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The aggregation behavior and structure of blends of κ-carrageenan and ε-polylysine hydrochloride
Polymer International ( IF 2.9 ) Pub Date : 2021-09-09 , DOI: 10.1002/pi.6293 Jie Tian 1 , Tingting Li 1 , Srinivas Janaswamy 2 , Nan Wang 1 , Shuang Song 1 , Hang Qi 1 , Chengrong Wen 1
Polymer International ( IF 2.9 ) Pub Date : 2021-09-09 , DOI: 10.1002/pi.6293 Jie Tian 1 , Tingting Li 1 , Srinivas Janaswamy 2 , Nan Wang 1 , Shuang Song 1 , Hang Qi 1 , Chengrong Wen 1
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Polypeptides play a key role in improving food quality, and understanding their interactions with polysaccharides would be beneficial to developing new foods. Herein, κ-carrageenan (KC) and ε-polylysine hydrochloride (PLH) were chosen as the model polysaccharide and polypeptide, respectively, to study polysaccharide/polypeptide complexes. The KC/PLH solutions were characterized for turbidity as a function of mass ratio, pH, salts and stirred conditions at 0.5 and 1 mg mL–1 concentrations. The solutions at a KC/PLH mass ratio of 7:3 have the highest turbidity, and the turbidity is stable in acidic conditions, decreases with increase in pH in alkaline conditions and salt concentration, and increases with increase of stirred time and temperature. The Fourier transform infrared spectra suggest that the amide I band of PLH disappears along with a change in the amide II band upon complexing with KC. These changes further influence the microstructure and reveal a rough, non-uniform and large irregular cavity network structure. Indeed, these observations are intimately associated with the dynamic interactions persistent at the molecular level between the KC and PLH. © 2021 Society of Industrial Chemistry.
中文翻译：
κ-角叉菜胶和ε-聚赖氨酸盐酸盐混合物的聚集行为和结构
多肽在提高食品质量方面起着关键作用，了解它们与多糖的相互作用将有利于开发新食品。在此，分别选择κ-角叉菜胶（KC）和ε-聚赖氨酸盐酸盐（PLH）作为模型多糖和多肽来研究多糖/多肽复合物。KC/PLH 溶液的浊度表征为 0.5 和 1 mg mL –1的质量比、pH、盐和搅拌条件的函数浓度。KC/PLH质量比为7:3的溶液浊度最高，在酸性条件下浊度稳定，在碱性条件下随着pH值和盐浓度的增加而降低，随着搅拌时间和温度的增加而增加。傅里叶变换红外光谱表明 PLH 的酰胺 I 带随着与 KC 复合时酰胺 II 带的变化而消失。这些变化进一步影响了微观结构，揭示了粗糙、不均匀和大的不规则空腔网络结构。事实上，这些观察结果与 KC 和 PLH 之间在分子水平上持续存在的动态相互作用密切相关。© 2021 工业化学学会。
更新日期：2021-09-09
中文翻译：
κ-角叉菜胶和ε-聚赖氨酸盐酸盐混合物的聚集行为和结构
多肽在提高食品质量方面起着关键作用，了解它们与多糖的相互作用将有利于开发新食品。在此，分别选择κ-角叉菜胶（KC）和ε-聚赖氨酸盐酸盐（PLH）作为模型多糖和多肽来研究多糖/多肽复合物。KC/PLH 溶液的浊度表征为 0.5 和 1 mg mL –1的质量比、pH、盐和搅拌条件的函数浓度。KC/PLH质量比为7:3的溶液浊度最高，在酸性条件下浊度稳定，在碱性条件下随着pH值和盐浓度的增加而降低，随着搅拌时间和温度的增加而增加。傅里叶变换红外光谱表明 PLH 的酰胺 I 带随着与 KC 复合时酰胺 II 带的变化而消失。这些变化进一步影响了微观结构，揭示了粗糙、不均匀和大的不规则空腔网络结构。事实上，这些观察结果与 KC 和 PLH 之间在分子水平上持续存在的动态相互作用密切相关。© 2021 工业化学学会。
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