Product Name：PIPES

CAS：5625-37-6

Molecular Formula： C₈H₁₈N₂O₆S₂

Article No.：P0002

Structural Formula：

Product Introduction

PIPES is mainly used as a biological buffer and can be used in laboratory research and chemical production processes.

Application of PIPES

Myofibrillar protein accounts for 55%~60% of the total content of muscle protein. It is an important component of myofibrillar. It has unique emulsified gel characteristics and is an important protein that affects the sensory quality and stability of meat products. Myofibrillar protein has a series of functional properties, such as solubility, foaming, emulsifying and gel, which makes it play an important role in meat products. Gel formation or gel formation is an important functional characteristic of muscle protein in the process of meat products processing, which affects the texture, structure, appearance, taste and stability of meat products. There are many ways to form protein gel, among which heat induction by heating is the most common method. The myofibrillar protein gel prepared by the existing heating method has low strength and water holding capacity. Therefore, CN116655961A patent provides a method to improve the performance of myofibrillar protein gel.

Preparation of myofibrillar protein composite sol system, comprising the following steps:

1. Dilute myofibrillar protein with piperazine-1,4-diethanesulfonic acid (PIPES) buffer to obtain myofibrillar protein dilution solution; Among them, the concentration of PIPES buffer is 15mmol/L, and the pH is 6.25; The concentration of NaCl in PIPES buffer is 0.6mol/L;

2. Using a homogenizer for high-speed shearing to form myofibrillar protein emulsion, the concentration of myofibrillar protein is 10mg/mL, the mass fraction of olive oil is 20%, the speed is 10000rpm, and the time is 1 minute;

3. Mix myofibrillar protein emulsion and myofibrillar protein solution to obtain a composite sol system with a myofibrillar protein concentration of 20mg/ml.

The present patent carries out ultrasonic treatment with different power during the formation of myofibrillar protein heat induced gel, with mild treatment conditions and simple operation; This method increases the cross-linking and aggregation of protein, significantly improves the gel strength and water holding capacity of heat induced oxidized myofibrillar protein, forms a finer and more uniform three-dimensional network structure, and effectively improves the gel forming ability of meat protein; It is beneficial to significantly improve the gel strength and water holding capacity of heat induced oxidized myofibrillar protein, and effectively improve the oxidation stability and gel forming ability of meat protein.

References

CN116655961A A method to improve the properties of myofibrillar protein gel.