Study On The Gel Properties Of Myosin-Hydrophilic Colloid System

Myosin plays a decisive role in the surmi product during the gel forming process.And in order to improve the quality of surmi product,hydrophilic colloid is commonly used as an added supplementary material.Researching the characteristics of myosin gel and the interaction with the hydrophilic gel has great significance and value to improve the quality of products and the development of new products.This paper researched the influence to myosin's gel properties,freeze-thaw stability and the physical and chemical properties in the process of freezing storage by adding the ?-carrageenan and the gel of curdlan.Results were as follows:(1)Adding the carrageenan and curdlan could improve the myosin gel strength and the water holding capacity obviously,and improved the storage modulus and loss modulus at the same time in the process of the formation of myosin gel with G'>G".The denaturation temperature of myosin was 36.4 ?,and the introduction of the colloid could't change its denaturation temperature.(2)The introduction of the colloid reduced the liquidity of myosin gel's internal moisture and increased the proportion of immobile water water in the gel system.(3)In the process of freezing and thawing,the gel strength and water holding capacity of the myosin and its mixture with polysaccharide gel would reduce along with the increasing of freezing and thawing.The gel strength and water holding capacity added with colloid were greater than the blank group.The process of freezing and thawing resulted the immobilized water could transform into the free water and get the effect of the curdlan was better than that of carrageenan.Freezing and thawing process,which resulted in the gel is immobilized water into free water,and adding the conversion of quantity in the colloid group was lower than the blank group,the effect of the curdlan was better than that of carrageenan.(4)The addition of carrageenan and curdlan had no effects on the protein basic skeleton structure of myosin gel,and no change in protein groups,but the interior hydrogen bonding force of the colloid and myosin mixed gel enhanced.Freezing and thawing process resulted the decrease of the numbers of hydrophilic groups,which may be the cause of the reducing about gel strength and moisture rate.(5)Colloidal altered the structure of myosin gel,and formed the compact structure,uniform hole distribution,small pore size and highly crosslinked protein gel network.Repeated freezing and thawing led to the complete breakdown of gel structure,the adding of carrageenan and curdlan eases to a certain extent the destruction of the gel structure in the process of freezing and thawing.(6)Frozen led to content decreases in the gel strength of group Myosin,Myosin+KCQ Myosin+CUD,Myosin+SS,Ca2+-ATPase activity the total sulphur content,active sulphur content.Protein surface hydrophobicity frozen storage time increased.Gel strength and Ca2+-ATPase activity and the change of the total sulphur content,active sulphur content into a linear positive correlation,and surface hydrophobic linear negative relationship.(7)The adding of carrageenan,curdlan had a positive role for Ca2+-ATPase activity,the surface hydrophobicity,active sulphur content,the change of the total sulphur content and the characteristics of gel in the process of myosin frozen.In terms of the protein structure,colloid could relieve myosin degeneration,but the effect was lower than commercial antifreeze.