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Protein and Co-Products

Poster

Session:: Protein and Co-Products Poster Session

Gel properties and formation mechanism of large yellow croaker Pseudosciaena crocea roe protein isolate gels affected by pH

Monday, May 1, 2023
4:30 PM – 6:00 PM MDT

    Presenting Author(s)

  • Yinan Du

    Dr
    Dalian Polytechnic University, China (People's Republic)

    • Co-Author(s)

  • Jianan Yan

    Dr
    Dalian Polytechnic University
    Dalian, China (People's Republic)

  • YW

    Yuqiao Wang

    Dr
    Dalian Polytechnic University, China (People's Republic)

  • ZZ

    ZHUJUN ZHANG

    Dr
    Dalian Polytechnic University, China (People's Republic)

  • HW

    Haitao Wu

    Professor
    Dalian Polytechnic University, China (People's Republic)

Abstract: In this study, the heat-induced large yellow croaker (Pseudosciaena crocea) roe protein isolate (pcRPI) gels were prepared by heat treatment (85 °C, 20 min), and the effect of pH on microstructure and gel properties of pcRPI heat-induced gels were also evaluated. These results showed that pcRPI could not form a gel at pH 4-6, while showed gelation behaviors at pH 7-9. Furthermore, the pcRPI gels prepared at pH 8 showed better rheological properties with the lower gel point, and its G’ reached 535.4 Pa. Moreover, pcRPI gels formed at pH 8-9 had more continuous network structure and smoother surface with shorter T2 relaxation time. Additionally, hydrophobic interactions play an important role in the formation of pcRPI gels. These results showed that pcRPI had potential to be used as a novel hydrogel product in the food and biological fields.