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This thesis contains four aspects: (1) gelling properties of myofibrillar protein (MP); (2) myofibrillar protein - Carrageenan (MP-CAR) mixed gel characteristics and microstructure observation; (3 ) of MP gels and MP-CAR mixed gel formation force; (4) MP-gelatin mixed gel properties studies. Chapter II: extract Chicken MP texture analyzer and rheometer MP concentration, pH and ionic strength on the the the MP gel texture characteristics and rheological properties of the impact. Found through experiments, hardness, elasticity, and the storage modulus G ', loss modulus G'' are increased with the increase of the concentration of the protein; pH 6.0, the MP the hardness and G', G'' maximum; As increase of ionic strength, hardness, elasticity, and G ', G'' is also increasing. By analysis of variance and very significant MP concentration and ionic strength of the gel hardness, pH significantly influence; significant MP concentration and ionic strength of the gel elasticity, the pH had no significant effect. Chapter III: CAR add significantly improve the the MP sample hardness, elasticity, G 'and G'', found that the interaction between the MP and the CAR; MP and MP interaction with CAR caused G' and G'' increase The main reason, the contribution of the CAR itself is smaller. With carrageenan content increases, the hardness of the mixed gel, and G 'is also increasing, and the carrageenan content of less influence of the mixed gel elasticity. At pH6.0, the hardness of the mixed gel; With the increase of the pH, the sample MP-CAR G 'continuously decreases. Further L9 (34) orthogonal table test, study carrageenan content, pH, ionic strength, and [K] on the hardness and elastic. content, pH, ionic strength. And carrageenan content of 33.33%, pH6.0, 0.2 ionic strength, good hardness of the gel may be formed when the [K] 0.10 mol / L; carrageenan content of 33.33%, pH 7.0, ionic strength 0.2, [K ] 0.10mol / L may be formed when the elastic gel. Observed through an electron microscope, the MP and CAR is capable of forming a hybrid-type gels, which changed the shape of the MP, CAR through attachment to strengthen the structure of the gel on the MP gel skeleton. Chapter IV: MP and MP-car mixed solution, add information about the reagent change gel forming force, through the determination of the gel properties, in order to investigate the biasing force of the formation and maintenance of the network structure of gel. The results show that the Add DTT causes MP, hardness, elasticity, and G 'are decreased slightly, while the hardness of the MP-CAR slight increase, G' reduced, but the gel properties change significantly, the disulfide bond on the gel-forming little effect; add SDS significantly affect MP gel and MP-CAR mixed gel hardness and elasticity, the addition amount is over 6mmol / L, MP can not even form a gel, having a significant role in the gel-forming hydrophobic interactions; addition of urea and guanidine hydrochloride significantly reduced gel hardness, flexibility and G ', the formation of hydrogen bonds MP gel also has important implications; changing the pH affects the electrostatic interactions, thus changing the gelling properties of the gel . Compare Add to propylene glycol content on the hardness of MP curve trends, found that hydrophobic interactions in the MP gel formation process affecting more than hydrogen bonds, while no significant difference in the mixed gel in both illustrate both equal important. Chapter 5: hardness, elasticity, and G 'as an indicator to study the characteristics of MP-gelatin mixed gel gel. The study found that the gelatin may be added to improve the elasticity of the gel. After adding a small amount of gelatin in MP, the mixed gel hardness is decreased, and then with the gelatin content increases, increasing the hardness. Also gradually increases with the increase in the pH value of the hardness of the mixed gel, and a G 'and then gradually decreased. Using L9 (34) orthogonal table further research gelatin content, pH and ionic strength of the hardness and elastic. The results show that: the primary and secondary factors affecting the mixed gel hardness and elastic: gelatin content, pH, ionic strength. And the gelatin content of 50.0%, pH6.0, and ionic strength may be formed preferably mixed gel hardness 0.6; the gelatine content 50.0%, pH 7.0, ionic strength 0.2, to give a better flexibility of the mixed gel.
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