Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan

- We examined phase behaviors of myofibrillar protein/κ-carrageenan mixtures.
- Phase separation was enhanced as the polysaccharide ratio and temperature increased.
- Carrageenan decreased the gelation temperature but increased the storage modulus.
- The gel networks were significantly influenced by the κ-carrageenan concentration.

Phase behaviors of mixtures of myofibrillar protein and κ-carrageenan at different mixing ratios and temperatures were examined by digital images and confocal scanning laser microscopy, showing that that the extent of phase separation was enhanced as the ratio of polysaccharides and temperature increased. The zeta potential of the mixtures became less negative as the protein ratio increased, and the complex became saturated at or above the protein/κ-carrageenan ratio of R4 (3.2%:0.8%). Gelation process performed by dynamic rheological analysis demonstrated that the presence of carrageenan decreased the gelation temperature but increased the storage modulus. Analysis of the microstructures of the mixed gels showed that the networks were significantly influenced by the concentrations of κ-carrageenan. The present work could be applied to evaluate the mechanism of competition between phase separation and gelation in mixtures of proteins and polysaccharides.

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