Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides

Abstract

This study investigated the gelation of scallop male gonad hydrolysates (SMGHs) modified with sodium dodecyl sulfonate (SDS) and three polysaccharides, including κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG), and the film-forming properties were further evaluated. The transparency of SMGHs was improved by SDS in a dose-dependent manner, while the gel properties were disrupted. In this case, the gelling properties could be improved by introducing KC, IC, and GG, as reflected by 3.1–5.1 folds increment in G′, 1.5–1.9 folds increment in hardness, 4%–6% increment in springiness, 19%–24% reduction in T23, and higher proton densities. In addition, the blueshift of SMGHs/SDS/polysaccharide amide II bands suggested increased electrostatic interactions within SMGHs and each polysaccharide. These scenarios could be ascribed to the compact and well-distributed network of SMGHs/SDS/polysaccharide. Furthermore, SMGHs-based ternary composite gels with desirable optical and mechanical properties could be applied as films in the food industry.