Abstract
The saccharides ι-carrageenan (ι-CG) and ι-carrageenan oligosaccharides (ι-CO) exhibit different molecular chain lengths and charge intensities, which are pivotal determinants of their interactions with ovalbumin (OVA). This study investigated the interaction mechanisms between OVA and ι-CG as well as between OVA and ι-CO using experimental methods and molecular docking. The results of zeta potential showed that the strongest electrostatic interaction occurred at an OVA/ι-CG ratio of 100:13 (−1.59 ± 0.41 mV) and an OVA/ι-CO ratio of 100:10 (−1.32 ± 0.30 mV). The OVA/ι-CG complexes showed higher turbidity (1.63 ± 0.08 cm−1). Furthermore, Fourier transform infrared spectroscopy showed that ι-CG significantly altered the secondary structure of OVA, whereas ι-CO did not affect it. Fluorescence spectroscopy also verified the interactions in the OVA/ι-CG and OVA/ι-CO complexes. Both complexes exhibited shear-thinning behaviour; the largest storage modulus (G′) and loss modulus (G″) were observed at 100:13 and 100:10 ratios for OVA/ι-CG OVA/ι-CO samples, respectively. ι-CG induced OVA to form more loosely clumped aggregates, whereas OVA and ι-CO formed compact granular aggregates when observed using confocal scanning laser microscopy. Molecular docking results showed that more salt bridges were formed between ι-CG and OVA than between ι-CO and OVA. A schematic model was established to elucidate the effects of ι-CG and ι-CO on OVA. This study provides instructions for designing innovative food systems based on different charge intensities and chain lengths of saccharides.
Published Version
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