Studies On Grass Carp Surimi Gel And Gel-forming Mechanism

This paper mainly studied the relationship between the formation of surimigel and the structure of surimigel, we analyzed the main changes of chemical interactions and protein conformation, the mechanism of gel degradation and the formation of surimigel per different processing. Chemical Interactions were measured by chemical method, we used Raman spectrum to measure the changes of protein conformation. The results showed that:In the grass carp surimi gel formation, ionic bonds, hydrogen bonds significantly reduced, hydrophobic interactions, disulfide bonds and non-disulfide covalent bond increased,α-helical structural elements into a random coil structure. In the grass carp surimigel modori process, ionic bonds significantly reduced, hydrogen bonds, hydrophobic interactions, disulfide bonds and non-disulfide covalent bond increased;α-helical structural elements intoβ-sheet form.In the fresh grass carp surimi gel formation, ionic bonds significantly reduced, hydrophobic interactions and disulfide bonds increased, hydrogen bonds increased during the suwari formation, and reduced during the formation of surimigel. In the fresh but un rinsing grass carp surimi gel formation, ionic bonds and disulfide bonds significantly reduced, hydrophobic interactions and hydrogen bonds increased during the suwari formation, and reduced during the formation of surimigel. During the formation of the frozen grass carp surimigel with anti-freeze agent, ionic bonds reduced, hydrophobic interactions, disulfide bonds increased. During the formation of the frozen grass carp surimigel without anti-freeze agent, ionic bonds, hydrophobic interactions, disulfide bonds all reduced,α-helical structural elements into a random coil structure.Hydrophobic interactions, disulfide bonds and non-disulfide covalent bond were the main force of gel formation,α-helix and random coil is the grass carp surimi gel formation of surimi gel to maintain stability of the structure of the main protein conformation. The study the process of surimi gel formation and gel formation mechanism, has getting more and more theoretical and practical important for the effective control of gel formation and affects a lot in the development of high-quality surimi products. Surimi gel process in the myosin plays a key role for surimi products. Thus, the study of surimi and protein conformation in the gel formation process of change and the law to further elucidate the mechanism of surimi protein gel formation, is of great significance, and could be used as the theoretical basis for the production of high quality surimi product.