Effects of several polysaccharides on rheological properties of scallop (Patinopecten yessoensis) male gonad hydrolysates

In this communication, the rheological behaviors of hydrolysates from scallop ( Patinopecten yessoensis ) male gonad (SMGHs) combined with eight polysaccharides , including ι -carrageenan, sodium alginate , guar gum , locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι -carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s −1 , the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.