Gel properties and interactions of scallop (Patinopecten yessoensis) male gonad hydrolysates and nonionic polysaccharide mixtures
Copyright © 2022. Published by Elsevier Ltd..
The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s-1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2022 |
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| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:394 |
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| Enthalten in: |
Food chemistry - 394(2022) vom: 15. Nov., Seite 133482 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Jiang, Xin-Yu [VerfasserIn] |
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| Links: |
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| Themen: |
8W8T17847W |
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| Anmerkungen: |
Date Completed 19.07.2022 Date Revised 19.07.2022 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2022.133482 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM342980238 |
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| 520 | |a Copyright © 2022. Published by Elsevier Ltd. | ||
| 520 | |a The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s-1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Guar gum | |
| 650 | 4 | |a Hydrogen bonding | |
| 650 | 4 | |a Hydrophobic interactions | |
| 650 | 4 | |a Locust-bean gum | |
| 650 | 4 | |a Scallop hydrolysates | |
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| 700 | 1 | |a Nie, Bin |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Hai-Tao |e verfasserin |4 aut | |
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