In this communication, the rheological behaviors of hydrolysates from scallop (Patinopecten yessoensis) male gonad (SMGHs) combined with eight polysaccharides, including ι-carrageenan, sodium alginate, guar gum, locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι-carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s⁻¹, the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.

在这种通信中，水解产物的扇贝（流变行为虾夷扇贝）与八个多糖，包括合并的男性性腺（SMGHs）ι卡拉胶，藻酸钠，瓜尔胶，刺槐豆胶，果胶，阿拉伯胶，黄原胶和琼脂，分别报道。SMGHs (5%) 和每种多糖 (0.03–1.25%) 的混合物通过视觉观察和流变学表征在每种多糖具有可见粘度并保持流动的浓度范围内进行表征。添加ι -角叉菜胶 (0.56%) 使 SMGH 在 0.1 Hz 下的储能模量增加了近 77 倍，达到 344.9 Pa。而当剪切速率为 0.13 s ^{-1 时},SMGHs/瓜尔胶和SMGHs/刺槐豆胶的混合凝胶粘度分别达到137.6和129.0 Pa·s。此外，SMGHs通过与某种多糖复合，在食品加工中具有作为胶凝剂的潜在应用。