Complex coacervation of α-lactalbumin with gum arabic: Effect of environmental condition, mass ratio, and biopolymer concentration

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-10-01 DOI:10.1016/j.foostr.2022.100296

Jiang Yi , Dixue Luo , Qingyu He , Zhen Wen , Yujuan Lu

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Abstract

The coacervate formation and interaction between α-lactalbumin (ALA) and gum arabic (GA) was investigated with turbidimetric analysis, fluorescence spectroscopy, atom force microscopy (AFM), and isothermal titration calorimetry (ITC). Critical pH values (pH_c, pH_φ1, pH_opt and pH_φ2) of phase transitions for ALA-GA complexes (1:1, 0.1%, w/v) without NaCl, representing the formation of soluble and insoluble complexes, were 4.95, 3.85, 3.70, and 2.30, respectively. pH and NaCl concentrations are dominant in influencing the formation of ALA-GA complexes. AFM graphs evidently indicated the formation, association, and dissociation of ALA-GA complex. ITC results confirmed that the formation of soluble ALA/GA complex was a spontaneous exothermic process, and the electrostatic interaction between ALA and GA was stronger at pH 3.0 than that at pH 4.9 and 5.6. The obtained information of this study provides insights into the interaction between ALA and GA and expands the application of ALA-based formulations in food systems with desirable functionality.

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α-乳清蛋白与阿拉伯胶的复合凝聚:环境条件、质量比和生物聚合物浓度的影响

采用浊度法、荧光光谱法、原子力显微镜（AFM）和等温滴定量热法（ITC）研究了α-乳清蛋白（ALA）与阿拉伯树胶（GA）的凝聚层形成及其相互作用。在没有NaCl的情况下，ALA-GA络合物（1:1，0.1%，w/v）的相变临界pH值（pHc，pHφ1，pHopt和pHφ2）分别为4.95，3.85，3.70和2.30，代表可溶性和不溶性络合物的形成。pH和NaCl浓度是影响ALA-GA复合物形成的主要因素。AFM图谱清楚地显示了ALA-GA复合物的形成、缔合和离解。ITC结果证实，可溶性ALA/GA复合物的形成是一个自发的放热过程，在pH 3.0时ALA与GA之间的静电相互作用比在pH 4.9和5.6时更强。本研究获得的信息为ALA和GA之间的相互作用提供了见解，并扩展了基于ALA的配方在具有理想功能的食品系统中的应用。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.