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

Abstract 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.