Study On Myofibril From Scallop

Rich in proteins,calcium,phosphorus,iron,iodine and many other kinds of vitamins,scallops have become·precious sea products.Since the main components of scallops are proteins,especially myofibrillar proteins,we need to control and prevent the degeneration of myofibrillar proteins.In this paper we support a new theoretical foundation facilitating the development for high-processed products and optimization of processing based on the research both in physicochemical properties and histology of myofibrillar proteins contained in scallops.The highest extraction rate of myofibrillar proteins was checked through uniform experimental and the proteins were identified through SDS-PAGE electrophoresis and then some basic physic properties such as turbidity,viscosity,water retention capacity were measured.Furthermore,the change of qualification during the processing was observed.At last,the histomorphology changes and microstructure changes under different processing conditions were investigated by the method of histochemical technique and electron microscopy technique.The results show that on conditions that the ionic strength of KCl,used as extraction agent,was 0.6I,PH was 8.0 and extraction time was 5h we got the highest myofibrillar proteins extraction rate up to 9.43%.Turbidity of the protein solvent increased with the enhancement of temperature and got the maximum at 40℃ or PH around from 4.0 to 4.5.Moreover,the turbidity of the protein solvent which has positive correlation with the solvent concentration got the minimum when the ionic strength was 0.6I.The viscosity of the protein solvent decreased with the increase of temperature;however,the viscosity becomes nearly constant above 40℃.Furthermore,the viscosity which also has the positive relation with the solvent concentration got minimum and maximum when the PH was 4.0 and ionic strength was 0.6I respectively.Based on the research of water-holding capacity,monomer water retaining agents such as lactose,sodium pyrophosphate,and sodium polyphosphate and sodium hexamet aphosphate had strong efforts with the water-holding capacity.Among many kinds of water-preserving composite agents,sodium pyrophosphate mixed with sodium polyphosphate and sodium hexamet aphosphate had impact influence with water-holding capacity and the water retaining rate could be as high as 68.25%,improving 44.39%compared with control group.The quality reduction of scallops increased with the enhancement of temperature under the same processing time.Similarly,quality reduction also significantly increased with the extending of processing time under the same temperature.Processing temperature and time had a significant impact on the morphology and microstructure of the myofibrillar proteins.As the increase of processing temperature,the myofibrillar proteins change the morphology from the initial curved to straight and from regular structure to the completely destructed fibers.As the processing time extended,myofibrillar proteins gradually being destroyed,swelled,fractured,damaged until the loss of the original structure and the higher the temperature,the more obvious this phenomenon.