TY - JOUR

T1 - Formation of κ-Carrageenan–gelatin (bio)polyelectrolyte complexes studied by 1H NMR, UV-spectroscopy and kinematic viscosity measurements

AU - Voron’ko, N.G.

AU - Derkach, S.R.

AU - Vovk, M.A.

AU - Tolstoy, P.M.

PY - 2016

Y1 - 2016

N2 - The intermolecular interactions between an anionic polysaccharide from the red algae -carrageenanand a gelatin polypeptide, forming stoichiometric polysaccharide–polypeptide (bio)polyelectrolyte com-plexes in the aqueous phase, were examined. The major method of investigation was high-resolution1HNMR spectroscopy. Additional data were obtained by UV absorption spectroscopy, light scattering dis-persion and capillary viscometry. Experimental data were interpreted in terms of the changing roles ofelectrostatic interactions, hydrophobic interactions and hydrogen bonds when -carrageenan–gelatincomplexes are formed. At high temperatures, when biopolymer macromolecules in solution are in thestate of random coil, hydrophobic interactions make a major contribution to complex stabilization. At thetemperature of gelatins coil helix conformational transition and at lower temperatures, electrostaticinteractions and hydrogen bonds play a defining role in complex formation. A proposed model of the-carrageenan–gelatin comp

AB - The intermolecular interactions between an anionic polysaccharide from the red algae -carrageenanand a gelatin polypeptide, forming stoichiometric polysaccharide–polypeptide (bio)polyelectrolyte com-plexes in the aqueous phase, were examined. The major method of investigation was high-resolution1HNMR spectroscopy. Additional data were obtained by UV absorption spectroscopy, light scattering dis-persion and capillary viscometry. Experimental data were interpreted in terms of the changing roles ofelectrostatic interactions, hydrophobic interactions and hydrogen bonds when -carrageenan–gelatincomplexes are formed. At high temperatures, when biopolymer macromolecules in solution are in thestate of random coil, hydrophobic interactions make a major contribution to complex stabilization. At thetemperature of gelatins coil helix conformational transition and at lower temperatures, electrostaticinteractions and hydrogen bonds play a defining role in complex formation. A proposed model of the-carrageenan–gelatin comp

U2 - 10.1016/j.carbpol.2016.06.060

DO - 10.1016/j.carbpol.2016.06.060

M3 - статья

VL - 151

SP - 1152

EP - 1161

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

ER -