Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
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DOI：
10.1016/j.foodchem.2020.127687
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发表时间：
2020-07
期刊：
影响因子：
8.8
通讯作者：
Jianan Yan;Yu-qiao Wang;Xin-Yu Jiang;Jia-Run Han;Yinan Du;Jinfeng Pan;Haitao Wu
中科院分区：
文献类型：
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作者：
Jianan Yan;Yu-qiao Wang;Xin-Yu Jiang;Jia-Run Han;Yinan Du;Jinfeng Pan;Haitao Wu
The electrostatic complex coacervation between scallopPatinopecten. yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1–12) and biopolymer mixing ratio (9:1–1:9). The pHcexhibited ratio-independent behavior, and pHφ1, pHmaxexhibited 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 andκ-C at lower pH and higher ratio. Moreover, SMGHs/κ-C gel at acid condition exhibited lower relaxation times (T21andT23). Furthermore, the rheological and relaxation timeT2data 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.
