Study On Gel Properties And Application Of Oviductus Ranae

Oviductus Ranae as a traditional tonic food,which has a good nourishing effect,such as antioxidant,anti-aging,regulating blood lipids,etc.,has a good market prospects.Therefore,the research on the nature of Rana oil and the development of related products are of great significance to promote the healthy and healthy development of the forest frog industry.With the progress of science and technology,a large number of researchers made research and development on Oviductus Ranae.And the method adopted more is protease enzymatic hydrolysis,than for further processing.In this paper,the gel properties of Oviductus Ranae were systematically studied,and further use of the gel properties to develop an Oviductus Ranae jelly.The main findings are as follows:(1)Through the study of the texture and rheology of Oviductus Ranae,the following conclusions are drawn.In the aspect of texture,when the ratio of material to liquid is less than 1: 150,the cohesion begins to decrease.Under the condition of neutral or alkali,the gelation of Oviductus Ranae gel is good.The heat treatment and the addition of appropriate calcium ions can help to improve the cohesion of Oviductus Ranae.In the rheological properties,soaking solution of Oviductus Ranae after the different conditions of treatment is false plastic fluid and exhibits a weak gel nature.The viscosity of soaking solution of Oviductus Ranae added with calcium ions is greatly affected by temperature.Enzymatic hydrolysis can make soaking solution of Oviductus Ranae change from the weak gel state into the solution state with a good fluidity.(2)Through test,the zeta potential of Oviductus Ranae is negative.Therefore,it is speculated that the isoelectric point of most proteins in Oviductus Ranae is in the range of less than p H 7.So lowering the p H helps to increase the gel strength of the Oviductus Ranae.The results showed that the increase of the concentration of soaking solution of Oviductus Ranae could increase the grain size of Oviductus Ranae.With the increase of heating temperature and the increase of calcium ion's concentration,the particle size of Oviductus Ranae decreased.Through Fourier transform infrared spectroscopy analysis,the change of p H has a certain effect on the secondary structure of Oviductus Ranae protein.In the metal ions,the addition of calcium ions can decrease the content of ?-helix and ?-turn in Oviductus Ranae protein,but the content of ?-sheet increases.(3)In the process of preparation of Oviductus Ranae jelly,the gel strength and dehydration rate of Oviductus Ranae jelly are significantly affected by the ratio of material to liquid and the amount of gluconolactone.The optimum results of the formula and process parameters of Oviductus Ranae jelly are obtained by single factor test and orthogonal experiment: the ratio of material to liquid is 1: 100,the amount of xylitol is 10%,the amount of gluconolactone is 0.25 %,and the gelation temperature is 30 ?.