Abstract
Interactions between gelatin aggregates (G, 0.5 wt%) and an anionic polysaccharide hsian-tsao gum (HG, 0–0.25 wt%) in aqueous solutions were investigated at 25 °C using zeta potentiometry, turbidimetric analysis, dynamic light scattering, confocal laser scanning microscopy (CLSM), fluorescence spectra and circular dichroism measurements. The results indicated that soluble and insoluble G-HG complexes formed mainly through electrostatic interactions followed critical pH-dependent structure-forming events. The phase transition points (pHφ1, pHopt and pHφ2) shifted to lower pH with HG increased, whereas pHc kept constant. Conformational transitions of G from α-helix to β-sheet were promoted by interacting with HG, concurrent with changes in environment of hydrophobic residues. Additionally, CLSM evidenced phase transitions of G from homogeneity to separation occurred by interaction with HG, forming G-HG complexes with G centered and HG absorbed on the periphery. Findings aided in understanding interactions mechanism between G and HG to further apply HG in designing new food matrixes.
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