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CN-122004346-A - Method for preparing microbial protein meat by TGase enzyme method based on Neurospora crassa mycelium protein

CN122004346ACN 122004346 ACN122004346 ACN 122004346ACN-122004346-A

Abstract

The invention relates to the technical field of food processing, in particular to a TGase enzyme method for preparing microbial protein meat based on neurospora crassa hypha protein, which comprises the following steps of S101, crushing the mycelium protein biomass of the neurospora crassa, sieving the crushed mycelium protein biomass with a 100-mesh sieve to obtain mycelium protein powder, mixing the mycelium protein powder with auxiliary materials, and uniformly stirring the mixture to obtain a mixed material; S102, adding transglutaminase into the mixed material, stirring uniformly, filling into a mould, and reacting at-80 ℃ for 24 hours to obtain the product. The preparation method of the mycelium protein biomass comprises the steps of inoculating a neurospora crassa spore suspension in a culture medium according to an inoculum size of 1% -10%, fermenting for 3-5 d at a temperature of 28-30 ℃ at 150-180 rpm to obtain a fermentation product, washing the fermentation product with ultrapure water, performing two-stage heat treatment, completely washing mycelium with ultrapure water, pre-freezing the mycelium, and freeze-drying the mycelium at-80 ℃ for 48 hours.

Inventors

  • CHEN QIHE
  • ZOU CHEN
  • CHEN ZIHANG
  • WANG BIJIE

Assignees

  • 浙江大学

Dates

Publication Date
20260512
Application Date
20260114

Claims (10)

  1. 1. A method for preparing microbial protein meat by using a TGase enzyme method based on Neurospora crassa hypha protein, which is characterized by comprising the following steps: S101, smashing mycelium protein biomass of Neurospora crassa, sieving with a 100-mesh sieve to obtain mycelium protein powder, mixing the mycelium protein powder with auxiliary materials, and uniformly stirring to obtain a mixed material; S102, adding transglutaminase into the mixed material, stirring uniformly, filling into a mould, and reacting at-80 ℃ for 24 h to obtain the product.
  2. 2. The method for preparing the microbial protein meat based on the TGase enzyme method of the neurospora crassa mycelium protein, which is disclosed in claim 1, wherein the neurospora crassa is named as neurospora crassa HJDF, and the preservation number of the neurospora crassa is CGMCC NO: 41518.
  3. 3. The method for preparing a microbial protein meat based on a TGase enzyme method of neurospora crassa hypha protein according to claim 1 or 2, wherein the preparation method of the hypha protein biomass in step S101 comprises the steps of: s201, inoculating a neurospora crassa spore suspension in a culture medium according to an inoculum size of 1% -10%, and fermenting for 3-5 d at a temperature of between 150 and 180 rpm and between 28 and 30 ℃ to obtain a fermentation product; s202, cleaning the fermentation product obtained in the step S201 by using ultrapure water, performing two-stage heat treatment, and completely cleaning hyphae by using the ultrapure water after the heat treatment; S203, pre-freezing the mycelium obtained in the step S202, and freeze-drying at-80 ℃ for 48 h to obtain the desired mycelium protein biomass.
  4. 4. The method for preparing a microbial protein meat by using a TGase enzyme method based on Neurospora crassa hypha protein according to claim 3, wherein in the step S201, the culture medium comprises 30 g/L of sucrose, 10 g/L of yeast extract, 0.5 g/L of potassium chloride, 4 g/L of potassium dihydrogen phosphate and 0.5 g/L of magnesium sulfate heptahydrate.
  5. 5. The method for preparing the microbial protein meat by the TGase enzyme method based on the neurospora crassa mycelium proteins according to claim 4, wherein in the step S202, the heat treatment method is that the heat treatment is carried out for 20-30 min at 65-70 ℃ and the heat treatment is further carried out until the temperature is 90-95 ℃ and the temperature is kept for 30-40 min.
  6. 6. The method for preparing a microbial protein meat by using a TGase enzyme method based on Neurospora crassa hypha protein according to claim 3, wherein in the step S101, the auxiliary materials are fish gelatin, sodium alginate and water.
  7. 7. The method for preparing the microbial protein meat by the TGase enzyme method based on the neurospora crassa mycelium proteins, which is disclosed in claim 6, is characterized in that in the step S101, the mycelium protein powder is added in an amount of 12%, the fish gelatin is added in an amount of 2% -6%, the sodium alginate is added in an amount of 1% -4%, and the balance is water.
  8. 8. The method for preparing a microbial protein meat by using a TGase enzyme method based on Neurospora crassa hypha protein of claim 7, wherein the added amount of transglutaminase in the step S102 is 1% -3%.
  9. 9. The method for preparing a microbial protein meat based on TGase enzyme method of neurospora crassa mycelium proteins according to claim 8, wherein in step S101, the mycelium protein biomass of neurospora crassa is pulverized by a superfine pulverizer.
  10. 10. A microbial protein meat of Neurospora crassa HJDF produced according to the process of any one of claims 1 to 9.

Description

Method for preparing microbial protein meat by TGase enzyme method based on Neurospora crassa mycelium protein Technical Field The invention relates to the technical field of food processing, in particular to a method for preparing microbial protein meat by a TGase enzyme method based on Neurospora crassa mycelium proteins. Background With the continuous growth of global population and the upgrading of dietary structures, the demand for animal proteins is increasingly rising, and the traditional animal husbandry is faced with multiple pressures such as high resource consumption, large environmental pollution, aggravation of epidemic disease risks and the like. Meanwhile, the attention of consumers to healthy and sustainable foods is continuously improved, and development of novel protein resources such as plant bases, microorganism sources and the like is promoted. Against this background, the technology of artificial meat and alternative proteins has been rapidly developed, and has become a research hotspot in the field of intersection of food technology and agricultural foods. At present, there are various protein products based on microbial fermentation on the market, such as protein raw materials prepared by using microorganisms such as fusarium (Fusarium venenatum), aspergillus, oyster mushroom (Pleurotus eryngii), yarrowia lipolytica (Yarrowia lipolytica) and saccharomyces cerevisiae. These microorganisms generally have the characteristics of rapid growth, low nutritional requirements, high protein content, and the like, and some of them have been industrialized and used for meat analogue development. However, the existing microbial protein meat products still have certain limitations in terms of texture simulation, flavor control, nutrition balance and the like, and especially lack of products capable of highly simulating the fiber structure and chewing characteristics of real meat. Disclosure of Invention The invention aims to overcome the defects of the prior art, and provides a TGase enzyme method based on Neurospora crassa mycelium protein for preparing microbial protein meat, which can produce products with highly simulated real meat fiber structure and chewing characteristics. The aim of the invention is achieved by the following technical scheme: a TGase enzyme method for preparing microbial protein meat based on Neurospora crassa mycelium protein comprises the following steps: S101, smashing mycelium protein biomass of Neurospora crassa, sieving with a 100-mesh sieve to obtain mycelium protein powder, mixing the mycelium protein powder with auxiliary materials, and uniformly stirring to obtain a mixed material; S102, adding transglutaminase into the mixed material, stirring uniformly, filling into a mould, and reacting at-80 ℃ for 24 h to obtain the product. Further, the Neurospora crassa is named Neurospora crassa HJDF, and the preservation number of the Neurospora crassa is CGMCC NO: 41518. Further, the preparation method of the mycelium protein biomass in the step S101 includes the following steps: s201, inoculating a neurospora crassa spore suspension in a culture medium according to an inoculum size of 1% -10%, and fermenting for 3-5 d at a temperature of between 150 and 180 rpm and between 28 and 30 ℃ to obtain a fermentation product; s202, cleaning the fermentation product obtained in the step S201 by using ultrapure water, performing two-stage heat treatment, and completely cleaning hyphae by using the ultrapure water after the heat treatment; S203, pre-freezing the mycelium obtained in the step S202, and freeze-drying at-80 ℃ for 48 h to obtain the desired mycelium protein biomass. Further, in step S201, the culture medium comprises 30 g/L of sucrose, 10. 10 g/L of yeast extract, 0.5. 0.5 g/L of potassium chloride, 4.4 g/L of potassium dihydrogen phosphate and 0.5. 0.5 g/L of magnesium sulfate heptahydrate. Further, in the step S202, the heat treatment method is that the heat treatment is carried out for 20 to 30 minutes at 65 to 70 ℃ and the heat treatment is further carried out for 30 to 40 minutes at 90 to 95 ℃. Further, in step S101, the auxiliary materials are fish gelatin, sodium alginate and water. Further, in step S101, the added amount of mycelium protein powder is 12%, the added amount of fish gelatin is 2% -6%, the added amount of sodium alginate is 1% -4%, and the balance is water. Further, in step S102, the amount of transglutaminase added is 1% -3%. Further, in step S101, the mycelium protein biomass of neurospora crassa is pulverized by a superfine pulverizer. The invention also provides the microbial protein meat of the Neurospora crassa HJDF prepared by the preparation method. Compared with the prior art, the invention has the beneficial effects that: The mycelium protein of the strain Neurospora crassa HJDF (Neurospora crassa) was developed and utilized for the first time as a core material of artificial meat. The mycelium protein is naturally rich in high-quality p