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Rheologica Acta

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12.02.2020 | Original Contribution

Improved gelation of polysaccharides with the formation of phase-separated networks using the giant squid hydrolysates

verfasst von: Ling Chen, Xiangyu Liu, Yan Yang, Changhu Xue, Yong Xue

Erschienen in: Rheologica Acta | Ausgabe 3/2020

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Abstract

Fish protein hydrolysates have garnered much attention owing to their beneficial properties and potential application. In this study, the effect of different hydrolysis times (4 h, 8 h) of the giant squid hydrolysates (GSHs) on rheological properties and microstructure of konjac glucomannan-κ-carrageenan-locust bean gum gel (P gel) was observed in this study. Rheological measurement showed that GSH-P gels obtained higher viscoelastic modulus and stronger interaction, corresponding to the micro-phase separation of polysaccharides-proteins/peptides and large junction zones, as observed by confocal laser scanning microscopy. The molecular weight distribution and ζ-potential results indicated that the molecular weight and charge density of 4 h-GSH was higher than those of 8 h-GSH, resulting in a greater degree of phase separation from polysaccharides. In conclusion, GSHs can be used as a reinforcing agent for polysaccharide gels to adjust the gel texture, providing a theoretical basis for the development of new gel products.

Vorheriger Artikel Relation between structure and stability of toothpaste with two-step yielding

Nächster Artikel Measurement of single three-dimensional moduli to evaluate the effect of a uniform magnetic field on magnetorheological fluids

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Titel: Improved gelation of polysaccharides with the formation of phase-separated networks using the giant squid hydrolysates
verfasst von: Ling Chen
Xiangyu Liu
Yan Yang
Changhu Xue
Yong Xue
Publikationsdatum: 12.02.2020
Verlag: Springer Berlin Heidelberg
Erschienen in: Rheologica Acta / Ausgabe 3/2020
Print ISSN: 0035-4511
Elektronische ISSN: 1435-1528
DOI: https://doi.org/10.1007/s00397-020-01190-z

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