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乳清蛋白/阿拉伯胶凝聚层的组成与结构

Composition and structure of whey protein/gum arabic coacervates.

作者信息

Weinbreck F, Tromp R H, de Kruif C G

机构信息

NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands.

出版信息

Biomacromolecules. 2004 Jul-Aug;5(4):1437-45. doi: 10.1021/bm049970v.

Abstract

Complex coacervation in whey protein/gum arabic (WP/GA) mixtures was studied as a function of three main key parameters: pH, initial protein to polysaccharide mixing ratio (Pr:Ps)(ini), and ionic strength. Previous studies had already revealed under which conditions a coacervate phase was obtained. This study is aimed at understanding how these parameters influence the phase separation kinetics, the coacervate composition, and the internal coacervate structure. At a defined (Pr:Ps)(ini), an optimum pH of complex coacervation was found (pH(opt)), at which the strength of electrostatic interaction was maximum. For (Pr:Ps)(ini) = 2:1, the phase separation occurred the fastest and the final coacervate volume was the largest at pH(opt) = 4.0. The composition of the coacervate phase was determined after 48 h of phase separation and revealed that, at pH(opt), the coacervate phase was the most concentrated. Varying the (Pr:Ps)(ini) shifted the pH(opt) to higher values when (Pr:Ps)(ini) was increased and to lower values when (Pr:Ps)(ini) was decreased. This phenomenon was due to the level of charge compensation of the WP/GA complexes. Finally, the structure of the coacervate phase was studied with small-angle X-ray scattering (SAXS). SAXS data confirmed that at pH(opt) the coacervate phase was dense and structured. Model calculations revealed that the structure factor of WP induced a peak at Q = 0.7 nm(-1), illustrating that the coacervate phase was more structured, inducing the stronger correlation length of WP molecules. When the pH was changed to more acidic values, the correlation peak faded away, due to a more open structure of the coacervate. A shoulder in the scattering pattern of the coacervates was visible at small Q. This peak was attributed to the presence of residual charges on the GA. The peak intensity was reduced when the strength of interaction was increased, highlighting a greater charge compensation of the polyelectrolyte. Finally, increasing the ionic strength led to a less concentrated, a more heterogeneous, and a less structured coacervate phase, induced by the screening of the electrostatic interactions.

摘要

研究了乳清蛋白/阿拉伯胶(WP/GA)混合物中的复合凝聚作用与三个主要关键参数的关系:pH值、初始蛋白质与多糖混合比例(Pr:Ps)(ini)以及离子强度。先前的研究已经揭示了在哪些条件下会形成凝聚相。本研究旨在了解这些参数如何影响相分离动力学、凝聚相组成以及凝聚相内部结构。在确定的(Pr:Ps)(ini)下,发现了复合凝聚作用的最佳pH值(pH(opt)),此时静电相互作用强度最大。对于(Pr:Ps)(ini) = 2:1,在pH(opt) = 4.0时相分离发生得最快,最终凝聚相体积最大。在相分离48小时后测定凝聚相的组成,结果表明,在pH(opt)时,凝聚相浓度最高。当(Pr:Ps)(ini)增加时,(Pr:Ps)(ini)的变化会使pH(opt)向更高值移动;当(Pr:Ps)(ini)降低时,pH(opt)则向更低值移动。这种现象是由于WP/GA复合物的电荷补偿水平所致。最后,用小角X射线散射(SAXS)研究了凝聚相的结构。SAXS数据证实,在pH(opt)时,凝聚相致密且有结构。模型计算表明,WP的结构因子在Q = 0.7 nm(-1)处产生一个峰,说明凝聚相结构更紧密,导致WP分子的相关长度更强。当pH值变为更酸性的值时,由于凝聚相结构更开放,相关峰消失。在小Q值下,凝聚相的散射图案中可见一个肩峰。这个峰归因于GA上残留电荷的存在。当相互作用强度增加时,峰强度降低,突出了聚电解质更大的电荷补偿。最后,增加离子强度会导致凝聚相浓度降低、更加不均匀且结构更少,这是由静电相互作用的屏蔽引起的。

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