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Published on: May 3, 2024
Effect of κ-carrageenan on the gelation properties of oyster protein
Suisui Jiang1, Yuyang Ma2, Yahui Wang3
1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao 266021, China.
Abstract:
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.
