溶液体系内水解桃胶与酪蛋白酸钠的相互作用

The Interaction between Hydrolyzed Peach Gum and Sodium Caseinate in Aqueous Medium

以水解桃胶(HPG)和酪蛋白酸钠(NaCN)为研究对象,研究pH值、混合比例和多糖水解时间对两者之间相互作用的影响,分析复合物在不同pH值条件下的结构变化,探讨复合体系失稳机理。结果表明,添加水解桃胶可有效提高酪蛋白酸钠在酸性环境下的稳定性,随着HPG/NaCN比例的不断增大,特征pH值向更低pH点转移,在更酸条件下出现不溶物,体系等电点从4.42[m(HPG)∶m(NaCN)=1∶6]转移至2.74[m(HPG)∶m(NaCN)=6∶1];Na Cl电荷屏蔽效应表明静电作用是形成复合物的主要作用力,同时间接说明存在其它作用力的影响;水解时间为2.5 h的桃胶对酪蛋白酸钠的稳定效果最好。

Hydrolyzed peach gum（HPG） and sodium caseinate（NaCN） were studied in the experiments,pH,biopolymer mixing ratio and hydrolysis time were investigated to evaluate the effects to the interaction of two biopolymers.Forming state of complexes in different pH environment and instability mechanisms of systems were analysed.The results showed that addition of HPG could effectively improve the stability of sodium caseinate in acid conditions,increase of mixing ratio（HPG/NaCN） lead the critical pHs to lower pH points.Insoluble complexes formed in more acid conditions,system＇s isoelectric point was shifted from 4.42（1∶6,HPG∶NaCN） to 2.74（6∶1,HPG∶NaCN）; In complexes formation,electrostatic force was proved to be the major interaction force while other force also exited.HPG that hydrolysis time was 2.5 h owned the best stable effect for NaCN.