Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan
Abstract In order to widen the application of Alaska Pollock salt‐soluble protein and improve the properties of κ‐carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt‐soluble proteins and assessed acid hydrolysis‐...
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crwiley:10.1111/1750-3841.14099 2024-06-02T07:54:25+00:00 Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan Cui, Xiao Yu, Fanqianhui Xue, Yong Zhang, Tao Ji, Lei Wang, Yuming Xue, Changhu 2018 http://dx.doi.org/10.1111/1750-3841.14099 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.14099 http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14099/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 83, issue 8, page 2176-2182 ISSN 0022-1147 1750-3841 journal-article 2018 crwiley https://doi.org/10.1111/1750-3841.14099 2024-05-03T11:54:13Z Abstract In order to widen the application of Alaska Pollock salt‐soluble protein and improve the properties of κ‐carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt‐soluble proteins and assessed acid hydrolysis‐induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio ( R , from 1:8 to 8:1) on the properties of mixtures. ζ‐Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC–HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the p I . The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP ( R ) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC–HPs have a potential application as thickeners in acid condition. Practical Application These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC–HP may have applications as a new acid thickener. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 83 8 2176 2182 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract In order to widen the application of Alaska Pollock salt‐soluble protein and improve the properties of κ‐carrageenan (KC), we evaluated whether the electrostatic interaction between KC and hydrolyzed protein (HP) improved the solubility of salt‐soluble proteins and assessed acid hydrolysis‐induced changes in the viscosity of KC. Moreover, we determined the effects of pH, KC, and HP mixing weight ratio ( R , from 1:8 to 8:1) on the properties of mixtures. ζ‐Potential results demonstrated that there were electrostatic interactions between KC and HP. Results of solution transmission and precipitation diagram analysis demonstrated that increasing the ratio of KC in KC–HP mixtures expanded the pH range of HP water solubility and prevented HP from precipitating, even at pH values around the p I . The highest viscosity of the solution measured by rheology analysis occurred at pH 3.5, and the ratio of KC:HP ( R ) was 1:1. These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods; moreover, KC–HPs have a potential application as thickeners in acid condition. Practical Application These findings suggested that Alaska Pollock protein could be modified appropriately for use in acidic solutions and semisolid foods and that KC–HP may have applications as a new acid thickener. |
format |
Article in Journal/Newspaper |
author |
Cui, Xiao Yu, Fanqianhui Xue, Yong Zhang, Tao Ji, Lei Wang, Yuming Xue, Changhu |
spellingShingle |
Cui, Xiao Yu, Fanqianhui Xue, Yong Zhang, Tao Ji, Lei Wang, Yuming Xue, Changhu Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
author_facet |
Cui, Xiao Yu, Fanqianhui Xue, Yong Zhang, Tao Ji, Lei Wang, Yuming Xue, Changhu |
author_sort |
Cui, Xiao |
title |
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
title_short |
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
title_full |
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
title_fullStr |
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
title_full_unstemmed |
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan |
title_sort |
effects of mixing ratio and ph on the electrostatic interactions of hydrolyzed alaska pollock protein and κ‐carrageenan |
publisher |
Wiley |
publishDate |
2018 |
url |
http://dx.doi.org/10.1111/1750-3841.14099 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.14099 http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14099/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 83, issue 8, page 2176-2182 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/1750-3841.14099 |
container_title |
Journal of Food Science |
container_volume |
83 |
container_issue |
8 |
container_start_page |
2176 |
op_container_end_page |
2182 |
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1800759526453936128 |