| Seaweed gel sugars from the sargasso low poly a polysaccharide extracted substances such as algae, antioxidant with biological activity such as water, has a broad development prospect in aquaculture water retention agent. But at present, the aquatic product class antifreeze water retention agent is given priority to with pyrophosphate, its water effect is general, and contain volatile material composition, for the product quality characteristics such as flavor has brought certain influence. Based on pyrophosphate antifreeze water problems such as the effect not beautiful, squid minced fish as the research object, the seaweed gel oligosaccharides from production preparation, separation, purification, antifreeze water effect has carried on the comprehensive integration of research and applications, primarily established seaweed gel lyase enzymatic preparation of seaweed gel oligosaccharides, using silica gel column chromatography, established the optimum parameters of algae rubber isolation and purification of oligosaccharides, and seaweed gel oligosaccharides of squid minced fish antifreeze water effect from the aspects such as physical quality, and the structure features and physical and chemical indicators characteristics with the traditional pyrophosphate water of super absorbent polymers effect has carried on the preliminary and more in-depth research and comparative analysis, in order to screening and developed a safer and more efficient, energy-saving, environmental protection, suitable for frozen squid, and shrimp which provides the theoretical foundation of new biological water retention agent.In seaweed gel oligosaccharides preparation, preparation and seaweed gel used H2O2 oxidation lyase two different preparation methods of enzymatic preparation, the respective process parameters, and from the production rate of the two methods are compared, and the results show that when the H2O2 as catalyst under the condition of weak acid, 3 factors 3 levels orthogonal test method is used to oxidation seaweed gel preparation of oligosaccharides, around 6% H2O2 dosage control, temperature control at 60℃, time control in 8 h, seaweed gel degradation of oligosaccharide production rate is highest, about 60%; When the seaweed gel lyase enzyme preparation, through in the process of digestiontemperature, digestion time, quantity of enzyme, substrate concentration and p H conditions factors such as control of enzyme hydrolysis of seaweed gel oligosaccharides, enzymolysis temperature 50℃, time of 4h, plus 0.4%, 45% amount of enzyme, substrate concentration, p H 6.0, seaweed gel degraded into low poly oligosaccharide production rate is highest, about 65%, was prepared by both methods with the molecular weight between 1000 da to 10000 da seaweed gel oligosaccharides mixture. By contrast, found that using enzyme hydrolysis seaweed gel oligosaccharide production rate higher, and considering its cost is lower, so the enzymatic preparation of seaweed gel with seaweed gel decomposition enzyme oligosaccharides.In isolation and purification of oligosaccharides, through the biological membrane separation technology, secondary using silica gel column chromatography on the purification process has carried on the further analysis and research, the results show that when the temperature control in 27 ℃, when time 2h, seaweed gel low poly oligosaccharides separation efficiency is highest, above 70%, and the preliminary separation out of the 1000-2000, 4000-6000, 2000-4000, 6000-8000 da 4 and various molecular weight in different range of seaweed gel oligosaccharides, and of the four kinds of different molecular weight seaweed gel oligosaccharides water solubility, water absorption, freeze-thaw stability, as well as physical and chemical properties analysis and comparison, the results showed that 6000-8000- da seaweed gel low poly oligosaccharide has a good water retention performance, its solubility, water imbibition, freeze-thaw stability, all the best, 93.01%, 80% and 2.3%, respectively. Down for seaweed gel oligosaccharides on squid minced fish antifreeze water retention effect of applied research provides a theoretical reference.In seaweed gel oligosaccharide affect squid minced fish physical quality and structure characteristics of research, through the flavor and sensory quality and structure measurement evaluation method mainly evaluate the degree of polymerization of 6000-8000 da low poly oligosaccharide affect the quality of the minced fish under different states. The research results show that the average degree of polymerization of 6000-8000 da seaweed gel oligosaccharides compared with the traditional phosphate waterretention agent, in the sensory evaluation, quality and structure features, flavor were no significant difference in terms of color, but because of its contains no metal material, make its astringency, make its flavor quality characteristics better. In seaweed gel oligosaccharides on physical and chemical index effects, squid minced fish with sodium pyrophosphate water treatment as control, by using ultraviolet spectroscopic measurement, also focuses on the degree of polymerization is 6000-8000 da algae glue low poly oligosaccharide on squid minced fish myofibril protein thaw juice loss, salt soluble protein, Ca2+-ATPase activity and the influence of the change of the total sulphur content. Results show that-18℃ freezer 6 weeks later, the dosage is 1.0% of the degree of polymerization is 6000-8000 da seaweed gel oligosaccharides better than sodium pyrophosphate treatment group, can significantly reduce the mi thaw frozen fish juice loss(5.00% 5.54%), the whole frozen period, as the freezing storage time longer, several different water retention agent additive treatment group squid minced fish salt soluble protein, Ca2+-ATPase activity and total sulphur showed a trend of gradual decline, among them, the degree of polymerization of 6000-8000 da seaweed gel low poly oligosaccharide on squid minced fish protein features protective effect is slightly higher than that of sodium pyrophosphate treatment(P<0.05). Through analysis and comparison, preliminary screening the molecular weight is 6000-8000 da seaweed gel oligosaccharide is a more suitable water retention agent of aquatic products, in order to screening and developed a safer and more efficient, energy-saving, environmental protection, suitable for frozen squid, and shrimp which provides the theoretical foundation of new biological water retention agent. |
PDF Full Text Request