蛋白质与多糖的静电作用是生物体内一个基本医学-化学现象,是实现自组装的主要驱动力,可利用这种非共价作用设计和构筑理想的微结构.以大豆分离蛋白(Soybean Protein Isolates,SPI)和壳聚糖(Chitosan,CS)为原料,采用浊度法考察了配比、溶液pH值、离子强度和温度对SPI与CS在溶液中相互作用的影响.结果显示,由于pH值影响静电作用强度,从而成为影响SPI与CS相互作用的主要因素,其中,当pH值为5.5 ～6.6时,SPI与CS可以实现有效结合.在较低的离子强度下,有利于形成具有紧凑结构的CS/SPI聚集体,较高离子强度下聚集体发生解离.蛋白质受热发生变性,多肽链上的疏水氨基酸残基暴露在溶液中,导致与壳聚糖链的疏水作用增强.DLS结果显示,CS与SPI自组装形成了分布均一的纳米粒子,变性后的SPI与CS形成的纳米粒子粒径有所增大,分布均一;经戊二醛交联,粒径有所减小.SEM显示,壳聚糖单层膜表面存在龟裂现象,与SPI形成双层膜后龟裂消失;同时,单层膜厚度约为300 nm,双层膜厚度约为500 nm.
参考文献
| [1] | J.-L.Doublier;C.Garnier;D.Renard;C.Sanchez.Protein-polysaccharide interactions[J].Current opinion in colloid & interface science,20003/4(3/4):202-214. |
| [2] | C.L.Cooper;P.L.Dubin;A.B.Kayitmazer;S.Turksen.Polyelectrolyte-protein complexes[J].Current opinion in colloid & interface science,20051/2(1/2):52-78. |
| [3] | Xiaoyan Zhao;Qiang Ao;Fusheng Chen;Wentong Xue;Lite Li;Jie Liu.Effect of reverse micelle on conformation of soy globulins: A Raman study[J].Food Chemistry,20091(1):176-182. |
| [4] | 田琨;管娟;邵正中;陈新.大豆分离蛋白结构与性能[J].化学进展,2008(4):565-573. |
| [5] | Xu J T;Ren J H;Ye L F.Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins.Chemistry[A].,2010(1059):71-90. |
| [6] | E. Molina;A. Papadopoulou;D.A. Ledward.EmuIsifying properties of high pressure treated soy protein isolate and 7S and 1lS globulins[J].Food hydrocolloids,20013(3):263-269. |
| [7] | Gonzalez de Mejia E;Dia V P.Chemistry and Biological Properties of Soybean Peptides and Proteins[M].Texture,and Flavor of Soy,ACS Sympos Ser,2010(1059):133-154. |
| [8] | Sun XS;Wang DH;Zhang L;Mo XQ;Zhu L;Bolye D.Morphology and phase separation of hydrophobic clusters of soy globular protein polymers[J].Macromolecular bioscience,20084(4):295-303. |
| [9] | Adachi M;Utsumi S.Effects of Designed Sulfhydryl Groups and Disulfide Bonds into Soybean Proglycinin on Its Structural Stability and Heat-Induced Gelation.[J].Journal of Agricultural and Food Chemistry,200418(18):5717-5723. |
| [10] | Scilingo A A;A(n)òn M C.Calorimetric Study of Soybean Protein Isolates:Effect of Calcium and Thermal Treatments[J].Journal of Agricultural and Food Chemistry,199644(12):3751-3756. |
| [11] | Pedro A. Alvarez;Hosahalli S. Ramaswamy;Ashraf A. Ismail.High pressure gelation of soy proteins: Effect of concentration, pH and additives[J].Journal of food engineering,20083(3):331-340. |
| [12] | F. Speroni;V. Beaumal;M. de Lamballerie;M. Anton;M.C. Anon;M.C. Puppo.Gelation Of Soybean Proteins Induced By Sequential High-pressure And Thermal Treatments[J].Food Hydrocolloids,20095(5):1433-1442. |
| [13] | Van der Linden E;Venema P.Self-assembly and Aggregation of Proteins[J].Current Opinion in Colloid & Interface Science,200712(4/5):158-165. |
| [14] | D. Pamela Jaramillo;Robert F. Roberts;John N. Coupland.Effect of pH on the properties of soy protein-pectin complexes[J].Food Research International,20114(4):911-916. |
| [15] | Ping-Hsiu Huang;Hao-Te Lu;Yuh-Tai Wang.Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion[J].Journal of Agricultural and Food Chemistry,201117(17):9623-9628. |
| [16] | Xiao Jun-xia;Yu Hai-yan;Yang Jian.Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic[J].Food Chemistry,20114(4):1267-1272. |
| [17] | S.E. Molina Ortiz;M.C. Puppo;J.R. Wagner.Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems[J].Food hydrocolloids,20046(6):1045-1053. |
| [18] | S.L.Turgeon;C.Schmitt;C.Sanchez.Protein-polysaccharide complexes and coacervates[J].Current opinion in colloid & interface science,20074/5(4/5):166-178. |
| [19] | 何乃普;王荣民.蛋白质与高分子的自组装[J].化学进展,2012(01):94-100. |
| [20] | Majeti N.V. Ravi Kumar.A review of chitin and chitosan applications[J].Reactive & functional polymers,20001(1):1-27. |
| [21] | Marguerite Rinaudo.Chitin and chitosan:Properties and applications[J].Progress in Polymer Science,20067(7):603-632. |
| [22] | C.K.S. Pillai;Willi Paul;Chandra P. Sharma.Chitin and chitosan polymers: Chemistry, solubility and fiber formation[J].Progress in Polymer Science,20097(7):641-678. |
| [23] | George M;Abraham TE.Polyionic hydrocolloids for the intestinal delivery of protein drugs: Alginate and chitosan - a review[J].Journal of Controlled Release: Official Journal of the Controlled Release Society,20061(1):1-14. |
| [24] | M.N.V.Ravi.Kumar;R.A.A.Muzzarelli;C.Muzzarelli.Chitosan Chemistry and Pharmaceutical Perspectives[J].Chemical Reviews,200412(12):6017-6084. |
| [25] | Xu Y;Du Y.Effect of molecular structure of chitosan on protein delivery properties of chitosan nanoparticles.[J].International Journal of Pharmaceutics,20031(1):215-226. |
| [26] | 何乃普;何玉凤;王荣民;宋鹏飞;周云;李刚.蛋白质高分子结合体[J].化学进展,2010(12):2388-2396. |
| [27] | Jia Wu;Fang Zhong;Yue Li;C.F. Shoemaker;Wenshui Xia.Preparation and characterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blended films[J].Food hydrocolloids,20131(1):82-91. |
| [28] | Attila E;Pavlath;William O.Edible Films and Coatings:Why,What,and How[M].Edible Films and Coatings for Food Applications.Springer Dordrecht Heidelberg London New York,2009:2-3. |
| [29] | Xi Zhang;Jun-Ru Qi;Kang-Kang Li;Shou-Wei Yin;Jin-Mei Wang;Jian-Hua Zhu;Xiao-Quan Yang.Characterization of soy β-conglycinin-dextran conjugate prepared by Maillard reaction in crowded liquid system[J].Food Research International,20122(2):648-654. |
| [30] | N. Neirynck;P. Van der Meeren;S. Bayarri Gorbe;S. Dierckx;K. Dewettinck.Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins[J].Food hydrocolloids,20046(6):949-957. |
| [31] | Dickinson E;Izgi E.Foam Stabilization by Protein-Polysaccharide Complexes[J].Food research interanational,1996113(1/2):191-201. |
| [32] | Jung S;Roussel-Philippe C;Briggs JL;Murphy PA;Johnson LA.Limited hydrolysis of soy proteins with endo- and exoproteases[J].Journal of the American Oil Chemists' Society,200410(10):953-960. |
| [33] | Lamsal B P;Jung S;Johnson L A.Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis.[J].LWT-Food Science & Technology,20077(7):1215-1223. |
| [34] | Ducel V.;Richard J.;Saulnier P.;Popineau Y.;Boury F..Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets[J].Colloids and Surfaces, A. Physicochemical and Engineering Aspects,20042/3(2/3):239-247. |
| [35] | Seyrek E;Dubin P L;Tribet C.Ionic Strength Dependence of Protein-polyelectrolyte Interactions[J].Biomacromolecules,20034(2):273-282. |
| [36] | 马德柱;何平笙;徐种德.高聚物的结构与性能[M].北京:科学出版社,2000:544-545. |
| [37] | Rangavajhyala N.;Hanna M.;Ghorpade V..SOLUBILITY AND MOLECULAR PROPERTIES OF HEAT-CURED SOY PROTEIN FILMS[J].Journal of Agricultural and Food Chemistry,199711(11):4204-4208. |
上一张
下一张
上一张
下一张
计量
- 下载量()
- 访问量()
文章评分
- 您的评分：
-
10%
-
20%
-
30%
-
40%
-
50%