Hybrid gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with different concentrations of iota-carrageenan

The gel properties of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) combined with different concentrations of iota-carrageenan ( ι -C) were studied. SMGHs at 5% ( w / v ) were dispersed in 0.26%, 0.56% and 1.25% ι -C solution, respectively. The storage modulus value of SMGHs/ ι -C increased with the increasing of ι -C concentration and reached 1392.7 Pa for 1.25% ι -C at 0.1 Hz, which was almost 116-fold greater than that of SMGHs. SMGHs combined with different concentrations of ι -C exhibited thermoreversible gel properties with melting and gelling temperatures of 40.2–51.3 °C and 30.6–33.9 °C, respectively. Non-destructive testing of gel samples by low-field nuclear magnetic resonance showed that the degree of water trapping in SMGHs/ ι -C was in a ι -C concentration-dependent manner. SMGHs/ ι -C showed three-dimensional network structures with a tendency toward denser with increasing of ι -C concentration. The improved gelation by the combination of SMGHs and ι -C as well as controlling the concentration of ι -C can provide information for potential application in food formulation.