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This study investigated the effect of different contents of glycerol on the gel properties and microstructure of giant squid surimi. The addition of glycerol improved the water holding capacity (WHC), texture properties of surimi gel, and enhanced the surimi gel strength. With the addition of 20% glycerol, the WHC and gel strength of the surimi gel increased by 15.71% and 96.01% compared to the control group, respectively. Glycerol may promote protein disentanglement, facilitating myosin molecular interactions and thereby enhancing the storage modulus (G′) and loss modulus (G″) of surimi gel. The presence of glycerol increased the β-sheet and decreased the α-helix and random coil of surimi. Furthermore, glycerol impacted the thermal stability and microstructure of the surimi gel, resulting in a denser gel network structure. The enthalpy of denaturation (ΔH) of surimi was decreased by 65.52% compared with control after adding 15% glycerol. This study provided a new perspective and method for the processing and quality improvement of giant squid surimi products as well as guidance for the innovation of surimi gelation technology and development of gel products. • Gel behavior of giant squid surimi was monitored using diffusing wave spectroscopy. • Glycerol improved the water holding capacity and texture of surimi gel. • Glycerol reduced the gel temperature and promoted the formation of gel network. • With 20% glycerol present, the gel strength was doubled compared with the control. [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis ( RVA), differential scanning calorimetry ( DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis ( TPA). RESULTS The flow behavior of batters showed that the consistency index ( K) decreased as the Haugh unit ( HU) value decreased, while the flow behavior index ( n) increased. Both the storage modulus ( G′) and loss modulus ( G″) determined by mechanical spectra at 20 °C decreased with decreasing HU. RVA and DSC determinations revealed that lower- HU samples had a lower viscosity in the baking process and a shorter time for starch gelatinization and egg protein denaturation. Observation of the batter density revealed an increasing change, which was reflected by a decrease in the specific volume of final models. TPA showed significant differences in hardness and chewiness, but no significant differences in springiness and cohesiveness were found. CONCLUSION The egg freshness affected the properties of batter systems. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The gel properties and secondary structures of soybean protein isolate/egg white composite gels with different blend ratios and protein concentrations were investigated in this paper. The hardness, springiness and water-holding capacity of composite gels were all increased with the increase in the protein concentrations. When total protein concentration was above 0.03 g mL, the soybean protein isolate/egg white proteins blended in ratio of 1:1 showed higher enhancement in springiness and water-holding capacity. The hardness and storage modulus of gels increased gradually with the increase in egg white in the composite gels. The content of α-helical structures of the gels were increased firstly and then decreased, whereas the content of β-sheet was increased gradually with the increase in egg white ratio. The tendencies of α-helical and β-sheet were in accordance with springiness and hardness of gels, respectively. The microstructure investigations showed that gels formed an even structure with less large particles at the soybean protein isolate/egg white ratio of 1:1, which was related to the higher springiness and water-holding capacity. The relationship between changes in the protein structure and the texture properties could be used to design product systems. [ABSTRACT FROM AUTHOR]

• Glycerol affected giant squid nano protein particles (NPP) gels. • The effect of glycerol was studied on a range of NPP physico-chemical properties. • Glycerol affected NPP size, topology, compactness, and surface hydrophobicity. • Changes at the molecular level are reflected in the NPP–glycerol gel properties. • Giant squid NPP glycerol-induced changes can serve as guide for other proteins. This work studies the effect of glycerol on the chemical physics of the thermal gelatin of protein from giant squid minced meat. The presence of glycerol induced changes in the nano protein particles (NPP) self-assembled structures. These nanoscale events resulted in dramatic changes on the interactions between proteins when forming gels, with the contribution of ionic interactions increasing by 17% upon gelation, that of hydrogen bonds reducing by 50%, that of hydrophobic interactions decreasing by 45%, and that of disulphide bonding increasing by 18%. Glycerol also induced cluster formation in myofibrillar solutions. As a result, incorporation of glycerol increased springiness, resilience, and adhesiveness of the formed gels by 13%, 25%, and 370% respectively. The heating gelation of myofibrillar proteins was monitored at various temperatures via recording the elastic and storage moduli. Rheology and micro-rheology studies revealed that the presence of glycerol increased G ′ and G ″ of thermally-gelled giant squid meat. [ABSTRACT FROM AUTHOR]