Fan Shengyu, Fang Fang, Lei Ailing, Zheng Jiong, Zhang Fusheng
College of Food Science, Southwest University, Chongqing 400715, China.
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47906, USA.
Foods. 2021 Aug 26;10(9):2009. doi: 10.3390/foods10092009.
The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na, K, Ca) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle size, and turbidity of the LMP/CAS complex, and lead the LMP/CAS complex to form a more regular and uniform network structure, which helped improve its stability, solubility, and rheological properties. The particle size and turbidity value of the complex achieved with Ca were higher than those obtained using Na and K. Moreover, the secondary structure of the proteins in the complex changed to adding high concentrations of Ca. Our study provides valuable information for the application of the LMP/CAS complex in the food industry.
添加盐是改善用于食品的多糖/蛋白质复合物性能的有效方法。然而，目前尚无关于不同离子对低甲氧基果胶（LMP）/酪蛋白酸钠（CAS）复合体系影响的比较研究。本研究测定了三种盐离子（Na、K、Ca）不同浓度对LMP/CAS复合物理化性质和流变学性质的影响，并对LMP/CAS复合物的结构进行了表征。结果表明，添加这三种盐离子会影响LMP/CAS复合物的ζ电位、粒径和浊度，并使LMP/CAS复合物形成更规则、均匀的网络结构，有助于提高其稳定性、溶解性和流变学性质。用Ca得到的复合物的粒径和浊度值高于用Na和K得到的。此外，添加高浓度的Ca会使复合物中蛋白质的二级结构发生变化。我们的研究为LMP/CAS复合物在食品工业中的应用提供了有价值的信息。
Zotero 插件
