Gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with κ-carrageenan and locust bean gum
Xue-Chen Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorXiao-Fan Cui
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Software, Validation
Search for more papers by this authorYi-Nan Du
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorShi-Qi Xu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorYu-Qiao Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorCorresponding Author
Hai-Tao Wu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Correspondence
Hai-Tao Wu, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Email: [email protected]
Contribution: Investigation, Methodology, Project administration, Supervision, Validation, Writing - review & editing
Search for more papers by this authorXue-Chen Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorXiao-Fan Cui
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Software, Validation
Search for more papers by this authorYi-Nan Du
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorShi-Qi Xu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorYu-Qiao Wang
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
Contribution: Investigation, Validation
Search for more papers by this authorCorresponding Author
Hai-Tao Wu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Correspondence
Hai-Tao Wu, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Email: [email protected]
Contribution: Investigation, Methodology, Project administration, Supervision, Validation, Writing - review & editing
Search for more papers by this authorXue-Chen Wang and Xiao-Fan Cui contributed equally to this work.
Abstract
The gel properties and microstructure of scallop male gonad hydrolysates (SMGHs) were investigated by combing with κ-carrageenan (κ-C) and locust bean gum (LBG). It was shown that the initial elastic module of SMGHs/κ-C 0.1 Hz got marked improvement from 202.3 Pa to 326.7 Pa and the melting temperature also increased 6°C with the addition of LBG. According to the data of low-field nuclear magnetic resonance, the relaxation time T23 markedly reduced in SMGHs/κ-C/LBG, representing the migration of water might result in a strong bind among SMGHs, κ-C, and LBG. Fourier transform infrared spectroscopy showed the existence of hydrogen bonding between LBG and SMGHs/κ-C. Low-temperature scanning electron microscopy showed that the SMGHs/κ-C/LBG ternary complexes possessed smaller voids and more dense network structures. These results could provide more possibilities for the application of SMGHs and polysaccharide complexes in functional hydrogel development.
Novelty impact statement
We evaluated the gel and microstructure properties of ternary composite gel consisted of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis) (SMGHs), κ-carrageenan (κ-C), and locust bean gum (LBG). The results showed that the addition of κ-C and LBG significantly improved the gel properties of SMGHs.
CONFLICTS OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
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