepare the fish protein glue, resource waste and environmental pollution are avoided, the fish protein glue is extracted by combining ultrasound and composite organic acid in the process, the method is green and environment-friendly, and the extraction time is greatly shortened; meanwhile, on the basis of one-step deodorization and decoloration, the fish protein glue is modified by adopting superheated steam glycosylation promotion, so that the deodorized fish protein glue is obtained, and the emulsibility and foamability of the fish protein glue are improved. The fishy smell removing fish protein glue has simple process and strong operability, which lays a foundation for expanding the application of the fish protein glue in the food industry.
The technical solution of the present invention is further described in detail by the following examples.
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FIG. 1 is a GC-MS chromatogram of the fish protein gel volatile material before and after fishy smell removal in example one.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
For further illustration, the present invention provides four embodiments,
in a first embodiment, fig. 1 is a GC-MS chromatogram of a volatile substance of a fish protein gel before and after fishy smell removal in the first embodiment, as shown in fig. 1, comprising the following steps: s1 degreasing treatment
Removing fish scales and fish meat on the surface of snakehead fish skin serving as a raw material, and then carrying out degreasing treatment;
preferably, after removing fish scales and fish flesh from the surface of the fish skin in step S1, draining water, cutting into pieces, and cutting into pieces of 2cm × 2cm in step S1. And then extracting and degreasing by using an organic reagent. In the step S1, the organic reagent is an isopropanol solution with the volume fraction of 10-30%, the feed-liquid ratio of snakehead fish skin to isopropanol is 1: 10 g: mL, the extraction degreasing time is 24h, and the extraction degreasing temperature is 4 ℃.
S2 preparation of fish protein glue mother liquor
Adding the fish skin degreased in the step S1 into a composite organic acid, extracting fish protein glue under ultrasonic treatment, and performing suction filtration to obtain a fish protein glue mother solution;
preferably, in step S2, the composite organic acid is citric acid, acetic acid and malic acid, the ratio of citric acid, acetic acid and malic acid is 2: 1, and the pH is 5.5; ultrasonic lifterTaking the parameters as follows: the power density of the ultrasonic wave is 2000W/m3The temperature is 55 ℃, and the ultrasonic time is 1 h.
S3, deodorizing and decolorizing in one step
Adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration;
preferably, the ratio of the fish albumin glue mother liquor to the activated carbon in step S3 is 1: 5 mL: g.
S4 preparation of fish protein glue-reducing sugar system
Mixing the fish protein glue processed in the step S3, glucose, ribose, sodium hexametaphosphate and ascorbic acid in proportion to prepare a fish protein glue-reducing sugar system;
preferably, the total amount of fish protein gelatin, glucose, ribose, sodium hexametaphosphate and ascorbic acid added in step S4 is 100g, and the weight ratio of fish protein gelatin, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 96.8 g: 2 g: 0.5 g: 0.2 g.
S5 ultrasonic pretreatment
Ultrasonically treating the fish protein glue-reducing sugar system obtained in the step S4, developing the molecular structure of the fish protein glue by utilizing the cavitation action of ultrasonic waves to promote the contact area between the fish protein glue and glucose and ribose, and then preparing the fish protein glue-reducing sugar system into mixed dry powder by freeze drying;
preferably, step S5 is performed by ultrasonic treatment using an ultrasonic cell disruptor. The processing parameters of the ultrasonic cell disruptor in the step S5 are as follows: the ultrasonic power is 120W/m3The temperature is 4-20 ℃, the ultrasonic time is 10min, the pulse working time is 3s, and the intermittent time is 3 s.
S6, two-step deodorization
And (3) carrying out superheated steam glycosylation promotion on the mixed dry powder obtained in the step S5, and carrying out two-step fishy smell removal by using glycosylation modification to obtain fishy smell removed fish protein glue.
Preferably, the superheated steam treatment temperature in step S6 is 130 ℃ and the treatment time is 90S.
And (3) measuring the emulsibility: weighing the fish protein glue prepared in the first embodiment, adding deionized water to prepare a fish protein glue solution of 1mg/mL, and addingDispersing corn oil, corn oil and fish protein gelatin solution at ratio of 4: 1 for 5min with a dispersing machine, immediately adding 100 μ L of emulsion from the bottom of the solution into 10mL of SDS solution (0.1%, w/v), mixing, and measuring light absorption value (OD) at 500nm0). After 10min, 100. mu.L of the emulsion was taken from the bottom of the resulting solution, 10mL of SDS solution (0.1%, w/v) was added thereto, and after mixing, the absorbance (OD) was measured10)。
And the calculation formula of the Emulsification Activity Index (EAI) and the Emulsification Stability Index (ESI) is as follows:
ESI/min＝(OD10×t)/(OD0-OD10)
wherein rho is the mass concentration (g/mL) of the fish protein glue, theta is the oil volume fraction (0.25) in the emulsion, and t is 10 min.
Measurement of foaming Property: after 50mL of the deodorized fish protein gel solution (1mg/mL) was dispersed with a disperser at 9500 rpm for 5min, the solution was poured into a measuring cylinder, and the foam volume in the measuring cylinder at that time (V0) was recorded for measuring the Foaming Capacity (FC) of the deodorized fish protein gel. After standing for 0.5h, the foam volume in the cylinder was recorded (V1) and used to determine the Foaming Stability of the deodorized fish protein gel (FS).
The calculation formula of foaming ability and foaming stability is as follows:
FC(％)＝(V0-50)/50*100
FS＝V2/(V0-50)*100
the experimental result shows that the emulsifying capacity and the emulsifying stability of the fishy smell removed fish protein glue obtained according to the first embodiment are respectively 90m2The foaming capacity and the foaming stability were 155% and 87% respectively for each of the solutions/g and 18 min.
TABLE I analysis of the volatile components of the fish protein glue before and after deodorization in EXAMPLE I
As can be seen from the first and the second graphs, the volatile components of the fish protein glue before and after deodorization include aldehydes, ketones, alcohols, aromatic compounds, furan, etc. after deodorization, part of the aldehydes are volatilized, such as n-valeraldehyde, heptanal, trans-2, 4-heptadienal, 2, 4-decadienal, nonanal, etc.; the content of the ketone substances is increased, probably because the ketone substances are generated by the Maillard intermediate products; partial alcohols such as n-pentanol, 1-octen-3-ol, heptanol are produced; in addition, more furan substances are added, and the substances are also intermediate products of the Maillard reaction of the protein. Therefore, the essence of the superheated steam glycosylation-promoting deodorization technology of the fish protein glue is that the fish protein glue and reducing sugar undergo Maillard reaction to generate a large amount of intermediate aromatic substances to cover fishy smell, and on the other hand, the superheated steam degrades or promotes certain aldehydes and alcohols to volatilize so as to reduce the fishy smell.
Table 2 shows the site analysis of glycosylation modification on fish protein gel before and after deodorization in example
According to the analysis, 15 amino acid sites which are subjected to glycosylation modification on the fish protein glue before and after fishy smell removal are mainly found, and the 15 glycosylation modification sites are all positioned on lysine, so that compared with arginine, asparagine and nitrogen terminal amino, the lysine is easier to carry out glycosylation reaction under the conditions of low reducing sugar and instantaneous high temperature to generate more aromatic substances, and the purpose of fishy smell removal is achieved.
The second embodiment comprises the following steps: s1 degreasing treatment
Removing fish scales and fish meat on the surface of snakehead fish skin serving as a raw material, and then carrying out degreasing treatment;
preferably, after removing fish scales and fish flesh from the surface of the fish skin in step S1, draining water, cutting into pieces, and cutting into pieces of 2cm × 2cm in step S1. And then extracting and degreasing by using an organic reagent. In the step S1, the organic reagent is an isopropanol solution with the volume fraction of 10-30%, the feed-liquid ratio of snakehead fish skin to isopropanol is 1: 10 g: mL, the extraction degreasing time is 24h, and the extraction degreasing temperature is 4 ℃.
S2 preparation of fish protein glue mother liquor
Adding the fish skin degreased in the step S1 into a composite organic acid, extracting fish protein glue under ultrasonic treatment, and performing suction filtration to obtain a fish protein glue mother solution;
preferably, in step S2, the composite organic acid is citric acid, acetic acid and malic acid, the ratio of citric acid, acetic acid and malic acid is 2: 1, and the pH is 5.5; the ultrasonic extraction parameters are as follows: the power density of the ultrasonic wave is 2000W/m3The temperature is 55 ℃, and the ultrasonic time is 1 h.
S3, deodorizing and decolorizing in one step
Adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration;
preferably, the ratio of the fish albumin glue mother liquor to the activated carbon in step S3 is 1: 5 mL: g.
S4 preparation of fish protein glue-reducing sugar system
Mixing the fish protein glue processed in the step S3, glucose, ribose, sodium hexametaphosphate and ascorbic acid in proportion to prepare a fish protein glue-reducing sugar system;
preferably, the total amount of fish protein gelatin, glucose, ribose, sodium hexametaphosphate and ascorbic acid added in step S4 is 100g, and the weight ratio of fish protein gelatin, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 96.8 g: 2 g: 0.5 g: 0.2 g.
S5 ultrasonic pretreatment
Ultrasonically treating the fish protein glue-reducing sugar system obtained in the step S4, developing the molecular structure of the fish protein glue by utilizing the cavitation action of ultrasonic waves to promote the contact area between the fish protein glue and glucose and ribose, and then preparing the fish protein glue-reducing sugar system into mixed dry powder by freeze drying;
preferably, step S5 is performed by ultrasonic treatment using an ultrasonic cell disruptor. The processing parameters of the ultrasonic cell disruptor in the step S5 are as follows: the ultrasonic power is 120W/m3The temperature is 4-20 ℃, the ultrasonic time is 10min, the pulse working time is 3s, and the intermittent time is 3 s.
S6, two-step deodorization
And (3) carrying out superheated steam glycosylation promotion on the mixed dry powder obtained in the step S5, and carrying out two-step fishy smell removal by using glycosylation modification to obtain fishy smell removed fish protein glue.
Preferably, the superheated steam treatment temperature in step S6 is 130 ℃ and the treatment time is 120S.
The emulsifying property and foaming property of the deodorized fish protein glue of the second embodiment were determined by the same determination method as that of the first embodiment 1, and the results of the experiment showed that the emulsifying capacity and the emulsifying stability of the fish protein glue were 81m respectively2The foaming capacity and the foaming stability were 125% and 67%, respectively, for each of 12min and 12 mg/g.
Example three, this example differs from example 1 in that: the superheated steam-assisted glycosylation two-step deodorization step in step S6 was omitted, and the rest was the same as in example 1.
The emulsion properties and foaming properties of the fish protein gel were determined by the same method as described in example 1, and the results showed that the emulsifying capacity and emulsion stability of the fish protein gel were 72m each2The foaming capacity and the foaming stability were 101% and 54% respectively for 9min and 9 g.
Example four, this example differs from example 1 in that: the steps S4 and S5 are omitted, namely the fish protein glue solution after the fishy smell is removed and the decolored in one step is directly frozen and dried to obtain dry powder, and the rest is the same as the embodiment 1.
The emulsifying and foaming properties of the fish protein glue were determined by the same method as described in example 1, and the results of the experiments showed that the emulsifying capacity and the emulsion stability of the fish protein glue were 68m each2(ii) g and 7min, foaming capacity and foaming stability are 100% and 50%, respectively.
In summary, compared to the fourth embodiment in which steps S4 and S5 are omitted and the third embodiment in which step S6 is omitted, the emulsifying ability and the emulsifying stability, and the foaming ability and the foaming stability are significantly improved in the embodiment 1 or 2 employed in the present invention.
Therefore, the method for preparing the fishy smell removed fish protein glue by the superheated steam glycosylation promotion is adopted, fish skin which is a by-product in the process of snakehead processing is used as a raw material to prepare the fish protein glue, resource waste and environmental pollution are avoided, the fish protein glue is extracted by combining ultrasound and composite organic acid in the process, the method is green and environment-friendly, and the extraction time is greatly shortened; meanwhile, on the basis of one-step deodorization and decoloration, the fish protein glue is modified by adopting superheated steam glycosylation promotion, so that the deodorized fish protein glue is obtained, and the emulsibility and foamability of the fish protein glue are improved.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (10)
1. A method for preparing deodorized fish protein glue by superheated steam glycosylation promotion is characterized in that: the method comprises the following steps: s1 degreasing treatment
Removing fish scales and fish meat on the surface of snakehead fish skin serving as a raw material, and then carrying out degreasing treatment;
s2 preparation of fish protein glue mother liquor
Adding the fish skin degreased in the step S1 into a composite organic acid, extracting fish protein glue under ultrasonic treatment, and performing suction filtration to obtain a fish protein glue mother solution;
s3, deodorizing and decolorizing in one step
Adding activated carbon into the fish protein glue mother liquor obtained in the step S2, and then stirring and filtering to achieve the purposes of deodorization and decoloration;
s4 preparation of fish protein glue-reducing sugar system
Mixing the fish protein glue processed in the step S3, glucose, ribose, sodium hexametaphosphate and ascorbic acid in proportion to prepare a fish protein glue-reducing sugar system;
s5 ultrasonic pretreatment
Ultrasonically treating the fish protein glue-reducing sugar system obtained in the step S4, developing the molecular structure of the fish protein glue by utilizing the cavitation action of the ultrasonic wave to promote the contact area between the fish protein glue and glucose and ribose, and then freezing and drying to prepare mixed dry powder;
s6, two-step deodorization
And (3) carrying out superheated steam glycosylation to promote the mixed dry powder obtained in the step S5, and carrying out two-step fishy smell removal by using glycosylation modification to obtain fishy smell removed fish protein glue.
2. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: in step S1, after removing fish scales and fish flesh on the surface of the fish skin, draining water, cutting into pieces, and extracting and degreasing by using an organic reagent.
3. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 2, wherein the method comprises the following steps: in the step S1, the organic reagent is 10-30% of isopropanol solution by volume fraction, the feed-liquid ratio of snakehead fish skin to isopropanol is 1: 10-20 g: mL, the extraction and degreasing time is 24h, and the extraction and degreasing temperature is 4 ℃.
4. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 2, wherein the method comprises the following steps: in step S1, the sheet is cut into pieces of 2cm by 2 cm.
5. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: in the step S2, the composite organic acid is citric acid, acetic acid and malic acid, the ratio of citric acid to acetic acid to malic acid is 2: 1, and the pH value is 4-6;
the ultrasonic extraction parameters are as follows: the power density of the ultrasonic cleaner is 1500-3000W/m3At a temperature of 5The ultrasonic treatment time is 1-2 h at 0-60 ℃.
6. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: in the step S3, the adding ratio of the fish albumin glue mother liquor to the active carbon is 1: 1-5 mL: g.
7. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: in step S4, the total amount of fish protein glue, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 100g, and the weight ratio of fish protein glue, glucose, ribose, sodium hexametaphosphate and ascorbic acid is 95-96 g: 1-2 g: 0.5-1 g: 0.2-0.8 g: 0.1-0.8 g.
8. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: step S5 is ultrasonic treatment using an ultrasonic cell disruptor.
9. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 8, wherein the method comprises the following steps: the processing parameters of the ultrasonic cell disruptor in step S5 are: the ultrasonic power is 100-300W/m3The temperature is 4-20 ℃, the ultrasonic time is 5-20 min, the pulse working time is 1-10 s, and the intermittent time is 1-10 s.
10. The method for preparing fishy smell removed fish protein glue by superheated steam glycosylation promotion according to claim 1, wherein the method comprises the following steps: in the step S6, the temperature of the superheated steam treatment is 120-130 ℃, and the treatment time is 30-120S.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768032A (en) * | 2021-08-09 | 2021-12-10 | 南昌大学 | Preparation method and application of glycosylated bamboo shoot protein peptide |
| CN113785860A (en) * | 2021-08-09 | 2021-12-14 | 南昌大学 | Preparation method and application of lentinan-fish scale collagen peptide conjugate |
| CN114246247A (en) * | 2021-11-22 | 2022-03-29 | 煌上煌集团有限公司 | Preparation method of oxidation-resistant camellia seed peptide |
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2021
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768032A (en) * | 2021-08-09 | 2021-12-10 | 南昌大学 | Preparation method and application of glycosylated bamboo shoot protein peptide |
| CN113785860A (en) * | 2021-08-09 | 2021-12-14 | 南昌大学 | Preparation method and application of lentinan-fish scale collagen peptide conjugate |
| CN114246247A (en) * | 2021-11-22 | 2022-03-29 | 煌上煌集团有限公司 | Preparation method of oxidation-resistant camellia seed peptide |
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