明胶和刺槐豆胶在水相体系中的热力学相容性。
Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems.
机构信息
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
出版信息
Food Chem. 2022 Mar 30;373(Pt B):131584. doi: 10.1016/j.foodchem.2021.131584. Epub 2021 Nov 11.
The influence of total concentration, biopolymer mixing ratio, and ionic strength on the association of tragacanth gum (TG) and gelatin (G) in the aqueous system during acidification was investigated. The onset of soluble complex formation appeared at pH, where both biopolymers carried a negative charge. Insoluble complexes were formed at pH by a further pH decrease, owing to increased interactions between the polymers. The complexes formed at pH still had partly high negative surface charge. Complex coacervation was observed at pH due to the growing size and number of insoluble complexes. The ζ value of the G- TG significantly decreased at pH, which was subjected to phase separation. Turbidity decreased at pH as a result of complex decomposition. The maximum efficiency of complex formation was at the salt-free samples. NaCl reduced critical pHs and complex formation efficiency by screening the ionized groups on the biopolymers.
考察了总浓度、生物聚合物混合比和离子强度对酸化过程中黄原胶（TG）和明胶（G）在水相系统中缔合的影响。在 pH 值下，两种生物聚合物均带负电荷，开始出现可溶性复合物的形成。由于聚合物之间相互作用的增加，在 pH 值下通过进一步降低 pH 值形成不溶性复合物。在 pH 值下形成的复合物仍然具有部分高负表面电荷。由于不溶性复合物的尺寸和数量不断增加，在 pH 值下观察到了复合物凝聚。由于相分离，在 pH 值下 G-TG 的 ζ 值显著降低。由于复合物分解，浊度在 pH 值下降。在无盐样品中，复合物形成的效率达到最大值。NaCl 通过屏蔽生物聚合物上的离子化基团来降低临界 pH 值和复合物形成效率。
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