Details

Autor(en) / Beteiligte

• Tong, Lu
• Kang, Xinzi
• Fang, Qi
• Yang, Wenge
• Cen, Shijie
• Lou, Qiaoming
• Huang, Tao

Titel

Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt

Ist Teil von

• Journal of texture studies, 2022-02, Vol.53 (1), p.122-132

Ort / Verlag

Hoboken, USA: John Wiley & Sons, Inc

Erscheinungsjahr

2022

Quelle

MEDLINE

Beschreibungen/Notizen

• This study mainly explored the effects of low‐concentration salts (0.1, 0.5 mM NaCl and Na2SO4) on the gel, rheological and structural properties of fish gelatin (FG)–κ‐carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG–κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG–κC polyelectrolyte hydrogels. Compared with NaCl, Na2SO4‐treated FG–κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na2SO4 decreased α‐helix and β‐sheet contents of FG–κC by destroying the hydrogen bond of FG–κC. This paper mainly evaluated low contents of NaCl and Na2SO4 on the gel, rheological and structural properties of FG–κC polyelectrolyte hydrogels. We also analyzed their mechanism.