WO2015027388A1 - Method for improving gelling of surimi product based on sulfydryl oxidization of sulfydryl protease - Google Patents

Abstract

Disclosed is a method for improving gelling of surimi products based on the sulfydryl oxidization of sulfydryl protease, the method comprising the following steps: adding glucose oxidases in the process of blending surimi or chopping to pulp; and then molding and gelling.

Description

Method for improving gel of surimi product based on sulfhydryl sulfhydryl thiol oxidation Technical field

 The invention relates to the technical field of processing fish gill products, in particular to a method for improving the gel of surimi products based on thiol protease thiol oxidation.

Background technique

Fish contains endogenous thiol protease (cysteine protease), mainly cathepsin B, H, L, etc., which can not be completely removed by rinsing, and has a temperature of 50-70 ° C. High enzyme activity, when the surimi heated gel passes through the temperature zone, it will degrade myosin and actin in the surimi, causing gel degradation of the surimi and reducing the elasticity of the gel, thus affecting the sensory quality of the surimi product. . Even when the degradation is serious, it will also cause the failure of the production and processing of surimi products.

In order to avoid the adverse effects caused by gel degradation as much as possible, the processing often takes the form of rapid heating by deteriorating the temperature band, while the heating method of the surimi products is mainly steaming and boiling, and the heating efficiency is limited, especially in the center of the fish gill, so it is fast. Heating is generally effective by degrading the temperature band. Gel degradation has become one of the major problems plaguing the surimi product processing industry.

Existing studies have found that various types of protease inhibitors exist in various tissue cells of animals, plants and microorganisms, among which bovine plasma protein, egg white powder and potato whole powder can be used as food-grade protease inhibitors. To prevent the fish gel from deteriorating. However, their application also leads to more serious side effects, such as bovine plasma protein and whole potato powder, which will cause the gelatin flavor and whiteness of the surimi to decrease, while the egg white powder will produce sulfur odor.

Summary of the invention

It is an object of the present invention to provide a method for improving gelation of surimi products based on thiol protease thiol oxidation to effectively inhibit gel degradation of surimi and improve gel strength of surimi products.

To achieve the above object, the solution of the present invention is:

A method for improving gelation of surimi products based on thiol protease thiol oxidation comprises the steps of: adding glucose oxidase (GOD) during fish mash or mashing, and then forming a gel.

Further, a step of ripening, freezing, and packaging is also included after the gel.

Further, the amount of glucose oxidase (GOD) added is 1-200 times the mass of the thiol protease in the surimi.

Further, glucose oxidase (GOD) is directly added during fish mash or mashing, or glucose oxidase (GOD) is separately activated after being dissolved and activated.

Further, glucose oxidase (GOD) is mixed with the ingredients in the process of fish mash or mashing and is added.

Further, glucose oxidase (GOD) is produced by fermentation of Aspergillus niger, Penicillium or genetically modified microorganisms.

Further, the gel temperature is 45-80 °C.

After adopting the above scheme, the present invention adds glucose oxidase (GOD) during fish mash or mashing. The catalytic activity center of thiol protease is a nucleophilic group provided by cysteine as a nucleophilic group. After deprotonation by a side chain histidine, a 'nucleophilic attack' is performed to finally complete the substrate protein. Hydrolysis. By thiol oxidation of thiol proteases, the activity of such proteases can be effectively reduced. Glucose oxidase (GOD) converts glucose to gluconic acid in the presence of oxygen and simultaneously produces hydrogen peroxide, which oxidizes the sulfhydryl group (-SH) in the protein molecule to a disulfide bond (-SS-). Finally, the passivation effect on the thiol protease activity is achieved, the degradation ability of the surimi gel is lost, and the gel of the surimi product slurry can be gelled in the gel degradation temperature zone (50-70 ° C). The production process eliminates the stringent requirements of fast passing the gel degradation temperature zone. Thereby, the gel deterioration of the surimi is effectively suppressed, and the gel strength of the surimi product is improved.

Meanwhile, the gelation temperature of the surimi product slurry to which glucose oxidase (GOD) is added may be any temperature in the range of 45-80 ° C in addition to the usual temperature.

detailed description

The invention will be described in detail below with reference to specific embodiments.

The invention discloses a method for improving gel of surimi products based on thiol protease thiol oxidation, comprising the following steps:

Fish mash or simmering and mixing → adding ingredients to mix → adding glucose oxidase (GOD) to mix → forming → gel → ripening → freezing → packaging, finally improve the gel properties of fish myofibrillar protein, improve fish carp Product gel strength.

Alternatively, the fish is crushed or simmered and mixed → adding ingredients and glucose oxidase (GOD) mixing → forming → gel → ripening → freezing → packaging, ultimately improving the gel properties of the fish myofibrillar protein and improving the surimi products. Gel strength.

Among them, the amount of glucose oxidase (GOD) added is 1-200 times the mass of the thiol protease in the surimi. Glucose oxidase (GOD) is produced by fermentation of Aspergillus niger, Penicillium or genetically modified microorganisms including, but not limited to, bacteria, fungal species.

The invention utilizes glucose oxidase (GOD) to catalyze the production of hydrogen peroxide by glucose, and oxidizes the thiol protease activity in the surimi by sulfhydryl oxidation, so that the processed material can be gelled between 45-80 ° C to improve the fish coagulation. The rubber property improves the gel strength of the surimi product.

To further illustrate the invention, the following examples are presented (the percentage of each component is the mass percent of the surimi, and the amount of glucose oxidase (GOD) added is in multiples of the mass of the thiol protease in the surimi).

Embodiment 1

Take A-grade miscellaneous fish gizzard, add 0.3% phosphate for kneading, add 3% salt when 4 °C, continue to knead until the salt-soluble protein is completely dissolved; add 5 times glucose oxidase GOD, 3% The egg white, 3% starch and 10% ice water are mixed and mixed until uniform; the obtained slurry is shaped by a molding machine, geled at 90 ° C, and aged for 30 minutes; after cooling, the package is frozen and the obtained fish product is condensed. The rubber strength was 300.8 g·cm, and the surimi product without adding GOD had a final gel strength of 250.6 g·cm and a gel strength of 20.0%.

Embodiment 2

Take A-grade miscellaneous fish, add 0.3% phosphate for mashing, add 2% salt at 4 °C and continue to mix until the salt-soluble protein is completely dissolved; 80 times of GOD and 0.02% of microbes The aminoglyase (MTGase), 2% starch, and 0.8% protein powder are thoroughly mixed and added to the surimi slurry, mixed and kneaded until uniform; the obtained slurry is formed into a warm water at 45 ° C after molding. The glue was aged for 30 min, then matured at 90 ° C for 5 min; after cooling and quick-frozen packaging, the final gel strength of the obtained surimi product was 293.5 g·cm, and the gel strength of the surimi product without adding GOD was 261.3 g·cm. The glue strength increased by 12.3%.

Embodiment 3

Take A-grade miscellaneous fish gizzard, add 0.3% phosphate for kneading, add 2.5% salt to continue mixing at 4 °C, until salt-soluble protein is completely dissolved; dissolve 1 times GOD in 5% tap water , kept at 4 ° C for 10 min, to obtain GOD solution; add 3% starch, 1% protein powder and dissolved GOD solution to the surimi slurry, mix and mix until uniform; the obtained slurry is formed by molding machine After gelation in warm water at 60 ° C (gel degradation temperature) for 30 min, and then aging at 90 ° C for 30 min; after cooling and quick-frozen packaging, the final gel strength of the obtained surimi product is 227.8 g·cm without the addition of GOD. The gel strength of the product was 140.1 g·cm, and the gel strength of the product was increased by 62.6%.

The above description is only a preferred embodiment of the present invention, and is not a limitation on the design of the present invention. Any equivalent changes made according to the design key of the present case fall within the scope of protection of the present case.

Claims (7)

A method for improving gelation of surimi products based on thiol protease thiol oxidation, comprising the steps of: adding glucose oxidase during fish mash or mashing, and then forming a gel.

2. A method for improving gelation of surimi products based on thiol protease thiol-based oxidation according to claim 1, further comprising the steps of ripening, freezing, and packaging after the gel.

3. A method for improving gelation of surimi products based on thiol protease thiol-based oxidation according to claim 1, wherein the glucose oxidase is added in an amount of from 1 to 200 times the mass of the thiol protease in the surimi.

4. A method for improving gelation of surimi products based on thiol protease thiol-based oxidation according to claim 1, wherein glucose oxidase or glucose is directly added during fish mash or mash mixing. The oxidase is added separately after being activated by dissolution.

5. A method for improving gelation of surimi products based on thiol protease thiol-based oxidation according to claim 1, wherein the glucose oxidase is mixed with the ingredients in the process of fish mash or mash mixing. .

6. A method for improving gelation of surimi products based on thiol protease thiol oxidation according to claim 1, wherein the glucose oxidase is produced by fermentation of Aspergillus niger, Penicillium or genetically modified microorganisms.

7. A method for improving the gel of surimi products based on thiol protease thiol oxidation according to claim 1, wherein the gel temperature is 45-80 °C.