Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-12 DOI:10.1016/j.foodhyd.2025.111751

Irina L. Zhuravleva , Boris B. Berezin , Vladimir E. Piskarev , Evgeniya A. Bezrodnykh , Sergey N. Kulikov , Vladimir E. Tikhonov , Yurij A. Antonov

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Abstract

Phosvitin (PV) as a highly phosphorylated egg yolk protein has an essential role as emulsifier in food technology and cosmetics. However, the interaction of PV with natural or modified polysaccharides has not been studied or elucidated yet. In this work, we show the main features of the interaction between PV and partially N-reacetylated short and long chain chitosan (RCHI) derivatives in acidic medium, where PV and chitosan are oppositely charged, and in alkalescent medium at pH > pK_a of chitosan. It is shown that PV binds RCHI strongly regardless of the sign of the overall charge (OC) of RCHI and solution acidity. The yield of insoluble complexes (ICs) weakly depends on the OC, molecular weight (MW: 12, 27, and 99 kDa) of RCHI and is more than 90 %. At pH 5.8, the binding constants of PV with RCHIs having MW of 11.8, 27.0 and 99.4 kDa are 1.8 × 10⁵ M⁻¹, 1.5 × 10⁵ and 1.3 × 10⁵, respectively. ICs are formed and stabilized mainly by hydrogen and electrostatic bonds. The complexation increases the content of β-sheet structures in PV at pH 5.8 whereas an increase in the content of unordered structure occurs at pH 7.4. The mechanism of unusually strong binding of PV with RCHI in alkalescent medium is discussed.

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磷维素与壳聚糖的相互作用：pH、离子强度和温度的影响

磷脂（PV）是一种高度磷酸化的蛋黄蛋白，在食品加工和化妆品中具有重要的乳化剂作用。然而，PV与天然或改性多糖的相互作用尚未被研究或阐明。在这项工作中，我们展示了PV和部分n -再乙酰化的短链和长链壳聚糖（RCHI）衍生物在酸性介质中相互作用的主要特征，其中PV和壳聚糖具有相反的电荷，以及在pH >的碱性介质中；壳聚糖的pKa。结果表明，无论RCHI的总电荷（OC）和溶液酸度如何，PV都能与RCHI强结合。不溶性配合物（ic）的产率与RCHI的OC、分子量（分子量分别为12、27和99 kDa）有微弱的关系，产率在90%以上。在pH为5.8时，PV与分子量为11.8、27.0和99.4 kDa的RCHIs的结合常数分别为1.8 × 105 M−1、1.5 × 105和1.3 × 105。集成电路主要由氢键和静电键形成和稳定。pH值为5.8时，络合作用增加了PV中β-片结构的含量，而pH值为7.4时，无序结构的含量增加。讨论了PV与RCHI在碱性介质中异常强结合的机理。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.