Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum

Abstract

This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G′ and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T 23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T 1 and T 2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry.Practical Application: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.

Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/konjac gum composite gels

“…Previously, we have proved that SMGHs possess good water‐holding capacity, and the coordination of KC, ι ‐carrageenan, xanthan gum, and gelatin could improve the water‐retention capacity of SMGHs reflected by the restriction of water motion (Xue et al., 2021, Yan, Shang, et al., 2019b; Yan, Zhang, et al., 2019c). It could be summarized that shorter relaxation times reflect gels more tightly combining the macromolecules or vice versa, in which moisture transferring between macromolecules could be due to the vibration of hydrogen bonds within macromolecules and water (Liu et al., 2013).…”

“…In terms of T 23 , the combination of single and binary polysaccharide components could remarkably shorten the values from 922.7 (SMGHs) to 749.2 and 732.1 ms of SMGHs/KC and SMGHs/KGM/KC, respectively (Table 1), indicating less free water migration in SMGHs-based hybrid gels than single SMGHs. Previously, we have proved that SMGHs possess good water-holding capacity, and the coordination of KC, ι-carrageenan, xanthan gum, and gelatin could improve the water-retention capacity of SMGHs reflected by the restriction of water motion (Xue et al, 2021, Yan, Shang, et al, 2019bYan, Zhang, et al, 2019c). It could be summarized that shorter relaxation times reflect gels more tightly combining the macromolecules or vice versa, in which moisture transferring between macromolecules could be due to the vibration of hydrogen bonds within macromolecules and water (Liu et al, 2013).…”

Gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with κ‐carrageenan and locust bean gum

“…The increase in the gelling temperature is beneficial to the solidification and molding of gel food and the stability of the product. κ‐C was able to improve the gel temperature of starch and starch‐gluten system to 7.6°C and 6.8°C (Huang et al, 2021a) Besides, the addition of xanthan gum led to 1.3 times increase of melting temperature of SMGHs (Xue et al, 2021). The synergy between SMGHs and gellan gum made both melting temperature and gel temperature a remarkable increase of 25.8°C and 24.8°C (Nie et al, 2021).…”

“…has different enhancement effects on elastic response of SMGHs (Jiang, Yan, et al, 2021). Besides, the elastic moduli and melting temperature are also increased remarkably with the addition of κ‐carrageenan and xanthan gum (Xue et al, 2021; Yan, Shang, et al, 2019). Low‐acyl gellan gum also has synergies with SMGHs, showing strong gelation and denser microstructure (Nie et al, 2021).…”

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

“…Due to different protein compositions, female and male gonads indicate different properties. The scallop male gonads possess unique gelatin‐like behavior under enzyme treatment, we have studied the synergistic gelation of scallop male gonad hydrolysates and different kinds of polysaccharides, such as κ‐carrageenan (Yan et al., 2022; Yan et al., 2021), ι‐carrageenan (Jiang et al., 2022), xanthan gum (Xue et al., 2021), and low‐acyl gellan gum (Nie et al., 2022). However, scallop P. yessoensis female gonad protein isolates (SFGPIs) are primarily composed of vitellogenin and actin with good solubility stability when the pH of the aqueous solution is above 6.0, which could be used as functional sources regarding its foaming, oil absorption, and emulsifying properties (Han, Du, et al., 2019).…”