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Formation and Composition of Arachin/Carrageenan Complexes: Effects of Protein/Polysaccharide Ratio

机译:植物肠杆菌/角叉菜胶复合物的形成和组成:蛋白质/多糖比的影响

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The formation and composition of arachin/carrageenan complexes at various protein/polysaccharide ratios (r) have been studied by a combination of turbid metric titration and composition analysis. Our results suggest that an increase in r favors the formation of complex coacervates. Unlike pectin/β-lacto globulin, due to the strong polyelectrolyte nature of carrageenans, no pH_(Φ2) was observed in the pH titration curves of arachin/carrageenan even at pH as low as 2.0. Our composition analysis results indicated that at higher r, the coacervate was more concentrated.
机译:通过混浊度量滴定和组成分析的组合研究了各种蛋白质/多糖比例(R)的植物植物/角叉菜胶复合物的形成和组合物。我们的研究结果表明,R有利于组成复杂的凝聚层的形成。与果胶/β-乳酰菌蛋白不同,由于角叉菜胶的强聚电解质性质,在植物群/角叉菜胶的pH滴定曲线中,甚至在pH低至2.0的pH下也没有观察到pH_(φ2)。我们的成分分析结果表明,在较高的R时,凝聚率更浓缩。

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