| abstract |
The present invention provides a preparation method of polysaccharide-myosin composite thermal gel, comprising the following steps: S1. slaughtering fresh tilapia, taking the white meat part for cryopreservation, and all operations are carried out at 4°C; S2. Extraction of myosin; S3. Preparation of heat-induced gels. The invention uses tilapia as a raw material, extracts myosin, prepares a polysaccharide-myosin composite thermal gel with good performance by a gradient heating method, and then controls the effect of ionic strength on the formation process of myosin gel, Then, through the solubilization effect of arginine and taurine on the formation of myosin gel, a controllable polysaccharide-myosin composite thermal gel formation process is formed, and high-quality gel products under medium and low salt conditions are developed. . |