Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan
作者： Jia-Nan Yan , Yu-Qiao Wang , Xin-Yu Jiang , Jia-Run Han , Yi-Nan Du
DOI: 10.1016/J.FOODCHEM.2020.127687
关键词: Mixing ratio 、 Chemistry 、 Relaxation (NMR) 、 Patinopecten yessoensis 、 Nuclear chemistry 、 Coacervate 、 Turbidimetry 、 Scallop 、 Hydrolysate 、 Biopolymer
摘要: Abstract The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (κ-C) were monitored by using turbidimetry at various pH (1–12) biopolymer mixing ratio (9:1–1:9). pHc exhibited ratio-independent behavior, pHφ1, pHmax ratio-dependent respectively. decreasing enhanced the gel strength of SMGHs/κ-C higher while inversely lower pH, ascribing to more SMGHs aggregates stronger neutralization positively charged patches in κ-C ratio. Moreover, acid condition relaxation times (T21 T23). Furthermore, rheological time T2 data well associated with microscopy images which indicated that showed a well-distributed network structure acidic domains, supporting rigidity water-holding capacity.
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