Food and Fermentation Industries >

2021 , Vol. 47 >Issue 18: 187 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026518

Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu

  • WANG Xin ,
  • WU Yujie ,
  • LU Fangyun ,
  • HUANG Jin ,
  • ZHANG Xinxiao ,
  • ZOU Ye ,
  • LI Qian ,
  • WANG Daoying ,
  • XU Weimin
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  • 1(Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
    2(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Received date: 2020-12-25

  Revised date: 2021-02-09

  Online published: 2021-10-18

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Abstract

In this study, the effect of mixed food gums combined with ultrasonic treatment on the characteristics and force of chicken blood tofu gel was explored. Water holding capacity (WHC), gel strength and low-field nuclear magnetic resonance properties were investigated to evaluate the quality of chicken blood tofu. Furthermore, the hydrophobicity, free sulfhydryl content and protein molecular interactions of chicken blood tofu were used to study the mechanism of gel formation. The results showed that the WHC of chicken blood tofu was increased by 21.88% and the gel strength was increased from 1.48 N to 1.80 N. In addition, the hydrophobicity was significantly improved (P<0.05) after adding guar bean gum mixed with konjac gum combined with ultrasound. The result of low-field nuclear magnetic properties showed that the bound water of chicken blood tofu accounted for more than 90%, and the T21 relaxation time was advanced by 293.90 ms after guar bean gum mixed with konjac gum combined with ultrasonic treatment. It showed that the binding capacity of water molecules in chicken blood tofu was strengthened. Moreover, the detection of protein molecular interactions showed that the force formed by the chicken blood tofu gel was mainly hydrogen bond, hydrophobic force and disulfide bond. And the force of the disulfide bond was much greater than the ionic bond, hydrogen bond and hydrophobic interaction. It showed that the most important force affecting chicken blood gel was the disulfide bond. Above research provide a theoretical basis for broiler breeding and slaughtering and processing enterprises to increase the added value of of chicken blood tofu.

Key words： mixed food gums; ultrasound; gel characteristics; protein molecular interactions

Cite this article

WANG Xin , WU Yujie , LU Fangyun , HUANG Jin , ZHANG Xinxiao , ZOU Ye , LI Qian , WANG Daoying , XU Weimin . Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu[J]. Food and Fermentation Industries, 2021 , 47(18) : 187 -193 . DOI: 10.13995/j.cnki.11-1802/ts.026518

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