Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
Food Chem
; 336: 127687, 2021 Jan 30.
Article
em En
| MEDLINE
| ID: mdl-32771901
ABSTRACT
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1-12) and biopolymer mixing ratio (91-19). The pHc exhibited ratio-independent behavior, and pHφ1, pHmax exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/κ-C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21 and T23). Furthermore, the rheological and relaxation time T2 data were well associated with microscopy images which indicated that SMGHs/κ-C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carragenina
/
Pectinidae
/
Gônadas
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2021
Tipo de documento:
Article