The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince

文献类型： 外文期刊

第一作者： Niu, Fuge

作者： Niu, Fuge;Yu, Jiao;Fan, Jiamei;Ritzoulis, Christos;Pan, Weichun;Zhang, Bo;Ritzoulis, Christos

作者机构：

关键词： Giant squid; Protein thermal gelat i o n; Glycerol; Nano protein particles (NPP)

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 371 卷

页码：

收录情况： SCI

摘要： This work studies the effect of glycerol on the chemical physics of the thermal gelatin of protein from giant squid minced meat. The presence of glycerol induced changes in the nano protein particles (NPP) self-assembled structures. These nanoscale events resulted in dramatic changes on the interactions between proteins when forming gels, with the contribution of ionic interactions increasing by 17% upon gelation, that of hydrogen bonds reducing by 50%, that of hydrophobic interactions decreasing by 45%, and that of disulphide bonding increasing by 18%. Glycerol also induced cluster formation in myofibrillar solutions. As a result, incorporation of glycerol increased springiness, resilience, and adhesiveness of the formed gels by 13%, 25%, and 370% respectively. The heating gelation of myofibrillar proteins was monitored at various temperatures via recording the elastic and storage moduli. Rheology and micro-rheology studies revealed that the presence of glycerol increased G ' and G '' of thermally-gelled giant squid meat.

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