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

The gel properties and microstructure of scallop male gonad hydrolysates (SMGHs) were investigated by combing with κ‐carrageenan (κ‐C) and locust bean gum (LBG). It was shown that the initial elastic module of SMGHs/κ‐C 0.1 Hz got marked improvement from 202.3 Pa to 326.7 Pa and the melting temperature also increased 6°C with the addition of LBG. According to the data of low‐field nuclear magnetic resonance, the relaxation time T23 markedly reduced in SMGHs/κ‐C/LBG, representing the migration of water might result in a strong bind among SMGHs, κ‐C, and LBG. Fourier transform infrared spectroscopy showed the existence of hydrogen bonding between LBG and SMGHs/κ‐C. Low‐temperature scanning electron microscopy showed that the SMGHs/κ‐C/LBG ternary complexes possessed smaller voids and more dense network structures. These results could provide more possibilities for the application of SMGHs and polysaccharide complexes in functional hydrogel development. Novelty impact statement: We evaluated the gel and microstructure properties of ternary composite gel consisted of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis) (SMGHs), κ‐carrageenan (κ‐C), and locust bean gum (LBG). The results showed that the addition of κ‐C and LBG significantly improved the gel properties of SMGHs. [ABSTRACT FROM AUTHOR]