Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Int J Biol Macromol. 2012 May 1;50(4):925-31. doi: 10.1016/j.ijbiomac.2012.02.020. Epub 2012 Feb 25.
Spectrophotometric and light scattering measurements, along with optical microscopy, were used to follow the complexation and coacervation process that occur when β-lactoglobulin (BLG)/tragacanthin (T) mixed dispersions (0.3 wt.% total concentration; BLG:T ratio of 2:1) were brought from pH 6 to pH 2. In addition, the coupling of slow in situ acidification of the mixture and rheometry was utilised to gain deeper insights into pH-induced structural transitions during the assembly process. The results obtained by this multi-methodological approach allowed the associative phase separation process to be parameterised in terms of a set of characteristic pH values (~5.3, ~4.8, ~4.5, ~4.15, ~4, ~3.8, ~2.5) at which critical structural changes took place. Investigation of the absorbance profiles of complexed/coacervated systems as a function of time revealed that several transitions could occur at different time scales. Morphological changes in the assemblies and the subsequent formation of some flocculant substances during the late stage of process were clearly visualised using microscopy.
分光光度法和光散射测量以及光学显微镜被用来跟踪β-乳球蛋白(BLG)/黄蓍胶(T)混合分散体(总浓度为 0.3wt.%;BLG:T 比例为 2:1)从 pH 6 到 pH 2 时发生的络合和凝聚过程。此外,利用混合物的原位缓慢酸化和流变学的耦合来深入了解组装过程中 pH 诱导的结构转变。这种多方法方法获得的结果允许根据一组特征 pH 值(约 5.3、约 4.8、约 4.5、约 4.15、约 4、约 3.8、约 2.5)来参数化缔合相分离过程,在这些 pH 值下发生关键的结构变化。研究复合物/凝聚物系统的吸光度曲线随时间的变化表明,在不同的时间尺度上可能发生几个转变。使用显微镜可以清楚地观察到在过程的后期阶段,组装体的形态变化以及随后形成的一些絮凝物质。