The Effect of Kappa-Carrageenan on the Gelatin Solution

Kappa-紅藻膠對動物膠溶液的影響

呂政義(Cheng-Yi Lii)

《中央研究院化學研究所集刊》 25期 (1978/01) Pp. 97-104

https://doi.org/10.6522/BICAS.1978.25.12

摘要

Kappa－紅藻膠能與多種食物中的蛋白質（例：α_s－酪蛋白、黃豆、花生、棉花籽、椰子）發生反應，可增加一些對鈣不穩定的蛋白質之安定性。反應的詳細機構至今尚未完全明瞭，有關該項反應的探討對食品科學及工業界有很大的價值，由於它可能涉及一些食品營養問題，並可對食品質地及穩定性有進一步地認識。我們曾探討Kappa－紅藻膠和一些食品蛋白質的可能相互作用，發現Kappa－紅藻膠可興動物膠產生一種不溶性的複合物沈澱。其作用程度以蛋白質定量，或是透光度測定。複合物的混濁度沈澱多寡受到動物膠溶液及Kappa－紅藻膠濃度的影響。當反應過程中加入陽離子時，鎂離子比鈉離子對該項反應的影響較大，由凝膠分離層析法顯示該複合物含有Kappa－紅藻膠及動物膠。

並列摘要

The literature reports that kappa-carrageenan reacts with some proteins (α_s-casein, soy, peanut, cottonseed and coconut), and in particular it appears to have a stabilizing effect on calcium-sensitive proteins. The mechanism of these interactions is not completely understood. An understanding of the reactions would be of value to food science and technology since such interactions may be of importance in food texture and stability and may possibly have nutritional implications. We have surveyed other food proteins for possible interactions with kappa-carrageenan and in this paper report an interaction with gelatin which results in an insoluble complex. The degree of interaction was measured by Kjeldahl assay on the precipitate or by light transmittance. Complexation resulting in turbidity and precipitation is dependent on the concentration of both the gelatin and kappa-carrageenan. Addition of cations intensified the interaction with Mg^(++) and Ca^(++) having a greater effect than Na^+. Gel parmeation chromatography showed that the complex involved both macromolecules.