Gel properties and formation mechanism of large yellow croaker (Pseudosciaena crocea) roes protein isolates gels

In this study, the effect of pH on gel properties of large yellow croaker (Pseudosciaena crocea) roe protein isolates (pcRPIs) was evaluated. The rheological properties, moisture-distribution and microstructure of pcRPIs gels were also analyzed. The results showed that pcRPIs failed to form gels at pH 4-6, while indicated gelation profile at pH 7-9. The optimum pH for pcRPIs to form gels was pH 8 with the gel point at 84 ℃, and the G’ of the pcRPIs gel formed at pH 8 reached 535.4 Pa at the concentration of 100 mg/mL. In addition, as pH increased, pcRPIs gels had smoother surface and more continuous network structure, and the water holding ability of pcRPIs gels increased. Moreover, hydrophobic interactions were the main forces in the formation of pcRPIs gels. These results indicated that pcRPIs had potential to be used as functional materials in the food industry, especially some gel products.