STUDY OF BIOPOLYMERS INTERACTIONS: PROTEIN – POLYSACCHARIDE ISOLATED FROM FLAX SEEDS

Agata Yakovleva, Valentin Uschapovskiy, Irina Minevich
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Abstract

The aim of the study is to investigate the interaction of proteins and polysaccharides obtained from flax seeds. Objectives: to study the phase behavior during the interaction of protein concentrate solutions and flax seed polysaccharides; to investigate the interaction of flax seed proteins and polysaccharides at different pH. The objects of the study were flax seed processing products: protein concentrate, polysaccharide extract and their mixtures. Polysaccharides were isolated from flax seeds by extraction, followed by concentration of the extract using a rotary evaporator and drying in a spray dryer. The protein product was obtained by alkaline extraction from mucus-free and defatted flax seeds. To obtain a homogeneous 1 % protein solution, the product was homogenized, followed by holding the solution at 50 °C and constant stirring for 2 hours. To study protein-polysaccharide interactions, protein and polysaccharide solutions were mixed in the ratios of 9:1, 7:3, 1:1, 3:7, 1:9, respectively. Physicochemical parameters were determined using standard analysis methods. The protein content in the products was determined according to GOST 10846-91, and the humidity was determined according to GOST 10856-96. The pH value was measured using an I-160MI laboratory ion meter. Spectrophotometric analysis methods were performed on a PE-5400 spectrophotometer. As in the bovine serum albumin solution, residues of tryptophan, tyrosine, and phenylalanine were found in the spectrum of flax protein in the UV range. When measuring the optical density of solutions of protein, polysaccharides and their mixtures, the behavior of the system was determined by the content of the predominant component. In acidic environments, mixed systems form two-phase systems regardless of the ratio of components. At equal concentrations of the initial solutions (0.3 %), the mixed systems remained monodisperse and stable at neutral pH and a component ratio of 1:1.
研究生物聚合物之间的相互作用:从亚麻籽中分离出的蛋白质-多糖
本研究旨在探讨从亚麻籽中提取的蛋白质和多糖之间的相互作用。目标:研究浓缩蛋白溶液和亚麻籽多糖相互作用过程中的相行为;研究亚麻籽蛋白质和多糖在不同 pH 值下的相互作用。研究对象是亚麻籽加工产品:浓缩蛋白、多糖提取物及其混合物。多糖是通过萃取从亚麻籽中分离出来的,然后用旋转蒸发仪将萃取物浓缩,并在喷雾干燥机中干燥。蛋白质产品是从无粘液和脱脂的亚麻籽中通过碱性提取获得的。为了获得均匀的 1 % 蛋白质溶液,先将产品均质,然后将溶液保持在 50 °C 并持续搅拌 2 小时。为研究蛋白质与多糖的相互作用,蛋白质和多糖溶液分别按 9:1、7:3、1:1、3:7、1:9 的比例混合。理化参数采用标准分析方法测定。产品中的蛋白质含量根据 GOST 10846-91 测定,湿度根据 GOST 10856-96 测定。pH 值使用 I-160MI 实验室离子仪测量。分光光度分析方法在 PE-5400 分光光度计上进行。与牛血清白蛋白溶液一样,在紫外线范围内的亚麻蛋白质光谱中发现了色氨酸、酪氨酸和苯丙氨酸的残留物。在测量蛋白质、多糖及其混合物溶液的光密度时,系统的行为取决于主要成分的含量。在酸性环境中,无论成分比例如何,混合体系都会形成两相体系。在初始溶液浓度相同(0.3%)的情况下,混合体系在中性 pH 值和 1:1 的组分比例下保持单分散性和稳定性。
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