The Structure and Nature of Protein-Polvsaccharide Complexes
نویسندگان
چکیده
Many food systems consist of mixtures of protein and polysaccharide and many are also thermally processed. Potential interaction phenomena in solutions ofprotein and polysaccharide are described using the following probes: sedimentation velocity and sedimentation equilibrium analytical ultracentrifugation, dynamic light scattering and total intensity light scattering coupled to an on-line gel permeation chromatography system. Specifrcally the following mixtures were studied: (i) unheated and heated solutions containing mixtures of bovine serum albumin (BSA) and a highly characterised alginate; (ii) unheated anO triated solutions of BSA with a well characterised pectin; (iii) solutions of dry heated mixtures of BSA with a dextran. In (i) a strong dependence on heating temperature is demonstrated; in (ii) no interaction is observed, rather the pectin itself appears thermally unstable; in (iii) the size of the comptex appears to depend critically on the molar ratio of BSA to dextran.
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