ABSTRACT Pinctada martensii protein isolates (PPIs) and polysaccharide complexes of different mixing ratios (10:1, 10:2, 10:3) were prepared at the optimal pH. The characteristics of PPIs and complexes were compared by determination of solubility, emulsifying properties, surface hydrophobicity, thermal properties, rheological behavior, and fourier transform infrared (FT-IR) spectroscopy. Compared with PPIs, the solubility of complexes changed to different degrees, and 10:3 PPI-pectin complex had the highest solubility (10.02 ± 0.68%). The emulsion properties of 10:2 and 10:3 PPI-alginate complexes were significantly higher than produced from other systems. The conjugation of PPI and pectin evidently reduced surface hydrophobicity of PPI. Denaturation temperatures of complexes were generally higher than that of PPIs. The gel network of PPI and complexes was formed within 70–80°C at pH 7.0 and G′ values of complexes were lower than that of PPIs. FT-IR spectroscopy showed O-H stretching of water absorption, C-C and C-O stretching and C-H bending of colloidal polysaccharides were improved in complexes.

中文翻译：

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珍珠贝（Pinctada martensii）分离蛋白及其与三种亲水多糖的静电复合物功能特性的比较研究

摘要 在最佳 pH 值下制备了不同混合比（10:1、10:2、10:3）的马氏珠母贝分离蛋白 (PPI) 和多糖复合物。通过测定溶解度、乳化性能、表面疏水性、热性能、流变行为和傅里叶变换红外 (FT-IR) 光谱，比较了 PPI 和复合物的特性。与PPIs相比，复合物的溶解度有不同程度的变化，10:3的PPI-果胶复合物的溶解度最高（10.02±0.68%）。10:2 和 10:3 PPI-海藻酸盐复合物的乳液性能明显高于其他系统。PPI 和果胶的结合明显降低了 PPI 的表面疏水性。配合物的变性温度普遍高于 PPI。PPI 和复合物的凝胶网络在 70-80°C 内形成，pH 为 7.0，复合物的 G'值低于 PPI。FT-IR 光谱表明复合物中胶体多糖的吸水率、CC 和CO 拉伸以及CH 弯曲得到改善。