Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

Abstract

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.

Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants

“…This fact is a gel-type behavior, suggesting the creation of a 3D network for these systems. Previously, it has been said that k-carrageenan could enhance the network structure and weaken the frequency dependence in PC dispersions [ 18 ]. Hence, this behavior could be applied to emulsions systems based in PC.…”

“…In addition to its applications in the food industry, kappa-carrageenan is also employed in cosmetic and pharmaceutical products, such as gels and creams, due to its capacity to retain water and improve product consistency [ 15 , 16 , 17 ]. Its use combined with PC has increased the viscoelastic properties and viscosity of the aqueous phase studies compared to PC systems [ 18 ]. Nevertheless, this combination has never been studied in emulsion systems.…”

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“…The frequency sweep results indicate that G increased with the concentration of guar gum, possibly owing to the network structure of galactomannan and protein and hydrogen bonds. Lei et al [45] studied the effect of guar gum on the linear rheological properties of phycocyanin and found that samples containing guar gum had higher G and G values. Still, as the concentration increased, G and G decreased owing to the increased entanglement of galactomannan chains, which prevented interaction with proteins.…”

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