Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China.
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China.
Colloids Surf B Biointerfaces. 2021 Jul;203:111758. doi: 10.1016/j.colsurfb.2021.111758. Epub 2021 Apr 10.
Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pH of 5.6-5.8, followed by intermolecular insoluble complexes formed at pH of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1.6-1.8 (pH). WPI/HA mixtures showed shear thinning behavior and elastic property. Whey protein underwent significant α-helix structure change when interacting with HA in range of pH>pH > pH and at low R values (1:4 and 1:2). Scanning electronic microscope (SEM) pictures showed pH and mixing ratio dependent microstructural changes corresponding with phase transition. Data may provide helpful information for further application of WPI/HA complexes in medical, food and cosmetic fields.
乳清蛋白分离物 (WPI) 和透明质酸 (HA) 之间的相互作用的特征是 pH 值 (6.0-1.0) 和蛋白质与多糖的比例 (R，1:4-10:1) 的函数。在 pH 值为 5.6-5.8 时形成分子内可溶性复合物，随后在 pH 值为 4.4-4.6 时形成分子间不溶性复合物。低于 4:1 的比例的复合物在 pH 值为 2.4 时达到最大光值，而高于 4:1 的样品在 pH 值为 3-3.4 时达到峰值，然后沉淀。WPI/HA 共凝聚物在 pH 值 1.6-1.8(pH)完全解离为可溶性复合物。WPI/HA 混合物表现出剪切稀化行为和弹性特性。当 WPI 与 HA 在 pH 值>pH 值范围内相互作用时，WPI 发生了显著的 α-螺旋结构变化，并且在低 R 值 (1:4 和 1:2) 时也是如此。扫描电子显微镜 (SEM) 照片显示了与相转变相对应的 pH 值和混合比依赖性的微观结构变化。这些数据可为进一步将 WPI/HA 复合物应用于医学、食品和化妆品领域提供有价值的信息。
