Exploring the Rheological and Structural Characteristics of Novel Pectin-Salecan Gels

The hydrogels based on natural polysaccharide offers high hydrophilicity and excellent biocompatibility while exhibiting soft physical properties related to texture and tissues, making them ideal candidates for food and biomedical applications. Herein, a new gel system composed of pectin and salecan (PS) was designed and prepared, and its structural and functional characteristics were further explored by scanning electron microscopy and rheological testing. Data fitting based on Herschel–Bulkley (HB) and Power-Law models enable in-depth comparisons and elucidations of the PS gels’ flow behavior. The cyclic strain time scanning test gave an interesting maximum strain recovery rate of about 70%; meanwhile, the creep data reported an adjustable creep compliance of 0.0146 to 0.1802. The comprehensive analysis of the structure and rheological exploration of the novel pectin-salecan hydrogels demonstrated their potential advantages over pectin and broader applicability in different food or biomedical fields.