酪蛋白-卡拉胶体系交互作用机理的研究

The Study of Interactional Mechanism on Protein-Carrageenan System

本文探讨了蛋白质与阴性多糖之间的作用类型及作用模式，提出了一种蛋白质一阴性多糖的凝胶网络模型，并进行了初步的研究和验证。通过研究酪蛋白-卡拉胶体系在添加不同浓度的氯化钠和尿素后，凝胶强度和粘度变化情况，结果表明，蛋白质与阴性多糖的交互作用力是以静电作用为主，疏水作用和氢键的作用不明显。而亚微观结构研究则表明凝胶网络越致密、均匀以及网络支架大小越均一，则体系的凝胶强度越高，同时也表明体系的凝胶体是以卡拉胶为主体而形成的三维空间网络结构，蛋白质分子均匀吸附在网络的支架上，而不是以胶粒的形成存在于网络的连接区。

In this thesis, the styles of acting force and the mode of action between protein and anionic-polysaccharide were explored. A model of gelling network on protein-anionic -polysaccharide system was advanced,and tested preliminarily. After comparison the change of gel strength and viscosity adding before and after different concentration of sodium chloride and urea,the results showed that the electrostatic force played a tnain role in the acting force in the protein -anionic -polysaccharide system,the contribution of hydrophobic force and hydrogen bone was not obvious. The submicroscopic structure studies showed that if the gel network was more compact and homogeneous,the gel strength was higher. At the same time,it also showed that the 3 - D network structure was a form composed mainly of carrageenan,and then protein molecules absorbed regularly on the backbone of network ; hut not existed on the junction in the form of idiozome.