食品科学 ›› 2021, Vol. 42 ›› Issue (6): 1-7.doi: 10.7506/spkx1002-6630-20191224-282

• 食品化学 •    下一篇

非共价作用力对鱼明胶-果胶复合凝胶体系的影响

王梦楠,涂宗财,胡月明,王辉   

  1. (1.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;2.江西师范大学 国家大宗淡水鱼加工技术研发分中心,江西 南昌 330022;3.江西师范大学 江西省淡水鱼高值化利用工程技术研究中心,江西 南昌 330022)
  • 出版日期:2021-03-25 发布日期:2021-03-29
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860428);国家现代农业产业技术体系建设专项(CARS-25-28); 江西省重点研发计划项目(20192ACB60005)

Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems

WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui   

  1. (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; 3. Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China)
  • Online:2021-03-25 Published:2021-03-29

摘要: 通过调节pH值(4、5、6、7、8、9)改变鱼明胶-果胶复合凝胶体系的非共价相互作用状态,研究氢键、疏水相互作用和静电排斥作用对鱼明胶-果胶复合胶体凝胶特性的影响。结果表明,鱼明胶-果胶在pH 5时形成超大分子的复合聚集体,疏水相互作用最强,且复合体之间也具有强烈的静电引力。鱼明胶-果胶在pH 7时氢键较强。鱼明胶-果胶在pH 9时静电斥力最强。以疏水相互作用主导的复合胶体稳定性较差,但鱼明胶-果胶复合胶体的胶融温度和凝胶温度均较高;而以静电排斥主导的复合胶体具有较高的凝胶强度和稳定性;以氢键主导的复合胶体具有更强的凝胶网络结构,体系更加稳定。因此,不同的非共价相互作用对鱼明胶-果胶复合胶体的性质作用不同,这对建立蛋白质-多糖复合凝胶体系目标性质具有基础作用。

关键词: 鱼明胶;果胶;氢键;疏水相互作用;静电排斥作用;凝胶特性

Abstract: This study aimed to explore the effects of changing the non-covalent interactions hydrogen bonds, hydrophobic interactions and electrostatic repulsion by adjusting pH (4, 5, 6, 7, 8, and 9) on the characteristics of fish gelatin-pectin composite gel systems. At pH 5, the composite gel system formed a supermolecular complex with the strongest hydrophobic interaction and there was a strong electrostatic attraction among the complexes. The composite gel system exhibited the strongest hydrogen bond at pH 7, and the strongest electrostatic repulsion at pH 9. The stability of the composite gel system dominated by hydrophobic interaction was poorer, but the melting and gelling temperature were relatively higher, while the composite gel system driven by electrostatic repulsion had higher gel strength and stability. The composite gel system dominated by hydrogen bonds formed a stronger and more stable gel network structure. Therefore, the different non-covalent interactions had different effects on the properties of fish gelatin-pectin complex systems, which would provide a foundation for developing protein-polysaccharide complex gel systems with desired properties.

Key words: fish gelatin; pectin; hydrogen bond; hydrophobic interaction; electrostatic repulsion; gel properties

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