Dissertation > Excellent graduate degree dissertation topics show

The Study of Color Change and Control Technology for Oyster Protein Beverage

Author: YouJiuYong
Tutor: ZhangChaoZuo
School: Guangdong Ocean University
Course: Aquatic Products Processing and Storage Engineering
Keywords: oyster protein beverage color Maillard reaction browning index
CLC: TS254.4
Type: Master's thesis
Year: 2011
Downloads: 19
Quote: 0
Read: Download Dissertation


Oyster is a kind of high-protein and low-fat seafood shellfish which has perfect amino acid composition.Besides, it has essential amino acids whose abundance extent and quality proportions are better than that of milk and human milk. Oyster protein hydrolyzate obtained by zymohydrolysing oyster with lots of physiological functions, such as enhancing immunity, reducing blood sugar and blood lipid, relieving physical fatigue, lowering blood pressure, protecting liver and so on. Oyster protein beverage is a new functional drink developed from oyster protein zymohydrolysis by adding seasonings, sterilizating and other processes.The study found that serious browning took place in oyster protein beverage in the processing(zymohydrolysis, sterilization and storage), which had affected the appearance and quality of beverage. Therefore, controlling the color change is one of the key processing technologies for the beverage. The study used fresh ostrea rivularis as experimental material and tested the changes of browning index, chromatism value, free amino acids and reducing sugar of the beverage to preliminarily study the main reason of color formation for oyster protein beverage in the processing. According to the color formation mechanism, corresponding measures were adopted to optimize the color. Based on the above study, an oyster protein beverage with white color and special seafood flavors has been developed.The mainly contents and results of this study are as follows:1、Preliminary study on mechanism of color formation of oyster protein zymohydrolysis.The results showed that the Browning index increased 104.7% along with the prolonging of reation time during the zymohydrolysis process of oyster protein. During this period, total free amino acids raised from 1.73 mg/mL to 2.45 mg/mL and reducing sugar from 0.17mg/mL to 0.7mg/mL. Large number of free amino acids and reducing sugars and mild zymohydrolysis temperatures (53℃) provide sufficient conditions for Maillard reaction to take place in the oyster protein hydrolysate. These results inferred that Maillard reaction may be relevant with color formation during zymohydrolysis process of oyster protein. On the other hand, the content of Browning substanceses increased during the proteolytic process and correlation coefficient between Browning index and it is 0.9885. Browning indicators has the largest RP-HPLC chromatography absorption peak in 284nm and its corresponding time is 18.4 min. While 5-HMF, Maillard reaction indicator, has the largest absorption peaks in the same wavelength with its time at 17.5 min. LC-MS tests showed that the molecular weight of Browning indicators was 116 more than that of 5-HMF.2、The study on mechanism of color formation of oyster protein beverage in the step of sterilization and during storage. Mechanism of color formation was preliminarily discussed by determining browning index, pH value, free amino acids, total sugar and reducing sugar content under two pH conditions (pH 4.9 and pH 6.7) and three storage temperature conditions (4℃, 20℃and37℃). The results showed the browning index in pH 6.7 groups was higher than that of pH 4.9 groups in both of the sterilization and storage step, in addition, temperature promoted the browning action as a whole. Composition analysis showed that both groups of beverage were similar in change of compositions, but the pH 6.7 group was violent compared with that of pH 4.9 group. The kinds of amino acids and their contents became fluctuant during storage, in which some amino acids such as aspartic acid increased remarkably, while some amino acids such as threonine, serine, cystein, tyrosine and arginine decreased evidently. Besides, the contents of total sugar and reducing sugar decreased obviously during storage. These results implied that amino acids such as threonine, serine, cystein, tyrosine, arginine and reducing sugar are the main factors involved in the Maillard reaction,which caused the beverage color brown during processing and storage.In addition ,both pH value and storage temperature were significant conditions for Maillard reaction.3、Based on the decolorization rate and protein recovery, activated carbon decolorization was used to optimize the color of oyster protein zymohydrolysis. The optimum technological conditions are studied by single-factor test and orthogonal test. The optimal technological parameters are as follows: dosage of activated carbon 1.5%, adsorption time 50min, heating temperature 45℃.Decolorization rate and protein recovery rate were 40.9% and 86.2% respectively under such conditions. Composite browning inhibitors were added to control browning of oyster protein beverage in the process of sterilization and storage. The results showed that inhibitory effect of beverage browning was better under low storage temperature (4℃). Under higher storage temperature (37℃),composite browning inhibitors had more significant inhibitory effect for browning index with browning degree 49.4%,which is far lower than that of the control group(108.6%).The chromatism test showed that inhibition effect of the inhibitor for b value is the most significant( inhibition rates 21.0% at 4℃a nd 24.3% at 37℃).Besides, the inhibitor also had good effect for a value under higher storage temperature (inhibition rate 23.3% at 37℃), It was invalid for L value,however.4、Development of oyster protein beverage. Based on the clear oyster protein zymohydrolysis, a few accessories and stabilizer were added.The beverage has special seafood flavor and pleasant color and taste. Besides, oyster protein beverage is nutrient-rich whose contents of protein, fat, oligopeptide, amino acid, ash, and total sugar are 2.99g/100mL, 0.78g/100mL,1.55g/100mL, 1.27g/100mL, 0.31g/100mL and7.54g/100 mL, respectively. Its amino acid composition is perfect and is rich in taurine. In addition, the oyster protein beverage is rich in calcium, iron, zinc and micronutrients. After storing for 4 weeks under 4℃,texture, color, flavor and taste of the beverage did not change significantly and microbiological index is up to the state standard GB 16322-2003

Related Dissertations

  1. Research and Implementation on Content-Based Clothing Image Retrieval,TP391.41
  2. Research on Classification Method of Tongue Substance Color and Tongue Coating Color Based on SVM,TP391.41
  3. Gui Design and Application Oriented to Embedded Ultrasonic Detecting System,TP274.53
  4. Studies on Extraction and Analysis of Fructooligosaccharides in Smallanthus Sonchifolius,TS255.1
  5. Growth Rate and Growth Model of the F5 Selected Lines for Four Shell Colors of Pinctada Martensii (Dunker) Cultured in Deepwater Area of Beibu Bay in Zhanjiang and Their Genetic Diversity Analysis Using SSR Molecular Markers,S968.31
  6. Research on Rapid Freezing Process of French-fried Potatoes,TS215
  7. Design and Research of CT Machine,R197.39
  8. Establishment of Different Shell Color Breed Lines of Chlamys Nobilis and Their Development,S968.3
  9. Study on Colour and Aromatization of Non-smoking Technology for Smoky Meat Products,TS251.43
  10. Study on Key Technology Optimization of Flue-cured Tobacco by Bulk Curing,TS44
  11. The Selection of Leaf Sensitivity Genotype and the Physiological Mechanism to Nitrogen of Rice,S511
  12. Studies on Changes of Quality Characters and Prediction Model of Postharvest Tomato Fruit,S641.2
  13. Prediction of Pork Processing Functionalities,TS251.1
  14. The Value of Color Doppler Ultrasound in Hashimoto’s Thyroiditis with Hypothyroidism,R445.1
  15. The Measurement and Application of Communicating Vein in Lower Limbs Adopting Color Doppler Ultrasound,R445.1
  16. Color Doppler to Determine Perinatal Outcome of Clinical Value,R714.7
  17. Different metal base and binder zirconia all-ceramic crowns on the color of,R783
  18. Design and Realization of Text Removal and Repair System in Digital Image,TP391.41
  19. Study on Biological Characteristics and Formation Mechanism of Flower Color Chimera in Chrysanthemum,S682.11
  20. Research on Face Detection Based on Skin Color Segmentation and AdaBoost Algorithm,TP391.41

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Aquatic products processing industry > Aquatic food processing and preservation
© 2012 www.DissertationTopic.Net  Mobile