Abstract
Scallop is a potential resource of gel products. But its application is limited due to its bad gelation. The effect of different food hydrocolloids (curdlan, κ-carrageenan and pectin) was investigated on the gel properties, moisture distribution and gel formation. Curdlan and κ-carrageenan increased the gel strength to 2.13 N and 2.09 N and the hardness to 3.29 N and 3.12 N respectively by binding with myofibrillar protein and reducing the water mobility while pectin was detrimental to gelation of scallop mince due to its competition with water molecule. Curdlan and κ-carrageenan could increase the gelation by promoting the formation of disulfide bonds (11.1134 mg/mL) and hydrophobic bonds (2.8904 mg/mL) in the scallop minced network, respectively. Scanning electron microscopy (SEM) showed that the network structure of curdlan and κ-carrageenan was more dense and compact, while pectin was the opposite. The SDS-PAGE electrophoresis pattern showed that curdlan and κ-carrageenan caused a certain degree of aggregation of the sample proteins. Therefore, curdlan and κ-carrageenan could effectively improve the gel properties of scallop products, while pectin has the opposite effect. These results provide a basis for further understanding the effect of food colloid on the gel properties of scallop protein.
Published Version
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