The Glation Properties Of Myofibrillar Protein In Squilla

Squilla is a kind of important economic freshwater product in China, with rich nutrition and huge production. And as its marketing time is highly concentrated and fresh sales are limited, processing is usually used as a long-term preservation method for further processing. Myofibrillar proteins are the major proteins in the formation of the gel. A gel was formed when proteins are heated, it is a very important properties and characteristic of the producted meat products. The characteristic of gel and Theological behaviour and so on has played a decisive role when it happened.The gelation properties of protein are effected by heating temperature, p H, and so on.The gel characteristics of muofibrillar could be changed by adding posphorylation. Ultra-high pressure processing is a non-thermal deal technology And it can keep the nutritional value of fresh foods.so UHPP was more and more popular. Starch and food gums are nomal additive in foods.They had been widely used. In this paper, we adopted different treatments to study gel characteristics of muofibrillar in squilla.This topic research includes four parts as follows.1 、 Chicken and squilla were sampled to be phosphorylation by sodium pyrophosphate(SPP) and sodium tripoly phosphate(STP). The characteristics of muscle fiber protein and water holding capacity were discussed after heating. Research shows that the two kinds of meat protein concentration increased, the gel strength and ability to hold water. The strength of two kinds of meat were not significant(p > 0.05)by SPP. But the gel’strength were significant(p<0.05) by the other two kinds of conduction. Research showed that, the strength of gel and the capacity of water-holding were changed by phosphorylation,The characteristics of gel showed difference between muscles from species.2、Due to improve the quality of myofibrillar protein gel and optimize the processing technology.Deal the protein with STP was added to the myofibrillar protein solution, flowing by ultra high pressure processing. Gel strength was determined when it had been gels. The reacher showed that, the STP’ effect on the gel strength of myofibrillar protein gel was significant(p<0.01).The Box results of Behnken test and multiple regression equation to establish the optimal process conditions, namely: Pressure of 293 MPa, holding time of 17 min, the addition of STP was 6.0%,. The strength of myofibrillar protein gel under this condition was(214.340±4.93)g. Interaction of STP and pressure holding time is significant(p<0.05). Research showed that, STP and ultra high pressure can promote the formation of good combination of myofibrillar protein gel, which has the widespread application prospect in the squilla products processing.3、Potato, tapioca and corn starces were individually mixed into STP-MP to compare their effects on protein gelation properties under different means. The means include difference of starchs’ quality, STP’ quality and temperature. The research showed that the gel strength and strength of gel and the capacity of water-holding were increased by the increasing of STP. Potato and tapioca had an significant effect on the characteristics of the compound protein gel(p>0.05) while the starch concentration was added, however, the effects of com starces on gel strength and water holding capacity of the compound protein gel were insignificant. When the temperature elevated, gel strength added by the three kinds of starces. But the water holding capacity of the compound protein gel declined. The results offered an insight into the characteristics and capacity of water-holding in myofibrillar protein and the using of starces.4、Konjac glucomannan, carrageenan and xanthan gum were individually mixed into STP-MP to compare their effects on protein gelation properties under different means. The means include difference of food gums’ quality,STP’ quality and temperature. The research showed that the gel strength and water holding capacity of the compound protein gel were increased by the increasing of STP. Gel strength and water holding capacity increased by carrageenan and xanthan gum while the food gums concentration was added. Gel strength was maximum when the Konjac glucomannan was 0.1%.When the temperature elevated, konjac glucomannan and carrageenan had an insignificant effect on gel strength and water holding capacity of the compound protein gel(p<0.05).But there was not insignificant on gel strength and water holding capacity by xanthan gum(p>0.05). The results offered an insight into the characteristics and water-holding capacity of myofibrillar protein in squilla and the using of food gums.