Effect Of Glycerol On Myofibrillary Protein Conformation And Surimi Gel Of Peru

With the increasing demand for surimi products,marine fish has become an important raw material for surimi products.Peruvian squid has become a new favorite of surimi products industry because of its rich nutrition,low price,high myofibrillar protein content,protein composition close to the full protein and other advantages.However,because of the high solubility of Peru squid myofibrillar protein,the surimi gel is poor and easy to deteriorate,which affects its application in production and processing.Therefore,it is urgent for effective processing technology and means to improve its gel properties.This paper takes Peru squid as the research object.Glycerol was used to regulate the structure and microenvironment of myofibrillar protein in fish.Then monitored the gel process of surimi by macro mechanical rheology and microscopic rheology,and analyzed the effect of glycerol on the gel performance of surimi.The aim is to develop new gel improvement methods and provide theoretical support and technical guidance for the development of Peru squid surimi products.The main research contents and results are as follows:Firstly,the effects of glycerol on the conformation of myofibrillar protein of squid in Peru were studied by fluorescence spectroscopy,ultraviolet spectroscopy,Zeta potentiometer,light scattering and differential scanning calorimetry(DSC).The results showed that glycerol could affect the secondary structure of protein to some extent,and change the surface hydrophobicity,rotation radius Rg,the second Virial coefficient(A2)and surface charge of protein.Then,a series of glycerol gels were added to surimi,and then the gel strength,TPA,gel water holding capacity and intermolecular force during gel formation were determined.The results showed that glycerol could effectively enhance the gel properties of surimi,improve the gel strength of surimi gel and the water holding capacity of surimi gel,all of which were related to glycerol changing the molecular interaction force of surimi gel.The results showed that glycerol could effectively enhance the gel properties of surimi,improve the gel strength of surimi gel,and enhance the water holding capacity of surimi gel,all of which were related to glycerol changing the molecular interaction force of surimi gel.The viscoelastic modulus and thermal denaturation of surimi gel were measured subsequently.The results showed that adding a certain amount of glycerin in surimi could effectively increase the viscoelastic modulus of surimi gel and promote the formation of surimi gel.The results showed that glycerol could delay the maturation of surimi gel to some extent,resulting in the formation of aggregates as large as possible before the formation of network structure,and achieving the goal of improving the gel properties of surimi gel.