Research On Properties Of Heat Inducible Gelatin Of Protein That Salts Out From Vension

The quality of brawn product depends on the functional property of muscle protein. Definitely speaking, it depends on gelatinous property, water retention property and emulsibility of muscle protein.Functional proterty of muscle protein is the key factor which determine the quality of final product.Solubility of protein is the basis that complete the functionality above.Molecular configuration of muscle protein salted out from venison changes in the heating process and form gelatin as a result. Gelatinous properties of muscle protein determine the combining property and physical stability of brawn product. Vension is famous for its high protein, low fat and heat, easy digestion, adequate nourishment and good taste, it causes a public concern gradually. Consequently, the thesis researched the properties of inducible gelatin salted out from muscle protein of venison. A great of references about different meat gelatin were studied in the thesis. Deer tenderloin yielded from Shuangyang district in Changchun was served as research objective. The protein gelatin salted out from vension and effect factorwere researched and conclusions are as following:1. Single-factor effect on gel proterty of venison protein1) Effect of ionic strengthAs salt concentration increases, breakdown strength and water retention property of vension protein gel first increase and decrease then, on the other hand, viscosity first strikingly increases and changes insignificantly then. As ionic strength of NaCl is 0.5mol/L, it reaches a peak of 1.9288g/cm2 and when ionic strength of NaCl is 0.7mol/L,water retention property reaches a peak of 98.54%; As ionic strength of NaCl is 0.6mol/L, viscosity reaches a peak of 2.26Pa?s.2) Effect of sodium hexametaphosphateAs concentration of sodium hexametaphosphate increases, water retention property and breakdown strength first strikingly increase but smoothly then, while viscosity of protein gel increases gradually.3) Effect of sodium pyrophosphateAs concentration of sodium pyrophosphate increases, water retention property of protein gel first increases and then decreases. When adding quantity of sodium pyrophosphate is 0.15g, it reaches a peak of 99.29%.Sodium pyrophosphate has insignificant influence on breakdown strength of vension protein gel. Sodium pyrophosphate has extremely significant influence on viscosity of vension protein gel, viscosity increases as concentration of sodium pyrophosphate increases.4) Effct of sodium polyphosphateAs concentration of sodium polyphosphate increases, water retention property and breakdown strength of protein gel first increase and decrease then, while sodium polyphosphate has insignificant influence on viscosity of vension protein gel. When adding quantity of sodium polyphosphate is 0.08g, water retention property and breakdown strength reaches a peak of 97.79% and 1.8766g/cm2 respectively.5) Effect of pH valueAs pH value increases, water retention property first strikingly increases and smoothly then, while breakdown strength and viscosity first increase and decrease then. The pH value of solution is a key factor which influences on water retention property of gelatin. When pH value is higher than 7.0, water retention property increases smoothly. when pH value is 7.0, breakdown strength and viscosity reache a peak of 1.8952g/cm2 and 1.8653 Pa?s respectively.6) Effect of temperatureAs temperature increases water retention property first decreases and increases then, however, breakdown strength first increases and decreases then and trend of decreasing is not significant, viscosity first strikingly increases and smoothly then.2. Compound-factor effect on gel property of venison protein1) Regression model is founded and optimized to reflect the relationship between water retention property and affecting factors through homogeneous experimental design. The correlation coefficient and significance level are 0.93 and 0.001 respectively. In terms of the regression model, pH value make the greatest differences to water retention property. Secondly is sodium polyphosphate, thirdly is sodium hexametaphosphate, ionic strength is last, however, sodium pyrophosphate and temperature don't have significant effect on water retention property. Interaction of factors is significant. It used method of descent to analyzesingle- factor effect according to the regression model. y₁=122.70-5.44x₁-5.58x₂-7.83x₃-16.00x₅+1.76x₂²+1.30x₃²+1.27x₅²+0.87x₁x₂+1.48x₁x₄-0.66x₂x₄-0.94x₂x₆+1.62x₃x₅=0.58x₄x₅-0.86x₄x₆+1.27x₅x₆2) Regression model is founded and optimized to reflect the relationship between breakdown strength and affecting factors through homogeneous experi- mental design. The correlation coefficient and significance level are 0.999 and 0.0001 respectively. In terms of the regression model, sodium hexametaphosphate make the greatest differences to breakdown strength. Secondly is ionic strength, thirdly is temperature, fourthly is pH value, fifthly is sodium polyphosphate, sodium pyrophosphate is last. The interaction of factors is also significant. It used method of descent to analyze single-factor effect according to the regression model. y₂=4.31-0.98x₁-1.06x₂-0.18x₃-0.53_x5-0.59x₆+0.04x₁²+0.16x₂²-0.06x₃²-0.09x₄²+0.08x₅²+0.06x₆²+0.26x₁x₂+0.26x₁x₂-0.03x₁x₃-0.03x₁x₃+0.24x₁x₅-0.11x₁x₆+0.03x₂x₃+0.05x₂x₄-0.11x₂x₅+0.09x₃x₅+0.09x₃x₄-0.16x₃x₅+0.27x₃x₆₀.05x₄x₆+0.06x₅x₆3) Regression model is founded and optimized to reflect the relationship between bindability and affecting factors through homogeneous experimental design. The correlation coefficient and significance level are 0.958 and 0.0086 respectively. In terms of the regression model, polyphosphate make greatest differences to bindability. Secondly is ionic strength, thirdly is sodium hexametaphosphate, fourthly is temperature, fifthly is pH value, pyrophosphate is last. The interaction of factors is significant as well. It used method of descent to analyze single-factor effect according to the regression model. y₃=0.97+0.44x₁=0.38x₂=0.44x₃=0.13x₄-0.26x₅+0.27x₆-0.03x₁²-0.03x₂²-0.04x₃²+0.05x₄²-0.03x₆²-0.05x₁x₂-0.10x₁x₂-0.05x₁x₂-0.10x₁x₄-0.03x₂x₃-0.09x₂x₄+0.04x₂x₅+0.03x₂x₆-0.03x₃x₄-0.09x₃x₆+0.07x₄x₅3. TOPSIS aynthetic evaluation of venison protein gelatin1) Reasonably confirm the evaluation standards of venison protein gelatin (4-point system). The evaluation indicators are elasticity, hardness and organization condition.2) Confirm the equal weight integrates of sensory evaluation indicators ofvenison protein gelatin through group weight method. The weight set is {0.342, 0.336, 0.322}. Namely, the weight of elasticity is 0.342, the weight of hardness is 0.336, and the weight of organization condition is 0.322.3) Analyze sensory evaluation indicators through TOPSIS method. The arrangement of synthetic evaluation result is as following: No6>No1>No2> No5>No4>No3.4. Gray correlation analysis of physical and sensory indicators 1) Analyze the applicability and academic principles of gray correlation method.2) Elasticity, hardness and organization condition are considered as parent factors (reference series). Water retention property, breakdown strength and binda- bility are considered as son factors (comparative series). The correlation matrix is as following:Organization condition 0.5958 0.6966 0.7051 Organization condition significantly relates to the three physical factors(water retention property, breakdown strength and bindability).;hardness significantly relates to water retenstion property and bindability; elasticity significantly relates to breakdown strength. Threrfore, it will get rational gel as controlling organization condition well and considering hardness and elasticity.The innovation points of the thesis:1) A systematic research on properties of heating inducible gel salted from venison will provide a theoretical basis for heating processing of venison.2) Use homogeneous experimental design to optimize factors influencing on gel property of venison protein and get the optimal factor team which can make bet gel. It can predict varying trend of properties of venison protein gel by means of the relationship between them.3) Through research on gray correlation analysis of property parameters and sensory evaluation indicators, it will optimize and get the sensory indicators which has bigger relation to physical parameters and provide a prompt approach to comprehensively evaluate the quality of protein gel of venison.