In order to understand the effect of pH on the formation of electrostatic complexes between lysozyme and low methoxyl (LM) pectin, mixtures were prepared at a fixed lysozyme concentration (0.714g.L-1) by progressive addition of LM pectin (from 0 to 4g.L-1). Turbidity analysis allowed to determine specific conditions of pH and lysozyme/LM pectin ratio for optimal complex aggregation. The intrinsic fluorescence enhancement observed upon binding of LM pectin to lysozyme was correlated with the formation of intermolecular aggregates. Conversely, the intrinsic fluorescence decrease observed at higher LM pectin amounts was correlated with the dissociation of intermolecular aggregates. UV absorption spectroscopy showed modifications in lysozyme conformation during both the aggregation phase and the dissociation phase. The role of electrostatic interactions in the formation of lysozyme/LM pectin complexes is discussed in relation to the overall structure and the charge density profile of the two biopolymers.

译文

为了了解pH对溶菌酶和低甲氧基 (LM) 果胶之间静电复合物形成的影响,通过逐渐加入LM果胶 (0至4g.L-1),在固定的溶菌酶浓度 (0.714g.L-1) 下制备混合物。浊度分析可以确定pH和溶菌酶/LM果胶比率的特定条件,以实现最佳的复合聚集。LM果胶与溶菌酶结合后观察到的固有荧光增强与分子间聚集体的形成有关。相反,在较高的LM果胶量下观察到的固有荧光降低与分子间聚集体的解离有关。紫外吸收光谱显示,在聚集相和解离相中,溶菌酶构象都发生了变化。讨论了静电相互作用在溶菌酶/LM果胶复合物形成中的作用,涉及两种生物聚合物的整体结构和电荷密度分布。

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