In order to provide a foundation for comprehensive utilization of scallop (Patinopecten yessoensis) , the gel properties of hydrolysates from scallop male gonad (SMGHs) were studied. The hydrolysates were obtained from scallop male gonads (SMGs) by using trypsin. The changes in molecular mass of proteins were determined by SDS-PAGE and HPLC with a peptide separation column. The gel properties of SMGHs were investigated by using rheometer and texture instrument in comparison with that of ι-carrageenan and gelatin . The results showed that the proteins of SMGs were significantly degraded after hydrolysis with trypsin at a dosage of 3000 U/g protein. The SMGHs showed an appearance of gelation after hydrolysis for 30–180 min and cooling down. Under various sweep models, the values of storage modulus ( G′ ), loss modulus ( G″ ), viscosity ( ƞ ) of SMGHs were obvious higher than those of SMGs. The textural parameters containing firmness, cohesiveness and adhesive force of SMGHs at dosages of 50 and 75 mg/mL were similar to those of ι-carrageenan and gelatin at 25 mg/mL, respectively. For the mixtures, the gel property of SMGHs/ι-carrageenan SMGHs/gelatin increased significantly. The low-field NMR (LF-NMR) also reflected the T 23 of SMGHs/ι-carrageenan, T 21 of SMGHs/ι-carrageenan and SMGHs/gelatin mixture decreased significantly in comparison with SMGHs alone. These results suggest that SMGHs could be applied as a potential gelling and thickening agent in food formulations.
Lin Yu,Hui Xue,Chunhong Xiong,Xiaojuan Xin,Ping Wang,Feng Feng,Danhui Cao,Yonggang Tu,Yan Zhao
In this paper, the changes of physico-chemical characteristics, microstructures and secondary structures of duck egg white (EW) gels under the action of baijiu (Chinese liquor) were studied via the texture analyzer, environmental scanning electron microscope (ESEM) and Fourier transform infrared spectroscopy (FT-IR). Results showed that the hardness, centrifugal water holding capacity (WHC) and surface hydrophobicity of the EW gels increased gradually with the pickling time. ESEM indicated that the EW gels exhibited an increasingly compact network structure. The ionic bond and disulfide bond took the leading role in maintaining the gel network. SDS-PAGE showed that lysozyme disappeared first, and other proteins except ovomucoid disappeared gradually. The absolute value of zeta potential reached the maximum on the 8th day and then decreased slightly. The overall trend of α- helix, β- turn, β- sheet and the random coil in the secondary structure of the gel increased.
危险品化学品经营许可证（带存储）