Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
复制标题
卵清蛋白-阿拉伯树胶复合凝聚层的结构特征和流变特性
DOI：
10.1016/j.foodchem.2018.03.141
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发表时间：
2018-09-15
期刊：
影响因子：
8.8
通讯作者：
Zhou, Wenhua
中科院分区：
文献类型：
--
作者：
Niu, Fuge;Kou, Mengxuan;Zhou, Wenhua
卵清蛋白（OVA）-阿拉伯胶（GA）复合凝聚体形成后，获得了更有序的晶体结构，蛋白质变性温度从72 ℃提高到96 ℃。GA可以降低pH诱导的卵清蛋白构象扰动。GA的存在改善了α-螺旋和β-转角区域对pH的稳定性，但对无规卷曲和β-折叠结构域的影响较小。与测试的其他pH值（4.0、3.4、3.0、2.7）相比，复合凝聚层在pH 3.7下显示出最高的粘度值，这是由于OVA和GA的更强的相互作用。与在pH 4.0下获得的凝聚物相比，在pH 3.7下获得的凝聚物观察到大的触变环。此外，盐的浓度和OVA：GA的比例影响的流变性能，通过影响复合物的结构和组成。OVA和GA之间的相互作用越强，粘弹性越强。
After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96 degrees C. GA can reduce the pH-induced conformational perturbations of ovalbumin. The presence of GA improved the stability of the alpha-helix and beta-turn regions against pH, but showed less influence on the random coil and beta-sheet domains. The complex coacervates showed the highest viscosity value at pH 3.7 compared with the other pH values tested (4.0, 3.4, 3.0, 2.7) due to the stronger interactions of OVA and GA. A large thixotropic loop was observed for the coacervate obtained at pH 3.7 compared with that obtained at pH 4.0. Moreover, the salt concentration and OVA: GA ratio influenced the rheological properties by affecting the structure and composition of the complexes. A stronger interaction between OVA and GA led to greater viscoelastic properties.