Formation of κ-carrageenan-gelatin polyelectrolyte complexes studied by 1H NMR, UV spectroscopy and kinematic viscosity measurements
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- 作者：Nicolay G. Voron&rsquo ; koa ; voronkonikolay@mail.ru" class="auth_mail" title="E-mail the corresponding author ; Svetlana R. Derkacha ; derkachsr@mstu.edu.ru" class="auth_mail" title="E-mail the corresponding author ; Mikhail A. Vovkb ; m.vovk@spbu.ru" class="auth_mail" title="E-mail the corresponding author ; Peter M. Tolstoyb ; peter.tolstoy@spbu.ru" class="auth_mail" title="E-mail the corresponding author
- 关键词：κ-Carrageenan (PubChem CID ; 11966249) ; Gelatin i.e. Collagen I ; alpha chain (PubChem CID ; 6913668) ; Casein (PubChem CID ; 134288) ; Lysozyme (PubChem CID ; 24839946) ; Chitosan (PubChem CID ; 21896651) ; Lysine (PubChem CID ; 5962) ; Hydroxylysine (PubChem CID ; 439437) ; Histidine (PubChem CID ; 6274) ; Arginine (PubChem CID ; 6322) ; Sodium alginate (PubChem CID ; 6850754) ; Deuterium oxide (PubChem CID ; 24602) ; Distilled water (PubChem CID ; 962) ; Quartz (PubChem CID ; 24261) ; Proline (PubChem CID ; 145742) ; Me
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 October 2016
- 年：2016
- 卷：151
- 期：Complete
- 页码：1152-1161
- 全文大小：1842 K
文摘
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At higher temperatures hydrophobic interactions play a defining role in a κ-carrageenan–gelatin complex formation.
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At lower temperatures electrostatic interactions become the basis of the stabilization of the complexes.
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The κ-carrageenan–gelatin complex formation leads to changes of the secondary structure of gelatin.