ES2208105B1 - PROCEDURE FOR THE PREPARATION OF A FUNCTIONAL PROTEIN CONCENTRATE FROM MUSCLE OF CEPHALOPODES AND PRODUCT SO OBTAINED. - Google Patents

Abstract

Procedure for making a functional protein concentrate from cephalopod muscle and product thus obtained. The procedure consists in the separation of myofibrillar proteins and other constituents, by isoelectric precipitation of the majority myofibrillar proteins. This procedure results in a purified functional protein concentrate upon isoelectric precipitation after solubilization. The degree of purity does not condition the functionality but the possible subsequent applications. Optionally, Protease inhibitors are added. If stored in a frozen state, cryo stabilizers should be added.

Description

Procedure for making a concentrate Functional protein from cephalopod muscle and product as well obtained.

Field of invention

Fish based food products (A23L1 / 325).

Product manufacturing procedure food (A23L1 / 00).

Object of the invention

The proposed invention consists in obtaining of a product, primarily protein, from muscle of squid, by isoelectric precipitation (at the acidic pH of the actiomyosin) of the majority myofibrillar proteins, which have the ability to, properly treated, transform into a gel that serves as a basis for the elaboration of different products, such as substitutes and others.

State of the art

It is called fish muscle surimi that is minced, washed, drained, refined and in most cases frozen after adding a mixture of ingredients in order to better preserve its properties during freezing. This product, with high gelling capacity, will be the basis for the elaboration of a series of substitutes and other fish products. This method cannot be applied directly in the case of the cephalopod muscle because its myofibrillar protein is much more soluble in water than that of the fish muscle. On the other hand, the high protein activity of the cephalopod muscle makes the functionality of the product obtained scarce, if it is not processed properly. However, the use of cephalopods would be of great interest since there are many underexploited species in the world due to the lack of muscle texture conditions, which is very hard (eg Illex argentinus ) for direct consumption, or on the contrary , very soft (eg Dosidicus gigas ). On the other hand, the color of your muscle is white, it contains little fat and its flavor is not very intense, so it would be a suitable material to be used as a basis for the development of products that need to be colored or flavored.

No manufacturing procedure is known of surimi or specific functional protein concentrate from cephalopod muscle Only the following patents are known related in some way to the subject:

The patents indicated in the report also do not based on the isoelectric point, except in the case of the US Patent 6005073 in which proteins are precipitated isoelectrically but as an initial step, they are solubilized in an acidic pH solution less than 3.

For the preparation of a protein concentrate

- US Patent.- 6,005,073 In this patent, according to the claim 6, the protein concentrate from muscle of the animal is dissolved in an aqueous solution of pH less than 3.5, as initial step of the elaboration of the concentrate. He The process object of the patent, however, solubilizes the cephalopod muscle in saline pH neutral and then collect the protein by precipitation at acidic pH but always by above pH 4.

For the elaboration of restructured squid from muscle of it

- INT 1 511 228 A mass is thermally gelled composed of at least 50% cephalopod muscle and with the Ingredients help.

- ES 552332.- There is no gelation. From a squid muscle chop, particles coalesce by molding with the help of caking ingredients.

- ES 2 013 965.- The entire muscle is gelled chopped by the introduction of ingredients and with the help or not of fish surimi in order to make the squid analogue.

ES 20 46953.- All chopped muscle is gelled by introducing specific additives and with the help of Surimi or not. A film with calcium alginate is created to simulate a skin to the product.

- ES 2050622.- A hamburger is made from cephalopod muscle by partial muscle gelation Squid chopped and specific ingredients.

- EP 0979616.- As in the previous ones it gels directly cephalopod muscle by adding ingredients.

Brief Description of the Invention

The object of the invention described is a Cephalopod muscle protein concentrate obtained by isoelectric precipitation but it's not about getting to the elaboration of an analogous to squid, but in getting a protein concentrate (intermediate product), whose end once properly treated, it will be to make a gel and make products modifying the texture properties of said gel and by introducing additives and ingredients, such as dyes, flavorings, etc., create new products, such as substitutes and others.

The novelty of the object of this invention that the Unlike the patents indicated in the prior art, it is which is obtained by isoelectric precipitation (at acidic pH 4-5.5 actiomyosin) of proteins Major myofibrillar, first solubilizing the protein myofibrillar homogenizing the muscle in a weak saline solution containing or not containing protease inhibitors and then precipitating the myofibrillar protein bringing the homogenate to pH where find the average isoelectric point of said proteins.

Detailed description of the invention

The object of the invention is a food product intermediate, which is a muscle protein concentrate of cephalopods, constituted primarily based on water (70-85%) and cephalopod myofibrillar proteins (13-25%), which has the property of having a high gelling capacity when, in another process, mixed with Sodium or potassium chloride, add ingredient and additives specific and undergo heating or high action Pressure.

The purpose of this patent would be the procedure of making said protein concentrate from muscle of squid by isoelectric precipitation of proteins Major myofibrillar.

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, u otros. Se homogeniza esta solución, preferentemente a vacío y en recipiente refrigerado (0-10°C), durante 1-5 min, de esta forma se solubilizan mayoritariamente las proteínas miofibrilares que en el caso del músculo de cefalópodos son solubles en concentraciones salinas débiles. El homogeneizado se centrifuga o se pasa a través de un filtro fino (luz inferior a 0.5 mm) para quitar trozos de membranas y fibras de tejido conectivo; debido a que la cantidad de lípidos es escasa en este músculo (alrededor del 1%), no se considera necesario quitar la capa más superficial que se forma al centrifugar. Aún con todo esta pequeña fracción de grasa se puede hacer desaparecer después de la centrifugación. La solución se acidifica con solución ácida concentrada (ej HCl) hasta alcanzar un pH de 4-5,5 (pH donde se encuentra el punto isoeléctrico de la proteína miofibrilar)momento este en que precipitan las proteínas miofibrilares cuando se mantienen la solución en este estado durante más de 1 minuto. Dicho precipitado se recoge, bien por centrifugación, bien por filtrado en filtro de poro fino (luz inferior a 1 mm) y, opcionalmente se resuspende una o varias veces en agua a 0-5°C para eliminar más eficazmente las proteasas. El concentrado proteico prácticamente libre de grasa obtenido, después de centrifugado o prensado hasta contener 75-85% de agua, bien se deja a pH ácido o se neutraliza con una dilución diluida de sosa (NaOH), hasta modificar el pH en el rango de 4,5-7,5.The purification procedure is characterized by first solubilizing the myofibrillar protein by subjecting the squid muscle, either fresh or frozen, devoid of the external and internal tunic, to a fine chop in a "cutter" type machine or the like. And mix it with 0.5-5% weak saline solution of rich NaCl or KCl in a ratio between 1: 5 and 1: 100 (muscle: saline solution) in the presence, or not, of food grade protease inhibitors such as potato extract (1-3%), bovine plasma

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, or others. This solution is homogenized, preferably in vacuo and in a refrigerated container (0-10 ° C), for 1-5 min. In this way, myofibrillar proteins are solubilized, which in the case of the cephalopod muscle are soluble in weak saline concentrations. The homogenate is centrifuged or passed through a fine filter (light less than 0.5 mm) to remove pieces of membranes and connective tissue fibers; Because the amount of lipids is scarce in this muscle (about 1%), it is not considered necessary to remove the most superficial layer that forms when centrifuged. Even with all this small fraction of fat it can be removed after centrifugation. The solution is acidified with concentrated acid solution (eg HCl) until reaching a pH of 4-5.5 (pH where the isoelectric point of the myofibrillar protein is located) at the moment when the myofibrillar proteins precipitate when the solution is maintained in this Been for more than 1 minute. Said precipitate is collected, either by centrifugation, or by filtration in a fine pore filter (light less than 1 mm) and, optionally, it is resuspended once or several times in water at 0-5 ° C to more effectively remove proteases. The practically fat-free protein concentrate obtained, after centrifugation or pressing until it contains 75-85% water, is either left at an acidic pH or neutralized with a dilute dilution of soda (NaOH), until the pH is modified in the range of 4.5-7.5.

From here, in both cases, they are introduced cryoprotectant ingredients (typically 4% sorbitol and 4% of sucrose, and / or 0.02% sodium tripolyphosphate) and stored in frozen state at a temperature below -10 ° C.

The end of this protein concentrate is going to be the make a gel and make products by modifying the properties of texture of said gel and by introducing other additives and ingredients, such as dyes, flavorings, etc. create new products. For the preparation of this base gel, it will first be mixed with salt (for example NaCl) to dissolve proteins Myofibrillar and added the relevant ingredients for each product, prior to its heating or other specific method, such as high pressure, which will fix the gel and give it the thermostable feature.

Example Preparation of a purified protein concentrate from squid muscle

50 g of squid mantle of the Dosidicus gigas species previously tempered at -5 ° C are taken and crushed in a "cutter" homogenizer until a homogeneous paste is formed. This paste is homogenized with 100 ml of 0.5% NaCl solution in a refrigerated vacuum homogenizer for 1 minute. The solution is centrifuged at 3000xg for 1 minute. The most abundant intermediate layer is taken after centrifuging, discarding a small surface layer and another at the bottom of the containers. With the help of a pH meter and a concentrated HCl solution, the protein solution is adjusted to pH 5.5. Subsequently, said solution is subjected to a centrifuge at 1000x g for 1 minute. The solid phase collected at the bottom after centrifugation is mixed with 4% sorbitol and 4% sucrose. The product after mixing is frozen in a plate cabinet until the thermal center reaches -20 ° C. This intermediate product, conveniently processed, will be used, for example, for the elaboration of squid rings after a gelation process.

Claims (14)

1. Procedure for making a functional protein concentrate from cephalopod muscle as an intermediate food product, characterized in that its production is based on the isoelectric precipitation (pH 4-5.5) of myofibrillar proteins by purification thereof by solubilization in neutral and subsequent isoelectric precipitation. 2. Method of making a functional protein concentrate from cephalopod muscle as an intermediate food product according to claim 1, characterized in that the purification consists essentially. - to solubilize proteins by homogenizing chopped cephalopod muscle with saline solution. - precipitate the protein by acidification of the medium (4 <pH <5.5), - concentrate it by centrifugation or filtration. 3. Method of making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claim 2, characterized in that it comprises a first stage of solubilization of muscle proteins in a saline solution, which can be sodium chloride (NaCl) or 0.5-5% potassium chloride (KCl) in a ratio of 1: 5 - 1: 100 (muscle: saline). 4. Process for making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claim 3, characterized in that this solubilization by homogenization is performed under vacuum and under refrigeration conditions (0-10 ° C) for 1 -5 min. 5. Process for preparing a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 2, to 4 characterized in that food grade protease inhibitors are added as potato extract (1-3%), bovine plasma

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, or others. 6. Procedure for preparing a concentrate Functional protein from cephalopod muscle as a product intermediate food according to claims 2 to 5, which after the solubilization of its proteins suffers alternatively or a spin process, after which take the majority intermediate layer consisting of the liquid used as a solvent and for the solute corresponding to the Myofibrillar and sarcoplasmic proteins or filter filtration of fine pore (with light less than 0.5 mm), collecting protein solubilized and its solvent. 7. Method of making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 2 to 6, characterized in that the essentially protein precipitate of the protein solution, once filtered or centrifuged, is carried out by acidification with solution concentrated HCl or other acid allowed in the food legislation, until reaching a pH of 4-5.5 for more than 1 minute. 8. Method of making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 2 to 7, characterized in that the precipitate collected according to claim 7 is separated by centrifugation from the rest of the liquid that was solvent before the precipitation or alternatively is separated by filtration in a fine pore filter (light less than 1 mm). 9. Process for making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 2 to 8, characterized by washing the precipitate, resuspending once or several times in cold water that will be separated again from the wash water according to the method set forth in claim 8. 10. Process for making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 2 to 9 characterized by adding diluted soda (NaOH), until the pH is modified in the range of 4.5-7, 5. 11. Procedure for preparing a functional protein concentrate from cephalopod muscle as intermediate food product according to claims 2 to 10, whereby the precipitate is concentrated under pressure in a press to expel most of the supernatant in which I was dispersed and remain with a humidity of 75-85% of Water. 12. Process for making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to claims 1 to 11, characterized in that 4% sorbitol and 4% sucrose are added as cryostabilizing ingredients, and / or 0 , 02% sodium tripolyphosphate. 13. Method of making a functional protein concentrate from cephalopod muscle as an intermediate food product, according to any of claims 1 to 12 characterized in that the protein concentrate obtained is preserved, by freezing, packaging and storage preferably at a temperature below - 10 ° C 14. Functional protein concentrate as an intermediate food product that has the property of, under certain conditions, to form a gel characterized by essentially being obtained from cephalopod muscle and why it is free of membranes and whose composition is essentially myofibrillar protein (13-25 %) and water and to be extracted and stored under the conditions described in claims 1 to 13.