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Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan

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Abstract

The gel properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) combined with different concentrations of iota-carrageenan (ι-C) were studied. SMGHs at 5% (w/v) were dispersed in 0.26%, 0.56% and 1.25% ι-C solution, respectively. The storage modulus value of SMGHs/ι-C increased with the increasing of ι-C concentration and reached 1392.7 Pa for 1.25% ι-C at 0.1 Hz, which was almost 116-fold greater than that of SMGHs. SMGHs combined with different concentrations of ι-C exhibited thermoreversible gel properties with melting and gelling temperatures of 40.2–51.3 °C and 30.6–33.9 °C, respectively. Non-destructive testing of gel samples by low-field nuclear magnetic resonance showed that the degree of water trapping in SMGHs/ι-C was in a ι-C concentration-dependent manner. SMGHs/ι-C showed three-dimensional network structures with a tendency toward denser with increasing of ι-C concentration. The improved gelation by the combination of SMGHs and ι-C as well as controlling the concentration of ι-C can provide information for potential application in food formulation.

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Acknowledgements

This work was supported by the Liaoning Revitalization Talents Program (Grant Number XLYC1907101) and the Science and Technology Innovation Foundation of Dalian City (Grant Number 2019J11CY005).

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Authors and Affiliations

  1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People’s Republic of China

    Xin-Yu Jiang, Jia-Nan Yan, Yi-Nan Du, Shi-Qi Xu, Jia-Run Han & Hai-Tao Wu

  2. National Engineering Research Center of Seafood, Dalian, 116034, People’s Republic of China

    Hai-Tao Wu

  3. Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, People’s Republic of China

    Hai-Tao Wu

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  1. Xin-Yu Jiang
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Jiang, XY., Yan, JN., Du, YN. et al. Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan. Food Measure 16, 1974–1982 (2022). https://doi.org/10.1007/s11694-022-01282-9

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  • DOI: https://doi.org/10.1007/s11694-022-01282-9

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