Properties Of Gelatin-Like Hydrolysates From Scallop (Patinopecten Yessoensis)Male Gonads

Scallop(Patinopecten yessoensis)gonad is a low-value byproduct of processed scallop.It is a good source of protein.Study on the gel properties of enzymatic hydrolysates from scallop(Patinopecten yessoensis)gonad has important meaning for further utilization of scallop.The scallop male gonads(SMG)were hydrolyzed by trypsin.The gel properties of SMG hydrolysates(SMGHs)were investigated by using texture instrument and rheometer.Exploring the effect of hydrolysis time,changes of molecular weight,concentrations,cooling rates,salt ions and mixed edible gel on the gel properties.By using electrophoretic analysis of fresh scallop gonad,main protein macromolecules stripe was selected for protein analysis.The SMGHs had gel properties with trypsin dosage at 3000 BAEE U/g protein.With the increase of hydrolysis time,the storage modulus G' of the SMGHs was enhanced.But the modulus was lower than the G' of neutrase or papain-hydrolyzed scallop male gonad.The Hydrolysate were freezing driedand the concentration was adjusted to a range of 50 to 100mg/m L.,Storage modulus G' of SMGHs was the dominant characteristic,showing similar solid elastic behavior.At this time,storage modulus were higher than that from other two protease.With the increasing of hydrolysate solution concentration,the gel strength could be improved.The gel strength of scallops male gonads hydrolysate were comparedwith food edible gel.The results showed that 50 mg/m L hydrolysate gel strength was similar to 25mg/m L carrageenan gel strength.75 mg/m L hydrolysate gel strength was similar to that of 25mg/m L gelatin gel strength.During the temperature scanning it was found that the slower cooling rate,the more conducive to the formation of gel network structure,the better the gel was.Sodium acetate,low concentration of sodium chloride and potassium chloride could enhance scallops male gonads gel properties of enzyme solution content when add them into the hydrolysate.When mixed with carrageenan or gelation,the gel properties of hydrosate were improved.G' of mixed gel was greater than those of single hydrosate and carrageenan combination.Gelatin improved hydrohate solution gel properties,but the effects were weaker than that by carrageenan.Carrageenan effected the shear stress of the sample.Presumably,mixed gelcompared with the internal structure of a single gel had changed.