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Paper Click: Study on the Texture Properties of Myosin and Collagen and Gelatin Hybrid Gels

Yang Yuling

(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China)

Abstract: The texture properties and water retention of myosin and collagen, myosin and gelatin hybrid gels were studied. The results showed that the hardness, elasticity and water retention of myosin and collagen, myosin and gelatin hybrid gels were higher than those of pure myosin. The myosin-collagen hybrid gel has the lowest hardness and the lowest water retention at p H 6.0, but the elasticity is the largest. The hardness and water retention of the hybrid gel increase with increasing ionic strength, but the elasticity is just the opposite. The addition of KCl can significantly improve the elasticity of the hybrid gel, and the addition of SPP and TPP can significantly improve the water retention. The myosin and gelatin hybrid gel has the highest hardness and elasticity at pH 6.5, but the water retention is maximum at pH 6.0; its hardness and elasticity decrease with increasing ionic strength, but its water retention is just the opposite.

Key words: myosin; collagen; gelatin; texture retention water retention

Foreword:

Myosin is the most abundant protein in muscle, accounting for about 1/3 of total muscle protein. It has important functional properties in meat processing (such as water retention, adhesion, gelling properties, emulsifying properties and fat binding). . The functional properties of myosin directly affect the quality of meat products. For example, the gel properties of myosin determine the quality of the meat product, including the hardness, elasticity, slicing and yield of the meat product (eg, ham, etc.). It has been reported at home and abroad that the gelling properties of myosin are closely related to its environmental factors such as p H , ionic strength, phosphate and other food additives. At present, the gelation properties of meat products are often improved by adding a gelling agent to meat products at home and abroad. The gelling agents of meat products include gelatin, carrageenan, agar, soy protein, collagen and the like. Among them, gelatin and collagen not only have gelling properties, but also have physiological functions.

Collagen (or collagen) is a generic term for proteins that have a triple helix structure that is present in the extracellular matrix of animals. It can effectively increase the water storage capacity of skin cells, enhance and maintain the skin's good elasticity, and has anti-aging and wrinkle-removing effects. In addition, collagen also has the functions of improving immunity, activating cellular functions, inhibiting cancer cells, activating bones and bones, and treating arthritis and soreness. Gelatin is a product of moderate hydrolysis of collagen. It is rich in selenium and strontium. It has curative effect on coronary heart disease, Keshan disease and visual impairment caused by selenium deficiency. It is also effective for chronic gastritis, ulcer, chronic hepatitis and cirrhosis. Therefore, the addition of gelatin and collagen to meat products not only improves the quality of the food but also transforms the food into a truly functional food.

In the meat emulsion products with collagen or gelatin, the mixed gel properties of myosin and collagen or gelatin determine the hardness, elasticity and viscosity of the meat. The hardness, elasticity, viscosity, chewiness and other properties of foods belong to the category of food texture characteristics. Therefore, studying the texture properties of myosin and collagen or gelatin hybrid gels has a guiding role in the application of collagen or gelatin in meat emulsion products. At present, there are no such reports in China, and there are few reports on this in foreign countries. In this experiment, myosin was extracted from chicken, and the texture properties and water retention of myosin, collagen and gelatin were studied.

in conclusion:

The addition of collagen and gelatin to myosin can improve the elasticity and water retention of the gel and increase the hardness of the gel. The texture properties and water retention of myosin-collagen hybrid gel are affected by various factors such as p H 6.0, ionic strength, myosin to collagen concentration ratio, and addition of KCl and phosphate. The texture properties of the mixed gel of myosin and gelatin are also affected by p H 6.0, ionic strength and the like. In meat products to which collagen or gelatin is added, the texture characteristics such as elasticity and hardness of the meat product can be changed by changing environmental factors such as pH.