SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Liaoning Key Laboratory of Food Nutrition and Health, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2024 Jul;273(Pt 2):133173. doi: 10.1016/j.ijbiomac.2024.133173. Epub 2024 Jun 15.
Sodium alginate (SA) and chito oligosaccharide (COS) are widely used food additives in the food industry, and exploring their interaction to form polyelectrolyte complexes (PECs) may provide insights into food development. In the present study, the effects of viscosity-average molecular weight (M) and relative amounts of SA on the formation of sodium alginate/chito oligosaccharide polyelectrolyte (SCP) complexes were investigated. The results showed that the electrostatic interaction between -COOH and -NH and the hydrogen bonding between OH, were attributed to the formation of the SCP complexes. Then the formation and properties of SCP complexes were greatly dependent on the M and the relative amount of SA. SA with M of ≥2.16 × 10 Da could form spherical SCP complexes, while the SA/COS ratio (w/w) ≥ 0.8 was not conducive to the formation of SCP complexes. Moreover, the SCP complexes were more stable in the gastric environment than in the intestinal condition. In addition, 1.73 × 10 Da was the optimal M of SA for SCP complexes formation. This study contributed to a comprehensive understanding of the interaction between SA and COS, and shed light on the potential application of SA and COS formulation to develop new food products.
海藻酸钠（SA）和壳寡糖（COS）是食品工业中广泛使用的食品添加剂，探索它们形成聚电解质复合物（PECs）的相互作用可能为食品开发提供新的思路。本研究考察了粘度平均分子量（M）和 SA 相对用量对海藻酸钠/壳寡糖聚电解质（SCP）复合物形成的影响。结果表明，-COOH 和 -NH 的静电相互作用以及 OH 之间的氢键是 SCP 复合物形成的原因。然后，SCP 复合物的形成和性质极大地依赖于 M 和 SA 的相对用量。M 大于等于 2.16×10 Da 的 SA 可以形成球形 SCP 复合物，而 SA/COS 比值（w/w）大于等于 0.8 不利于 SCP 复合物的形成。此外，SCP 复合物在胃环境中比在肠道条件下更稳定。此外，SA 形成 SCP 复合物的最佳 M 为 1.73×10 Da。本研究有助于全面了解 SA 和 COS 之间的相互作用，并为开发新型食品产品提供了关于 SA 和 COS 配方的潜在应用的启示。
