Involvement of DNA in Gel Formation of Scallop ( Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan.

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ID: 1557
2019
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Abstract
Involvement of DNA in gelation and microstructural properties of scallop ( Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G' and 1.1-fold melting temperature. However, the relaxation time ( T and T), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
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Authors Yan, Jia-Nan;Han, Jia-Run;Jiang, Xin-Yu;Shang, Wen-Hui;Jin, Wen-Gang;Du, Yi-Nan;Wu, Hai-Tao;
Journal Journal of agricultural and food chemistry
Year 2019
DOI
10.1021/acs.jafc.8b06543
URL
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