Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids. (July 2021)

• Record Type: Journal Article
• Authors: Wen, Chengrong; Wang, Nan; Dong, Yingying; Tian, Jie; Song, Shuang; Qi, Hang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 146(2021)
• Publication Date: 2021-07
• Subjects: Calcium-ι-carrageenan -- Amino acids -- Gel properties -- Electrostatic interaction -- Hydrogen bond; IC ι-carrageenan -- CCa calcium-ι-carrageenan -- Arg arginine -- Gln glutamine -- Glu glutamic acid -- G′ elastic modulus -- G″ viscous modulus -- pI isoelectric point -- LF-NMR low field nuclear magnetic resonance -- DSC differential scanning calorimetry -- Cryo-SEM cryogenic scanning electron microscopy -- FT-IR fourier transform infrared spectroscopy -- XRD X-ray diffraction -- Tm the sol-gel transition temperature -- Te exothermic peak temperature; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111418
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: ι-Carrageenan (IC) is a water-soluble polysaccharide containing high sulfate groups, whose gel properties are influenced by charged materials. The rheological and thermal properties, water mobility, morphology, and structure of the binary blends of calcium-ι-carrageenan (CCa) with different charged amino acids including arginine (Arg, positive), glutamine (Gln, neutrality), and glutamic acid (Glu, negative) were evaluated. Different charged amino acids affected the gel properties of CCa with different mechanisms. There were the highest elastic (G′) and viscous (G″) moduli of CCa gels at 0.5 mg/mL Arg and 1 mg/mL Gln, while both G′ and G″ were decreased by adding Glu. The water mobility of CCa gel was weakened by Arg and Glu, while no significant influence was observed for Gln. The thermal properties of CCa were improved by amino acids. Gln fills the gaps in the network structure through hydrogen bond and weak electrostatic interaction to stabilize the gel structure, while Arg and Glu affect the formation of gel through hydrogen bonds and strong electrostatic interaction. The information obtained from this research will provide insights into the further application of carrageenan and amino acid combinations in the food, biomedical, and cosmetic fields. Graphical abstract: Image 1 Highlights: Different charged amino acids have different effects on calcium ι-carrageenan. High content of arginine bindsι-carrageenan substituting a part of Ca 2+ . Glutamine helps stabilize the structure of ι-carrageenan gel through crowd. Glutamic acid weakened the gel properties by replacing ι-carrageenan to bind Ca 2+ .