Aggregation Properties Of Enzymatic Hydrolyzates Of Scallop (Patinopecten Yessoensis)Gonads

In recent years, with the increasing of the amount of processed scallop, a large number of low-value byproducts were produced. The full utilization of scallop gonads, skirts, organs, shells and other processing waste can reduce environmental pollution and create high economic benefits. Therefore, the comprehensive development and utilization of low-value byproducts of scallops has become a hot topic in the field of biochemical engineering and food.In order to provide a research foundation for multiple utilization of scallop Patinopecten yessoensis, the gel properties of enzymatic hydrolysates from scallop P. yessoensis gonad were studied. The enzymatic hydrolysates were obtained from neutrase-hydrolyzed or papain-hydrolyzed scallop male gonad(SMG). The gel properties of SMG hydrolysates(SMGHs) were investigated by using texture instrument and rheometer. The mechanism involved in gel formation was elucidated by analyzing amino acid composition, changes of molecular weight, intermolecular forces and effect of deoxyribonuclease.The gel properties of SMGHs were enhanced with the increase of hydrolysis time with neutrase dosage at 3000 U/g protein. SMGHs exhibited firmness of 80.86±6.87 g, cohesiveness of 600.98±91.05 g?s and adhesive force of 28.85±6.17 g by treatment with neutrase for 3h. At concentration from 50 to 100 mg/m L, storage modulus G’ of SMGHs is the dominant characteristic, showing similar solid elastic behavior. The G’, loss modulus G’’ and complex viscosity η* of SMGHs were enhanced with the increase of concentration. Hydrolysates showed a significant shear thinning phenomenon, which should be non-Newtonian fluid of plastic fluid. Scallop P. yessoensis male gonads contained hydrophobic amino acids, such as proline, leucine and alanine. Protein degradation of SMG was more pronounced with marked decrease in band intensity of proteins higher than 14.3 KDa after treatment with neutrase. Treatment with DNase obviously inhibited the gel formation of SMGHs.The G’、G’’、η、η*、σ of rheological properties of SMGHs were enhanced with the increase of hydrolysis time, the amount of enzyme, and the enzyme concentration with papain dosage at 3000 U/g protein. The G’ was dominant, exhibited elastic properties. Hydrolysates showed a significant shear thinning phenomenon, which should be non-Newtonian fluid of plastic fluid. The gel network of SMGHs was primarily maintained by hydrophobic and electrostatic interactions, while disulfide bonds played a minor role. DNA could affect the rheological properties of SMGHs. These results suggest that the gel properties of SMGHs may be related to hydrophobic amino acids and deoxyribonucleic acid.