【作者】 王美美； 王妍惠； 段腊梅； 温蓓桐； 代文清； 吕长鑫；

【Author】 Wang Meimei;Wang Yanhui;Duan Lamei;Wen Beitong;Dai Wenqing;Lü Changxin;College of Food Science and Technology,Bohai University;

【机构】 渤海大学食品科学与工程学院；

【摘要】 复合凝聚是由两种带相反电荷的聚电解质在溶液中发生缔合形成相分离的过程。对于蛋白-多糖体系,复合凝聚主要是由蛋白质和多糖带电基团间的静电相互作用产生的。本文以明胶/阿拉伯胶为复凝聚体系,探讨pH、蛋白/多糖质量比及离子强度对复凝聚体系的影响,并采用傅里叶红外光谱仪、差示扫描量热仪、扫描电子显微镜对凝聚物进行表征。结果表明,在未添加NaCl,体系pH为3.4,明胶/阿拉伯胶质量比为1:1时,生成的凝聚物浊度最大为0.533。pH和离子强度是影响明胶/阿拉伯胶静电复合的主要因素,通过影响体系内的电荷平衡来影响凝聚物的形成。提高蛋白质/多糖质量比有利于相互作用的发生,当蛋白/多糖比为1:1时,多糖链达到饱和,静电相互作用力最大。红外光谱图表明凝聚物是明胶的-NH₃⁺与阿拉伯胶的-COO^-之间发生静电相互作用而形成的;与单独的明胶相比,凝聚物的峰值变形温度由120.76℃提高至134.12℃,热稳定性显著提高;扫描电镜图片显示凝聚物呈现紧凑致密的网状结构。更多还原

【Abstract】 Complex coacervation was a process of phase separation formed by the association of two polyelectrolytes with opposite charges in solution.For the protein-polysaccharide system,the complex condensation was mainly caused by the electrostatic interaction between the charged groups of proteins and polysaccharides.In this paper,gelatin/Arabic gum was used as the complex coacervation system,and the effects of pH,protein/polysaccharide mass ratio and ionic strength on the complex condensation system were discussed,and the condensates were characterized by Fourier transform infrared spectrometer,differential scanning calorimeter and scanning electron microscope.The results showed that when the mass ratio of gelatin to Arabic gum was 1:1,the turbidity of the condensatewas0.533 when pH was 3.4 and the mass ratio of gelatin to Arabic gum was 1:1 without NaCl.pH and ionic strength are the main factors affecting the electrostatic recombination of gelatin/Arabic gum,which affect the formation of condensates by affecting the charge balance in the system.Increasing the protein/polysaccharide mass ratio is beneficial to the occurrence of the interaction.When the protein/polysaccharide ratio is 1:1,the polysaccharide chain is saturated and the electrostatic interaction force is the largest.The infrared spectrum shows that the condensate is formed by the electrostatic interaction between gelatin-NH₃⁺ and Arabic gum-COO^-.Compared with the single gelatin the peak deformation temperature of the condensate increases from 120.76 ℃ to 134.12 ℃,and the thermal stability is significantly improved.Scanning electron microscope images show that the condensate shows a compact and compact network structure.更多还原