Comparative Study On The Drawing Properties Of Wheat Gluten And Fishing Bait With Different Feed Ingredients

At present,with the prolongation of shelf life of commercial wire-drawing bait,the wire-drawing performance of some products will be degraded,which seriously affects the quality of bait and fishing experience.In this study,based on the comparison of routine physicochemical indexes,texture TPA analysis and gluten network between the normal bait and the attenuated bait for wire drawing(attenuated bait refers to the bait that has been stored for more than half a year,and cannot form a good gluten network structure and cannot be effectively attached to the hook after adding water and mixing the bait),the main factors affecting the quality of wheat gluten(WG)and wire drawing effect were systematically evaluated with the indexes including nutrition indexes,water and water activities,gluten protein composition,gluten content,gluten index,viscoelasticity and cohesion.The effect of WG,fried wheat germ(ripe wheat germ,RWG),shrimp shell meal(SSM)and antarctic krill meal(AKM)in different proportions on the drawing of bait was further studied.The main results were as follows:(1)After the bait was mixed with water in a volume ratio of 1:1,a good gluten network structure could be formed in normal bait,but no gluten network structure could be observed in attenuated bait.The water content of 7.01%,water activity of0.436 and volatile basic nitrogen of 50.80% in the weakened bait were significantly higher than those of 5.96%,0.413 and 41.80% in the normal bait(P < 0.05),while the viscosity,elasticity and cohesion of the weakened bait were significantly lower than those of the normal bait(P < 0.05).The differences of protein and amino acid contents between the two baits were not significant.(2)The crude protein content of WG from 10 different manufacturers or batches was higher than 80%.The crude ash content and crude fat content were both lower than 2%,and the moisture content was both lower than 8%.The nutrition indexes all met the national level I or II acceptance criteria.However,the water absorption rate of all batches of products was lower than 160%,which failed to meet the national level II acceptance criteria.The gluten index is 43.02%-53.08%;The wet gluten content was 232.14%-249.77%;The dry gluten content was 80.50%-89.92%;The average content of ∑TAA produced by three manufacturers was 69.12%,and the average umami amino acid content was 41.59%.(3)The protein content of WG was the highest in common bait ingredients,followed by AKM and PG was the lowest 9.31±0.58%.The coarse ash content of SSM was up to 40.70±0.22%,while that of WG and PG was low at 1.10±0.01% and0.43±0.03%,respectively.The crude fat contents of AKM and RWG were the highest,14.80±0.14% and 12.70±0.31%,respectively.AKM fatty acids were rich in EPA and DHA,while WG had the lowest crude fat content.The water content(10.30±0.21%)and water activity(0.567±0.001)of AKM were higher than those of other raw materials.The SSM had low water content but high water activity(0.543±0.000),while the RWG had the lowest water content and water activity,0.88±0.43% and0.312±0.000,respectively.(4)With the addition of PG,especially AKM,the water content of WG was significantly increased(P < 0.05),while the addition of RWG and SSM,respectively,would reduce the water content of WG.The addition of PG or RWG decreased the water activity of WG(P < 0.05),while the addition of AKM and SSM significantly increased the water activity of WG(P < 0.05).The addition of PG,RWG,SSM and AKM to WG could both increase the gliadin content(especially RWG)and reduce the SDS soluble protein content to a certain extent.In addition,AKM could also reduce the GMP content in WG.PG and SSM had little effect on the gluten content and gluten index of WG,while RWG and AKM significantly increased the gluten content(P < 0.05),and the gluten index was also significantly decreased(P < 0.05).(5)WG could significantly improve the stickiness,elasticity and cohesion of the bait after being mixed with water,and with the increase of the addition amount,the gluten network structure of the bait was more compact.The gluten network could not be formed without adding WG.When the addition amount of WG was 16%,the gluten network structure in the bait was basically formed.After water mixing,PG significantly increased the viscosity of the bait.However,when the PG content was more than 15%,the elasticity and cohesion of the bait mass were significantly decreased(P < 0.05),and the formation of gluten network was also affected.The addition of SSM had no significant effect on the viscoelasticity,cohesion and gluten network structure of the bait mass within 20%.RVG could reduce the viscoelasticity and cohesion of the bait mass,and when the addition amount was more than 30%,it would affect the formation of the gluten network structure of the bait.AKM could reduce the viscoelasticity of the bait mass and had little effect on the cohesion.When the amount of AKM in the bait was more than 15%,the formation of gluten network structure would be hindered.In conclusion,among different feed materials,AKM and SSM have a greater impact on the water activity of gluten,while RWG and AKM have a weakening effect on the gluten strength of gluten;in fishing bait,when the addition amount of WG is16%,the gluten The network structure is basically formed.The amount of PG added should not exceed 15%,and the amount of SSM added should be within 20% of the bait.There is no significant effect,the addition amount of RWG should not exceed30%,and the addition amount of AKM should not exceed 15%.