食品科学2024，Vol.45Issue(9)：51-59,9.DOI:10.7506/spkx1002-6630-20230607-061
基于静电相互作用的卵白蛋白与岩藻多糖相行为分析及流变学分析
Analysis of Phase Behavior and Rheological Properties of Ovalbumin-Fucoidan Complexes Based on Electrostatic Interaction
摘要
Abstract
In order to understand the formation process and interaction mechanism of complexes between ovalbumin(OVA)and fucoidan(FUC),turbidity titration,zeta potential measurement,circular dichroism(CD)spectroscopy,fluorescence spectroscopy and dynamic rheometer analysis were used to analyze the phase behavior and critical pH values(pHc,pH φ1 and pHmax)of OVA-FUC complexes.The zeta potential results showed that the that the critical pH for the formation of composite aggregates was closely related to the ratio of OVA to FUC and salt concentration.The zeta potential analysis indicated that the formation of composite aggregates was mainly driven by electrostatic interaction.As the OVA/FUC ratio increased,the critical pH shifted to a higher value.Low salt concentrations(c(NaCl)＜100 mmol/L)promoted the formation of aggregates,while high salt concentrations(c(NaCl)＞100 mmol/L)significantly decreased the critical pH due to electrostatic shielding.Under acidic conditions(pH 4.5),maximum viscoelasticity was observedat an OVA/FUC ratio of 20∶1(m/m)and NaCl concentration of 400 mmol/L.Our study provides a theoretical basis for the development of functional products based on sulfated polysaccharide and egg white protein.关键词
岩藻多糖/卵白蛋白/相行为/静电相互作用/流变特性Key words
fucoidan/ovalbumin/phase behavior/electrostatic interactions/rheological properties分类
轻工业引用本文复制引用
张婷,袁一心,嵇竞弘,龚泠灵,吴昕玲,刘静波,尚晓敏..基于静电相互作用的卵白蛋白与岩藻多糖相行为分析及流变学分析[J].食品科学,2024,45(9):51-59,9.基金项目
吉林省科技发展计划项目(20210402048GH) （20210402048GH）
