Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl
Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Effect of NaCl and KCl
复制标题
扇贝 (Patinopecten yessoensis) 雄性性腺水解物和 γ-角叉菜胶的复杂凝聚： NaCl 和 KCl 的影响
DOI：
10.1016/j.foodres.2020.109659
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发表时间：
2020
影响因子：
8.1
通讯作者：
Wu Hai-Tao
中科院分区：
文献类型：
--
作者：
Yan Jia-Nan;Nie Bin;Jiang Xin-Yu;Han Jia-Run;Du Yi-Nan;Wu Hai-Tao
在 pH 1-12 下使用比浊分析来监测扇贝虾夷扇贝性腺水解物 (SMGH) 和 κ-角叉菜胶 (κ-C) 之间的复杂凝聚受离子强度（NaCl 和 KCl）的影响。 SMGHs/κ-C 复合物的光密度最初在较低离子强度 (0–0.5 M) 时增加，而在较高离子强度 (0.5–1.5 M) 时下降，分别是由于盐增强和盐减少效应。 pHcan 和 pHφ1 都表现出离子强度依赖性行为，首先转变为酸性 pH，然后随着盐的增加而增加。此外，盐的添加强烈促进了主要由静电力驱动的 SMGHs/κ-C 的凝胶化，表现为 0.1 Hz 时储能模量 G' 从 3621 增加到 6559 Pa、2681–25631 Pa，T23 弛豫时间从 349.10 减少到 296.89 ms、241.07–186.89 ms。分别为 0–0.5 M NaCl/KCl。此外，流变和松弛时间T2数据与显微镜图像密切相关，表明SMGHs/κ-C与NaCl/KCl形成的凝胶显示出更致密的网络，更多的絮凝形成和更大的孔径以及更厚的网络壁，特别是在KCl组中，这确实支持了凝胶弹性。综上所述，本研究可以通过了解凝胶体系中复杂的凝聚作用，为具有改进的凝胶强度和微观结构的新型功能性水凝胶产品提供理论和方法基础。
The complex coacervation between scallopPatinopecten yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (κ-C) as influenced by ionic strength (NaCl and KCl) were monitored by using turbidimetric analysis at pH 1–12. The optical density of SMGHs/κ-C complexes initially increased at lower ionic strength (0–0.5 M) whereas decreased at higher ionic strength (0.5–1.5 M) as a result of the salt-enhanced and salt-reduced effect, respectively. Both of pHcand pHφ1exhibited ionic strength-dependent behavior that firstly shifted to acidic pH followed by an increase as salt increasing. Moreover, salt addition strongly promoted the gelation of SMGHs/κ-C which was mainly driven by electrostatic forces, as reflected by increasing storage modulusG'from 3621 to 6559 Pa, 2681–25631 Pa at 0.1 Hz and decreasingT23relaxation time from 349.10 to 296.89 ms, 241.07–186.89 ms by 0–0.5 M NaCl/KCl, respectively. Furthermore, the rheological and relaxation timeT2data were well associated with microscopy images that SMGHs/κ-C gels with NaCl/KCl showed a denser network with more flocculation formation and larger pore sizes with thicker network wall, especially in KCl group, which indeed supported the gel elasticity. Taken together, this study could provide theoretical and methodological basis for new functional hydrogel products with modified gel strength and microstructure by understanding the complex coacervation in gel system.