食品与发酵工业2023，Vol.49Issue(24)：80-87,8.DOI:10.13995/j.cnki.11-1802/ts.033598
果胶酯化度对酪蛋白-果胶相互作用及其复合物性能的影响
Interaction and properties of the noncovalent of casein-pectin complexes:Effect of esterified degree of pectin
摘要
Abstract
The complex of casein with pectin can improve the solubility and stability of casein.However,it is easily affected by the degree of esterification of pectin.Therefore,the effects of different degrees of esterification of pectins on the interaction and the properties of complexes were investigated by a combined experimental and computational study.Results showed that the optimum mass ratio of casein to pectin with 36.1％,41.6％,47.8％,and 67.9％degrees of esterification was 4∶1,4∶1,4∶1,and 5∶1,respectively.When the de-gree of esterification increased from 36.1％to 67.9％,the solubility of casein at pH 4.6 increased by 10.44％.The results of molecular dynamics simulation showed that the complex of β-casein with pectin with 67.9％degree of esterification had a relatively low root mean square deviation(0.36 nm)and binding energy(-1.91 ×106 kJ/mol),indicating relatively high stability.Electrostatic interaction played a major role in the combination of β-casein and pectin and was beneficial in reducing the turbidity of the casein-pectin complex at pH 4.6.The results of infrared spectrum analysis showed that amino acid residues in casein interacted with ester carbonyl and carboxyl groups in pectin.This study demonstrated the effect of the degree of esterification of pectin on the property of the casein-pectin complex by experiment and theoretical calculation,which provided a reference to improve the utilization of casein and the property of the casein-pectin complex.关键词
酪蛋白/果胶/静电相互作用/分子动力学模拟/光谱分析Key words
casein/pectin/electrostatic interaction/molecular dynamics simulation/spectrum analysis引用本文复制引用
刘敏,罗国柳,覃小丽,刘郁琪,刘雄,钟金锋..果胶酯化度对酪蛋白-果胶相互作用及其复合物性能的影响[J].食品与发酵工业,2023,49(24):80-87,8.基金项目
国家自然科学基金(31501446) （31501446）
重庆市自然科学基金(cstc2019jcyj-msxmX0113) （cstc2019jcyj-msxmX0113）
