The Effects Of Dynamic High Pressure Microfluidization Treatment Ways On Structure And Properties Of Pectin-Lactoferrin Complexes

Polysaccharides and proteins which have rich nutrition and many special functional properties,are important macromolecules.Therefore,they are widely used in food industry as ingredients.The current studies on polysaccharide and protein complexes have shown that certain functional properties of the complex will well comparing to a single polymer.In addition to the envirnmental factor such as pH and ionic strength,modern physical treatment technology can also induce the formation of polysaccharides and protein complexes.Three kinds of lactoferrin-pectin complexes were prepared by using dynamic high pressure microfluidization?DHPM?with different ways in this paper.The complex of M_LFP was prepared by mixing of lactoferrin?LF?pretreated with DHPM and pectin?P?,M_PLF was prepared by mixing of pectin pretreated with DHPM and LF,and M_LFP was prepared by treating mixture of LF and pectin with DHPM.The present study was undertaken to explore the effects of DHPM treatments ways on the properties and structure of the complexes for improving the theoretical basis for the regulation of protein-polysaccharide complexation.In this paper,main conclusions are as follows:1.Three different LF-pectin complexes were prepared by DHPM treatments with different ways,and the particle size was Control>M_LFP>M_LFP>M_PLF.The pH stabilities,ion stabilities,and storage stabilities of the complexes were studied.The results shown that DHPM treatment has no obvious effect on the stability of LF-pectin complexes.The four complexes all have good storage stabilities?30 days storage at4°C?and ionic stability?ion concentration?800 mmol/L?.In the pH range of 4.0⁷.0,there is no significant change in particle size.2.In this paper,the effect of DHPM treatment ways on the structure of LF-pectin complex was investigated.The results of fluorescence spectroscopy and circular dichroism confirmed the change of complexes structures.Meanwhile,by scanning electron microscopy and atomic force microscopy,observed the morphology of the complexes were changed from flake to porous or filamentous.Furthermore,the mechanism of DHPM treatment ways affecting the formation of LF-pectin complex is preliminarily inferred.Specifically,LF-pectin complex is the structure in which the negatively charged pectin is coated on the outer side of LF by electrostatic interaction.And the ways of DHPM treatment is different,the morphology of LF and pectin chains in the complex are also different,which finally led to the difference of structure of the formed complex.3.The DHPM treatment enhanced the dispersibilities of the complexes,reduced the emulsifying properties.The processing ways is different,and the properties changes are also different.The emulsifying properties were Control>M_LFP>M_PLF>M_LFP,and the dispersibilities were M_LFP>M_PLF>M_LFP>Control.Four kinds of particles were prepared into emulsion and characterized.The pH stabilities,ion stabilities,and storage stabilities were studies.The results showed that all the four emulsions had good storage stabilities,and the emulsion was stable in the pH range of 5.0⁹.0,but the emulsion occured delamination when the ion concentration reached 320 mmol/L.