Decoding molecular determinants of gelation disparity: A multi-parametric evaluation of Antarctic krill (Euphausia...

Antarctic krill is considered a high-quality source of aquatic protein, yet its industrial application in human food systems was limited by poor gelation attributable to endogenous protease activity. This study pioneered a multi-parametric approach combining molecular interaction analysis, 3D microstructural imaging, and dynamic water profiling to dissect gelation disparities between two distinct Antarctic krill processing fractions (roller-shelled white meat with minimal enzyme activity and extrusion-extracted red meat retaining digestive enzymes) and Pacific white shrimp. Results unveiled a disulfide bond-dominated rigid network in Antarctic krill gels, attributed to thermally induced sulfhydryl group exposure and protease-driven fragments. Conversely, Pacific white shrimp gels formed a hydrophobic‑hydrogen bond synergistic network, achieving higher springiness, 64.95% water holding capacity, and 2.94% lower cooking loss via intact α-helical folding and homogeneous hydrophobic collapse. Critically, a dose-dependent decline in myofibrillar integrity (TEM Z-line degradation) was observed with red krill meat inclusion, revealing that compromised gel elasticity despite enhanced disulfide bond. These findings provided a molecular basis for optimizing Antarctic krill based gel products and reducing reliance on exogenous additives, thereby providing theoretical support for high value utilization of Antarctic krill in food gel products.