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.
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Acknowledgments
The authors thank Mrs. Yang for the CLSM experimental support.
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This work is financially supported by the National Natural Science Funds (No. 31571865).
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Chen, L., Liu, X., Yang, Y. et al. Improved gelation of polysaccharides with the formation of phase-separated networks using the giant squid hydrolysates. Rheol Acta 59, 147–155 (2020). https://doi.org/10.1007/s00397-020-01190-z
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DOI: https://doi.org/10.1007/s00397-020-01190-z