Interaction investigation and phase transition of carrageenan/lysozyme complex system

Detalhes bibliográficos
Autor(a) principal: ZHANG,Chunlan
Data de Publicação: 2022
Outros Autores: NING,Yuli, JIA,Yin, KANG,Mengyao, HE,Yawen, XU,Wei, SHAH,Bakht Ramin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404
Resumo: Abstract Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope, Zeta potential. The results showed that the main force between Ly and CRG is electrostatic interaction, and the Ly/CRG composite system has undergone three phase transition states: co-solubilization, gelation and aggregation. At pH = 1-3, the oppositely charged CRG and Ly form complexes based on electrostatic interaction. Whereas at pH = 12, both CRG and Ly are negatively charged and they repel each other electrostatically. The electrostatic shielding effect of salt ions had a greater impact on the formation of Ly/CRG complex. Temperature had a certain degree of influence on the structure and turbidity of the composite system. The interaction between polysaccharides and proteins can have a significant impact on the structure and stability of complex systems and the study of polysaccharide and protein complexes which will help to expand their application in food and medicine.
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spelling Interaction investigation and phase transition of carrageenan/lysozyme complex systemlysozymeκ-carrageenanionic strengthtemperatureinteractionAbstract Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope, Zeta potential. The results showed that the main force between Ly and CRG is electrostatic interaction, and the Ly/CRG composite system has undergone three phase transition states: co-solubilization, gelation and aggregation. At pH = 1-3, the oppositely charged CRG and Ly form complexes based on electrostatic interaction. Whereas at pH = 12, both CRG and Ly are negatively charged and they repel each other electrostatically. The electrostatic shielding effect of salt ions had a greater impact on the formation of Ly/CRG complex. Temperature had a certain degree of influence on the structure and turbidity of the composite system. The interaction between polysaccharides and proteins can have a significant impact on the structure and stability of complex systems and the study of polysaccharide and protein complexes which will help to expand their application in food and medicine.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.87222info:eu-repo/semantics/openAccessZHANG,ChunlanNING,YuliJIA,YinKANG,MengyaoHE,YawenXU,WeiSHAH,Bakht Ramineng2022-10-31T00:00:00Zoai:scielo:S0101-20612022000101404Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-31T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Interaction investigation and phase transition of carrageenan/lysozyme complex system
title Interaction investigation and phase transition of carrageenan/lysozyme complex system
spellingShingle Interaction investigation and phase transition of carrageenan/lysozyme complex system
ZHANG,Chunlan
lysozyme
κ-carrageenan
ionic strength
temperature
interaction
title_short Interaction investigation and phase transition of carrageenan/lysozyme complex system
title_full Interaction investigation and phase transition of carrageenan/lysozyme complex system
title_fullStr Interaction investigation and phase transition of carrageenan/lysozyme complex system
title_full_unstemmed Interaction investigation and phase transition of carrageenan/lysozyme complex system
title_sort Interaction investigation and phase transition of carrageenan/lysozyme complex system
author ZHANG,Chunlan
author_facet ZHANG,Chunlan
NING,Yuli
JIA,Yin
KANG,Mengyao
HE,Yawen
XU,Wei
SHAH,Bakht Ramin
author_role author
author2 NING,Yuli
JIA,Yin
KANG,Mengyao
HE,Yawen
XU,Wei
SHAH,Bakht Ramin
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv ZHANG,Chunlan
NING,Yuli
JIA,Yin
KANG,Mengyao
HE,Yawen
XU,Wei
SHAH,Bakht Ramin
dc.subject.por.fl_str_mv lysozyme
κ-carrageenan
ionic strength
temperature
interaction
topic lysozyme
κ-carrageenan
ionic strength
temperature
interaction
description Abstract Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope, Zeta potential. The results showed that the main force between Ly and CRG is electrostatic interaction, and the Ly/CRG composite system has undergone three phase transition states: co-solubilization, gelation and aggregation. At pH = 1-3, the oppositely charged CRG and Ly form complexes based on electrostatic interaction. Whereas at pH = 12, both CRG and Ly are negatively charged and they repel each other electrostatically. The electrostatic shielding effect of salt ions had a greater impact on the formation of Ly/CRG complex. Temperature had a certain degree of influence on the structure and turbidity of the composite system. The interaction between polysaccharides and proteins can have a significant impact on the structure and stability of complex systems and the study of polysaccharide and protein complexes which will help to expand their application in food and medicine.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.87222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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