不同钠盐存在下的凝胶行为。

The gelling behavior of gellan in the presence of different sodium salts.

机构信息

School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.

School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

出版信息

Int J Biol Macromol. 2021 Dec 15;193(Pt A):768-777. doi: 10.1016/j.ijbiomac.2021.10.173. Epub 2021 Oct 28.

DOI:10.1016/j.ijbiomac.2021.10.173

PMID:34717982

Abstract

It is well known that metal ions have great effects on gelling behaviors of gellan aqueous systems, however, the effects of their co-ions - anions have rarely been studied. Herein, we investigated the effects of four kinds of sodium salts with different anions (NaCl, CHCOONa, NaCO and NaCHO) on gelling behaviors of gellan aqueous systems in terms of gelling temperature and gel hardness. It was found that, when [Na] was low (20 mM), the salt with Cl or CHCOO favored the gelling of gellan aqueous systems, while the salt with CO or CHO took adverse effects probably because CO or CHO could react with divalent cations (Ca and Mg) in gellan to form precipitates or chelates and break their interactions with gellan (salt bridges). When [Na] was high (50 or 80 mM), all the four kinds of salts facilitated gelling due to the shielding effects of high concentrations of Na on the negative charges along the gellan chains, and followed the order of: Cl > CHCOO > CO > CHO. This study demonstrates the effects of anion kind of salts on gelling behaviors of gellan aqueous systems and provides references for the application of gellan.

摘要

众所周知，金属离子对凝胶多糖水体系的胶凝行为有很大影响，但其共离子——阴离子的影响却很少被研究。本文研究了四种不同阴离子（NaCl、CHCOONa、NaCO 和 NaCHO）的钠盐对凝胶多糖水体系胶凝行为的影响，包括胶凝温度和凝胶硬度。结果表明，当[Na]较低（20 mM）时，Cl 或 CHCOO 盐有利于凝胶多糖水体系的胶凝，而 CO 或 CHO 盐则可能产生不利影响，因为 CO 或 CHO 可与凝胶多糖中的二价阳离子（Ca 和 Mg）反应生成沉淀或螯合物，从而破坏它们与凝胶多糖的相互作用（盐桥）。当[Na]较高（50 或 80 mM）时，由于高浓度 Na 对凝胶多糖链上的负电荷的屏蔽作用，四种盐都促进了胶凝，其影响顺序为：Cl > CHCOO > CO > CHO。本研究表明了阴离子种类对凝胶多糖水体系胶凝行为的影响，为凝胶多糖的应用提供了参考。