The objective of this study was to investigate the effects of pH, NaCl, and sucrose on the structural and rheological properties of fish gelatin (FG)/ι-carrageenan (ι-CG) complexes. FG/ι-CG (pH 7) was prepared at pH 7. FG/ι-CG (pH 7) was subjected to different pH conditions (pH 5 and 3) and varying concentrations of NaCl (0.001–0.3 %) and sucrose (1–30 %). FT-IR and XRD analyses revealed that decreasing pH from 7 to 5 and 3 reduced hydrogen bonding and partially disrupted crystalline structures, weakening the molecular network. Low NaCl (0.001–0.01 %) slightly enhanced network cohesion via ionic screening, whereas high NaCl (0.1–0.3 %) disrupted electrostatic interactions and reduced structural stability. Low sucrose (1–10 %) strengthened hydrogen bonding and network rigidity, while high sucrose (20–30 %) induced partial crystallinity, plasticization, and structural disorder. Steady shear measurements showed non-Newtonian shear-thinning behavior. Apparent viscosity and consistency index increased at 0.001–0.01 % NaCl and 1–10 % sucrose, but decreased under acidic pH, at 0.1–0.3 % NaCl, or with 20–30 % sucrose, compared with FG/ι-CG at pH 7. Dynamic shear measurements indicated that G′ and G″ were moderately enhanced at 0.001 %–0.01 % NaCl and 1–10 % sucrose, whereas higher NaCl (0.1–0.3 %), sucrose (20–30 %), or acidic pH (5 and 3) progressively reduced both moduli. The largest decrease in G′ and G″ occurred at pH 3, reflecting weakened electrostatic and hydrogen-bonding interactions. Overall, pH, NaCl, and sucrose collectively influenced molecular interactions, network architecture, and viscoelastic behavior, providing a framework for the rational design of protein–polysaccharide complexes with tailored mechanical and thermal properties for food and biopolymer applications.
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