ФАЗОВОЕ СОСТОЯНИЕ ВОДНЫХ СМЕСЕЙ РЫБНЫЙ ЖЕЛАТИН–АГАР

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Аннотация

Методами спектроскопии (ИК Фурье, УФ), турбидиметрии, квазиупругого лазерного светорассеяния и сканирующей электронной микроскопии исследовано взаимодействие рыбного желатина и агара в объеме водной фазы с образованием супрамолекулярных белок–полисахаридных комплексов. Рассмотрено влияние строения желатина (содержание аминокислотных остатков), массового соотношения агар/рыбный желатин Z и среды (pH, ионная сила I) на границы областей формирования стехиометричных и нестехиометричных комплексов, размер и ζ-потенциал частиц и, следовательно, фазовое состояние водных смесей (коллоидных растворов) биополимеров. Построены фазовые диаграммы водных смесей агара и рыбного желатина в координатах Z — характеристические pH, а также I — характеристические pH. Определены области с различным фазовым состоянием систем: однофазный раствор не связанных в комплекс биополимеров, дисперсия комплексов рыбный желатин–агар, область начала выделения из дисперсии коацерватов, область полного разделения коацерватной фазы и супернатанта. Показано, что формирование комплексов рыбный желатин–агар оказывает воздействие на микроструктуру гелей, образованных при охлаждении водных смесей биополимеров.

Об авторах

Н. Г. Воронько

Мурманский арктический университет

Email: voronkong@mauniver.ru
Мурманск, Россия

Т. Д. Кузина

Мурманский арктический университет

Email: email@example.com
Мурманск, Россия

Д. С. Колотова

Мурманский арктический университет

Email: email@example.com
Мурманск, Россия

Ю. А. Кучина

Мурманский арктический университет

Email: email@example.com
Мурманск, Россия

Ю. Ф. Зуев

Казанский институт биохимии и биофизики ФНЦ КазНЦ РАН

Email: email@example.com
Казань, Россия

С. Р. Деркач

Мурманский арктический университет

Email: email@example.com
Мурманск, Россия

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