基本信息:
- 专利标题： 一种基于海带多酚与多酚氧化酶结合提高鱼肌原纤维蛋白凝胶特性的方法
- 专利标题（英）：Method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and polyphenol oxidase
- 申请号：CN201910162705.6 申请日：2019-03-05
- 公开(公告)号：CN109956999A 公开(公告)日：2019-07-02
- 发明人： 启航 , 白颖 , 于美琪 , 周海博 , 贺宝玉 , 蒋迪 , 董秀萍 , 姜鹏飞
- 申请人： 大连工业大学
- 申请人地址： 辽宁省大连市甘井子区轻工苑1号大连工业大学
- 专利权人： 大连工业大学
- 当前专利权人： 大连工业大学
- 当前专利权人地址： 辽宁省大连市甘井子区轻工苑1号大连工业大学
- 代理机构： 大连格智知识产权代理有限公司
- 代理人： 刘琦
- 主分类号： C07K14/46
- IPC分类号： C07K14/46 ; A23L29/00
The invention relates to the technical field of deep processing of aquatic products, and discloses a method for improving gel properties of fish myofibrillar protein based on combination of kelp polyphenols and a polyphenol oxidase. The method for improving the gel properties of the fish myofibrillar protein based on combination of the kelp polyphenols and the polyphenol oxidase includes the following steps: S1. extracting the fish myofibrillar protein; S2. taking the fish myofibrillar protein, adding a kelp polyphenol solution and the polyphenol oxidase, and then homogenizing and mixing; S3.performing cold storage on and standing an obtained mixture; S4. heating at 40-100 DEG C for 5-30 minutes; and S5. cooling and balancing to obtain a fish myofibrillar protein glue product. The methodfor improving the gel properties of the fish myofibrillar protein based on combination of the kelp polyphenols and the polyphenol oxidase enables the gel strength of the fish myofibrillar protein glueproduct to be effectively improved, is simple and easy to operate in process, and is convenient for industrial production.