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Complex Coacervation of Milk Proteins with Sodium Alginate
Journal of Agricultural and Food Chemistry ( IF 6.1 ) Pub Date : 2018-02-28 00:00:00 , DOI: 10.1021/acs.jafc.7b03915
Elham Ghorbani Gorji 1 , Abdul Waheed 2 , Roland Ludwig 1 , José Luis Toca-Herrera 3 , Gerhard Schleining 1 , Sara Ghorbani Gorji 4
Affiliation  

Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) and isothermal titration calorimetric (ITC) measurements as a function of pH (1.0–7.0) and protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions for BSA–ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of soluble and insoluble complexes of a protein–ALG mixture (2:1) at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG–ALG, critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively. The pHopt values, expressed by the highest optical density, were pH 2.8 for BSA–ALG and 2.4 for BLG–ALG. TEM and zeta-potential results showed that maximum coacervate formation occurred at pH 4.2 for both protein–polysaccharide solutions. The interaction between BLG–ALG and BSA–ALG was spontaneously exothermic at pH 4.2 according to ITC measurements. The findings of this study provide insights to a thorough understanding about the nature of interactions between milk proteins and ALG and formulate new applications for food, pharmaceutical, nutraceutical, and cosmetics applications.

中文翻译:

藻蛋白与牛奶蛋白的复合凝聚

通过浊度分析,β-电势,粒度,粘度,透射电子显微镜(TEM)和等温滴定量热法(ITC)测量,研究了β-乳球蛋白(BLG)和牛血清白蛋白(BSA)与藻酸钠(ALG)凝聚形成的情况。 pH(1.0–7.0)和蛋白质/藻酸盐混合比(1:1、1.5:1、2:1、1:0和0:1 wt。)的函数。对于BSA-ALG络合物相变(pH值的临界pH值Ç,pH值φ1,和pHφ φ2表示蛋白质-ALG混合物(2:1)的可溶性和不溶性复合物的形成)在pH 4.8,4.2和1.8,分别。对于BLG–ALG,临界pH值(pH CpHφ1pHφ2)分别为4.8、4.2和1.6。以最高光密度表示的pH opt值,BSA–ALG的pH值为2.8,BLG–ALG的pH值为2.4。TEM和ζ电位结果表明,两种蛋白质-多糖溶液在pH 4.2时都有最大的凝聚层形成。根据ITC测量,在pH 4.2下,BLG–ALG和BSA–ALG之间的相互作用自发放热。这项研究的发现为深入了解牛奶蛋白与ALG之间相互作用的本质提供了见识,并为食品,制药,营养保健品和化妆品应用制定了新的应用。
更新日期:2018-02-28
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