Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion.

This study aimed to investigate the non-covalent complexation between hyaluronic acid (HA) and tilapia protein isolate (TPI) on the stability of oil-in-water (O/W) TPI emulsion. The results showed that HA binds to TPI through electrostatic, hydrophobic, and hydrogen bonding interactions, forming homogeneous hydrophilic TPI-HA complexes. The binding of HA promoted the structural folding of TPI and altered its secondary structure during pH neutralization.

Tapioca Starch Improves the Quality of Surimi Gel by Enhancing Molecular Interaction in the Gel System.

The gel prepared using () surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of surimi gel after complexing with tapioca starch.