Effect of k-carrageenan on the gelation properties of oyster protein

Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of x-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein (OP treated with high-pressure homogenization were investigated. Rheological results showed that x-carrageenan improved the storage modulus of OP, and the higher concen-tration of x-carrageenan accelerated the gelation of OP. The second derivative of infrared spectroscopy revealed that x-carrageenan contributed to the formation of 8-sheet in OP. Molecular force and texture analysis showed that x-carrageenan might promote the increase of hydrophobic bonds and disulfide bonds, which was helpful to enhance gel strength. The microstructure showed that the OP gel with 1.5% x-carrageenan had a compact network structure with abundant minor mesh and sheet edge. This study reveals the gelation mechanism of OP/ x-carrageenan and provides the theoretical basis for developing innovative oyster products.

Automated summary

This study investigates the effects of x-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein treated with high-pressure homogenization. The results show that x-carrageenan improves the storage modulus of oyster protein and accelerates the gelation process, enhancing gel strength and forming a compact network structure.