迷迭香酸的添加对明胶凝胶体系的影响

Effect of rosemary acid on properties of gelatin gel

将不同质量浓度的迷迭香酸(Ros A)加入到兔皮明胶中,通过荧光光谱、凝胶强度、流变学、聚丙烯酰胺凝胶电泳(SDS-polyacrylamide gel electrophoresis,SDS-PAGE)和圆二色谱(circular dichroism,CD)等测定方法研究Ros A的添加对明胶凝胶体系的影响。结果表明,Ros A能使兔皮明胶内源荧光静态猝灭,说明两者之间形成了复合物; Ros A可以提高明胶的凝胶强度、储能模量和损耗模量,但对明胶的胶凝和熔化温度影响不大;凝胶电泳结果表明,Ros A与明胶之间的相互作用主要是氢键等非共价键;圆二色谱表明,Ros A的加入使得明胶肽链结构部分展开,α螺旋含量减少,β折叠含量增加。

Rosemary( RosA) was added into rabbit skin gelatin,the effect of RosA on properties of gelatin gel was studied by using fluorescence spectroscopy,gel strength,rheology,polyacrylamide gel electrophoresis,circular dichroism spectroscopy. RosA could quench the fluorescence of gelatin,and it was a static quenching process with the formation of complex substance. The gel strength,storage modulus and loss modulus of gelatin were improved by Ros A addition,but it did not substantially alter the thermal transition points of gelatin. Gel electrophoresis showed that the interaction between RosA and gelatin were mainly non-covalent bonds such as hydrogen bonds. Circular dichroism showed that the addition of RosA resulted in partial peptide chain unfolding with decreasing in α-helix and increasing in β-sheet.