Study On Texture And Structure Recombination Technology Of Low Value Sea Cucumbers Protein

Acaudina molpadioides was used in this research as raw material.Effects of different extracting conditions and different additives on Acaudina collagen gel properties was studed,and the optimal value of each index determined through single factor experiment and response surface methodology.The experimental results show that:The Acaudina molpadioides collagen was extracted by using hot water.By conducting the single factor experiment,we have researched the moisture content,heating temperature,heating time to collagen extraction.The results showed that: collagen gel properties increased at first and then decreased as moisture content,heating temperature,heating time increased through single factor experiment,and the best gel property of Acaudina molpadioides collagen was achieved under the condition of heating temperature as 95?,6 hours for the heating time,moisture content as 85%.and the best gel property of Acaudina molpadioides collagen was achieved under the condition of heating temperature as 96.50?,6.16 hours for the heating time,moisture content as 85.03% through response surface methodology.The effect of transglutaminase(TGase)on gel properties of Acaudina molpadioides collagen was evaluated in this paper.Effects of TGase addition amount,reaction time and reaction temperature on gel properties of Acaudina molpadioides collagen were analyzed through the indicators of gel structure.Results indicated that the best gel property of Acaudina molpadioides collagen was achieved under the condition of TGase for 284.4U/100 g,reaction time for 5 h and reaction temperature at 40?.On the base of single factors tests,By means of quadratic general revolving designs of three factors,then using gel strength as an index,the extraction conditions such as TGase addition amount,reaction time and reaction temperature were optimized.Results showed that the dosage of TGase,reaction temperature and reaction time affected the formation of collagen gel significently.When 284.45 U/100 g of TGase was added and incubated at 40.6? for 5.00 hours,the maximal Structure of Acaudina molpadioides collagen gel was obtained.And the effect of reaction temperature on gel properties of the largest,reaching a significant level;TG enzyme dosage followed;Reaction time with minimal impact,and the impact on the gel properties significantly.Moreover,it has obvious interactions between any two of TG enzyme dosage,reaction temperature and reaction time.Collagen gel strength showed a decreasing trend as the amount of Soy protein isolate(SPI),potato starch,xanthan gum adding,But the TPA showed slightly different.The hardness,springiness,adhesiveness,chewiness increased at first and then decreased of collagen gel,but the moisture loss rate continued to decrease as the amount of SPI adding;The hardness,adhesiveness,chewiness continued to increase,springiness continued to decrease,but the moisture loss rate decreased at first and then increased as the amount of potato starch adding.The hardness,adhesiveness,chewiness continued to increase,springiness increased at first and then decreased of collagen gel,the moisture loss rate continued to increase as the amount of xanthan gum adding.The gel property of Acaudina molpadioides collagen was achieved under the the amount of SPI as 3%,potato starch as 12%,xanthan gum as 0.4% through single factor experiment.The gel property of Acaudina molpadioides collagen was achieved under the amount of SPI as 2.73%,potato starch as 12.35%,xanthan gum as 0.46% through response surface methodology.And the effect of the amount of potato starch on gel properties of the largest,reaching a significant level,the amount of SPI followed;The amount of xanthan gum with minimal impact,and the impact of the amount of SPI and xanthan gum on the gel properties are not significantly.Moreover,it has obvious interactions between any two of the amount of SPI,potato starch,xanthan gum.