Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt
Lu Tong, Xinzi Kang, Qi Fang, Wenge Yang, Shijie Cen, Qiaoming Lou +1 more
Journal of Texture Studies
Abstract
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na<sub>2</sub> SO<sub>4</sub> ) 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, Na<sub>2</sub> SO<sub>4</sub> -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 Na<sub>2</sub> SO<sub>4</sub> decreased α-helix and β-sheet contents of FG-κC by destroying the hydrogen bond of FG-κC.
Extracted Claims
19 claims extracted from this paper into the knowledge graph
Na2SO4 decreases hardness
“Na2SO4-treated FG-κC had lower gel strength, hardness, viscosity, gelation, and melting points”
Na2SO4 decreases α-helix content
“the addition of NaCl and Na2SO4 decreased α-helix and β-sheet contents of FG-κC by destroying the hydrogen bond of FG-κC”
Na2SO4 decreases viscosity
“Na2SO4-treated FG-κC had lower gel strength, hardness, viscosity, gelation, and melting points”