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Effects of κ-Carrageenan on the Structure Properties and Emulsification Stability of Myofibrillar Protein from Large Yellow Croaker (Larimichthys crocea)
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Jiangwei XU1, 2, Ye ZHANG1, Huixian DANG1, Ling GAO1, Wenjian CHENG1, 2, *
Science and Technology of Food Industry | 2026, 47(14) : 124 - 131
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Science and Technology of Food Industry | 2026, 47(14): 124-131
• Research and Investigation •
Effects of κ-Carrageenan on the Structure Properties and Emulsification Stability of Myofibrillar Protein from Large Yellow Croaker (Larimichthys crocea)
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Jiangwei XU1, 2, Ye ZHANG1, Huixian DANG1, Ling GAO1, Wenjian CHENG1, 2, *
Affiliations
  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • 2Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
Published: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025070397
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This study investigated the effects of κ-carrageenan (KC) on the structure properties and emulsification stability of myofibrillar protein (MP) from large yellow croaker. Experiments were conducted to analyze the impact of different KC concentrations on the molecular weight distribution, secondary structure, surface hydrophobicity, and active sulfhydryl content of MP. Changes in turbidity, particle size, and Zeta potential of the saline-mediated MP-KC dispersion system were also measured. The results showed that KC addition did not alter on the primary structure of MP. However, different KC concentrations promoted the unwinding of α-helix structures, significantly increasing the proportion of random coils (P<0.05). Surface hydrophobicity and active sulfhydryl content of MP also increased significantly (P<0.05). Turbidity, particle size, and potential analyses revealed that the particle size of the MP-KC dispersions decreased significantly (P<0.05), and the absolute Zeta potential value increased within a certain concentration range. Emulsions prepared from this dispersion system showed significant improvements in clarity index, viscosity, shear resistance, droplet morphology and distribution. The emulsion prepared with 1% KC exhibited the best stability performance. The results preliminarily confirmed that changes in MP structure thus enhanced MP-KC interactions contributed to improved emulsion stability. This study provides a theoretical reference for developing emulsified functional products from large yellow croaker.

large yellow croaker  /  myofibrillar protein  /  κ-carrageenan  /  structure properties  /  emulsification stability
许蒋伟, 章叶, 党慧娴, 高玲, 程文健. κ-卡拉胶对大黄鱼肌原纤维蛋白结构特性与乳化稳定性的影响. 食品工业科技, 2026 , 47 (14) : 124 -131 . DOI: 10.13386/j.issn1002-0306.2025070397
Jiangwei XU, Ye ZHANG, Huixian DANG, Ling GAO, Wenjian CHENG. Effects of κ-Carrageenan on the Structure Properties and Emulsification Stability of Myofibrillar Protein from Large Yellow Croaker (Larimichthys crocea)[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 124 -131 . DOI: 10.13386/j.issn1002-0306.2025070397
Year 2026 volume 47 Issue 14
115
51
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Article Info
doi: 10.13386/j.issn1002-0306.2025070397
  • Receive Date:2025-08-01
  • Online Date:2026-10-22
  • Published:2026-07-15
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  • Received:2025-08-01
Affiliations
    1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
    2Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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