Hosseini Seyed Mohammad Hashem, Emam-Djomeh Zahra, Negahdarifar Manizhe, Sepeidnameh Marziyeh, Razavi Seyed Hadi, Van der Meeren Paul
Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186 Shiraz, Iran.
Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, 31587-11167 Karadj, Iran.
Int J Biol Macromol. 2016 Dec;93(Pt A):724-730. doi: 10.1016/j.ijbiomac.2016.09.037. Epub 2016 Sep 13.
The main objective of this work was to investigate the effects of polysaccharide type (gum Arabic, GA and/or carboxymethyl cellulose, CMC) and concentration (0-0.2% (w/w)) on the electrostatic interactions with β-lactoglobulin (BLG). Biopolymer interaction was studied using turbidimetric analysis, dynamic light scattering (DLS), electrophoretic mobility and relative viscosity measurements. Complexes were developed at pH values below the isoelectric point (pI) of BLG. Increasing polysaccharide concentration increased the stability of nanocomplexes through increasing the negative charges carried by complexes. The differences between GA and CMC were attributed to the polysaccharide structure (linear or branched chains), charge density and flexibility. Phase contrast optical microscopy showed that complexation was of nucleation and growth type mechanism. Relative viscosity measurements confirmed that wrapping phenomenon occurred in both associative mixtures.
这项工作的主要目的是研究多糖类型（阿拉伯胶，GA和/或羧甲基纤维素，CMC）及其浓度（0 - 0.2%（w/w））对与β-乳球蛋白（BLG）静电相互作用的影响。使用比浊分析、动态光散射（DLS）、电泳迁移率和相对粘度测量研究生物聚合物相互作用。在低于BLG等电点（pI）的pH值下形成复合物。增加多糖浓度通过增加复合物所带负电荷来提高纳米复合物的稳定性。GA和CMC之间的差异归因于多糖结构（线性或支链）、电荷密度和柔韧性。相差光学显微镜显示络合作用是成核和生长型机制。相对粘度测量证实两种缔合混合物中均发生了包裹现象。
