College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Int J Biol Macromol. 2024 Oct;277(Pt 1):133596. doi: 10.1016/j.ijbiomac.2024.133596. Epub 2024 Jul 1.
In order to investigate the effect of glucono-δ-lactone (GDL) and different salt ions (Na and Ca) induction on the cold-set gels of bovine serum albumin (BSA)-arabinoxylan (AX), the gel properties and structure of BSA-AX cold-set gels were evaluated by analyzing the gel strength, water-holding capacity, thermal properties, and Fourier Transform Infrared (FTIR) spectra. It was shown that the best gel strength (109.15 g) was obtained when the ratio of BSA to AX was 15:1. The addition of 1 % GDL significantly improved the water-holding capacity, gel strength and thermal stability of the cold-set gels (p < 0.05), and the microstructure was smoother. Low concentrations of Na (3 mM) and Ca (6 mM) significantly enhanced the hydrophobic interaction and hydrogen bonding between BSA and AX after acid induction, and the Na-induced formation of a denser microstructure with a higher water-holding capacity (75.51 %). However, the excess salt ions disrupted the stable network structure of the cold-set gels and reduced their thermal stability and crystalline structure. The results of this study contribute to the understanding of the interactions between BSA and AX induced by GDL and salt ions, and provide a basis for designing hydrogels with different properties.
为了研究葡萄糖酸-δ-内酯（GDL）和不同盐离子（Na 和 Ca）诱导对牛血清白蛋白（BSA）-阿拉伯木聚糖（AX）冷凝胶的影响，通过分析凝胶强度、持水能力、热性能和傅里叶变换红外（FTIR）光谱来评估 BSA-AX 冷凝胶的凝胶性质和结构。结果表明，当 BSA 与 AX 的比例为 15:1 时，获得了最佳的凝胶强度（109.15 g）。添加 1%的 GDL 显著提高了冷凝胶的持水能力、凝胶强度和热稳定性（p<0.05），且微观结构更加平滑。低浓度的 Na（3 mM）和 Ca（6 mM）在酸诱导后显著增强了 BSA 和 AX 之间的疏水相互作用和氢键，Na 诱导形成了具有更高持水能力（75.51%）的更致密的微观结构。然而，过量的盐离子破坏了冷凝胶的稳定网络结构，降低了其热稳定性和结晶结构。本研究的结果有助于理解 GDL 和盐离子诱导的 BSA 和 AX 之间的相互作用，为设计具有不同性质的水凝胶提供了依据。
