Effect of κ-carrageenan on the gelation properties of oyster protein.

Suisui Jiang, Yuyang Ma, Yahui Wang, Rui Wang, Mingyong Zeng

Food chemistry 2022 Jul 15

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Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein (OP treated with high-pressure homogenization were investigated. Rheological results showed that κ-carrageenan improved the storage modulus of OP, and the higher concentration of κ-carrageenan accelerated the gelation of OP. The second derivative of infrared spectroscopy revealed that κ-carrageenan contributed to the formation of β-sheet in OP. Molecular force and texture analysis showed that κ-carrageenan might promote the increase of hydrophobic bonds and disulfide bonds, which was helpful to enhance gel strength. The microstructure showed that the OP gel with 1.5% κ-carrageenan had a compact network structure with abundant minor mesh and sheet edge. This study reveals the gelation mechanism of OP/κ-carrageenan and provides the theoretical basis for developing innovative oyster products. Copyright © 2022 Elsevier Ltd. All rights reserved.)

Citation

Suisui Jiang, Yuyang Ma, Yahui Wang, Rui Wang, Mingyong Zeng. Effect of κ-carrageenan on the gelation properties of oyster protein. Food chemistry. 2022 Jul 15;382:132329