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. Graphical abstract

中文翻译：

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使用巨型鱿鱼水解产物通过形成相分离网络改善多糖的凝胶化

鱼蛋白水解物因其有益的特性和潜在的应用而备受关注。本研究观察了巨型鱿鱼水解物（GSHs）不同水解时间（4 h、8 h）对魔芋葡甘露聚糖-κ-卡拉胶-刺槐豆胶凝胶（P凝胶）流变学特性和微观结构的影响。学习。流变学测量表明，GSH-P 凝胶获得了更高的粘弹性模量和更强的相互作用，这与通过共聚焦激光扫描显微镜观察到的多糖-蛋白质/肽的微相分离和大连接区相对应。分子量分布和 ζ 电位结果表明，4 h-GSH 的分子量和电荷密度高于 8 h-GSH，导致与多糖的相分离程度更高。综上所述，GSHs可作为多糖凝胶的增强剂，调节凝胶质地，为开发新型凝胶产品提供理论依据。图形概要