Термодинамический анализ роли межмолекулярных взаимодействий в структурообразующих свойствах системы: мальтодекстрин - легумин - низкомолекулярное поверхностно-активное вещество тема диссертации и автореферата по ВАК РФ 02.00.04, кандидат химических наук Анохина, Мария Сергеевна

• Анохина, Мария Сергеевна
• кандидат химических наук
• 2008

Оглавление диссертации кандидат химических наук Анохина, Мария Сергеевна

1. СПИСОК СОКРАЩЕНИЙ И УСЛОВНЫХ ОБОЗНАЧЕНИЙ

2. ВВЕДЕНИЕ

3. ОБЗОР ЛИТЕРАТУРЫ

3.1. Крахмал и мальтодекстрины, как структурообразующие компоненты пищевых систем

3.2. Роль взаимодействия крахмала и мальто декстринов с низкомолекулярными поверхностно-активными веществами (ПАВ) в структурообразующих свойствах полисахаридов

3.3. Роль взаимодействия крахмала и мальто декстринов с белками в структурообразующих свойствах биополимеров

3.4. Комплексообразование белков с низкомолекулярными ПАВ

4. ЦЕЛИ И ЗАДАЧИ РАБОТЫ

5. ЭКСПЕРИМЕНТАЛЬНАЯ ЧАСТЬ

5.1. Объекты исследования

5.1.1. Легумин

5.1.2. Мальтодекстрины

5.1.3. Амилоза и амилопектин

5.1.4. Низкомолекулярные поверхностно-активные вещества (ПАВ)

5.2. Методы исследования

5.2.1. Приготовление растворов биополимеров, низкомолекулярных ПАВ и их смесей

5.2.2. Методика выделения легумина ("IIS" глобулиновой фракции) из кормовых бобов

5.2.3. Определение концентраций и инкрементов показателей преломления в растворах биополимеров и их комплексов с 43 низкомолекулярными ПАВ

5.2.4. Калориметрия смешения

5.2.5. Дифференциальная сканирующая калориметрия (ДСК)

5.2.6. Тензиометрия

5.2.7. Метод статического лазерного светорассеяния

5.2.8. Метод динамического лазерного светорассеяния

5.2.9. Вискозиметрия

5.2.10. Оценка пёнообразующей способности биополимеров их 53 комплексов с низкомолекулярными ПАВ

6. РЕЗУЛЬТАТЫ И ИХ ОБСУЖДЕНИЕ

6.1. Влияние мальтодекстринов на термодинамические свойства легумина в объёме водного раствора и на границе раздела фаз вода/воздух

6.1.1. Простые смеси мальтодекстринов и легумина в водной среде

6.1.2. Ковалентные конъюгаты мальтодекстринов и легумина в водной среде

Введение диссертации (часть автореферата) на тему «Термодинамический анализ роли межмолекулярных взаимодействий в структурообразующих свойствах системы: мальтодекстрин - легумин - низкомолекулярное поверхностно-активное вещество»

Для того чтобы ближе подойти к пониманию процессов структурообразования в наиболее важных для практики многокомпонентных биополимерных системах актуальным является усложнение модельных систем и переход от наиболее изученных "бинарных" систем, содержащих, два ключевых компонента к "тройным" системам, содержащим третий ключевой компонент. Такая задача, в частности, является актуальной для коллоидных систем пищевого и фармацевтического назначения, в которых эмульгаторами или пенообразователями выступают, как правило, смеси белков и низкомолекулярных поверхностно активных веществ (ЕМ ПАВ), а стабилизаторами структуры - различные по природе полисахариды. К моменту начала нашей работы взаимное влияние этих ключевых компонентов на их структурообразующие свойства в объёме водной среды и на границе раздела фаз в таких "тройных" системах оставалось практически неизученным. Это не только осложняло выбор и целенаправленное использование, формирующих структуру коллоидных систем, компонентов, но и сдерживало выпуск продукции, обладающей усовершенствованными или уникальными составом, структурой и физической стабильностью.Актуальность проведённого исследования также обусловлена выбором "тройной" системы для изучения, а именно, системы: легумин -мальтодекстрин - НМ ПАВ, в которой легумин и мальтодекстрины по отдельности являются одними из наиболее перспективных ингредиентов для разработки инновационных продуктов пищевого и фармацевтического назначения. Так, легумин (1 IS глобулин) - это основной запасной белок кормовых бобов, который является полноценным растительным белком, и, кроме того, аналогом 1 IS глобулинов других широко распространённых семян бобовых, например, сои или гороха. Повышенный интерес к свойствам этих белков в настоящее время обусловлен всё возрастающими требованиями потребителей по замене животных белков растительными в выпускаемых продуктах коллоидного типа. В свою очередь мальтодекстрины, являясь гидролитическими продуктами главного резервного полисахарида растений, крахмала, лишены многих, присущих ему недостатков. Они хорошо растворяются как в холодной, так и в горячей воде и при этом способны эффективно контролировать вязкость и текстуру выпускаемых продуктов; они обладают антикристаллизационными свойствами, могут связывать больше воды, по сравнению с нативными крахмалами и препятствовать процессу синерезиса (т.е. отделения воды) в крахмал содержащих продуктах; кроме того, их гелеобразующие, наиболее высокомолекулярные, фракции обладают органолептическими свойствами схожими со свойствами жиров, что определяет их успешное использование в качестве заменителей жиров в разработке низкожирных продуктов. Таким образом, мальтодекстрины находят всё более широкое и разнообразное применение, благодаря предоставляемой ими уникальной возможности решать в комплексе возникающие перед производителем задачи. Однако, целенаправленное использование как мальтодекстринов, так и растительных белков, на практике сдерживается недостатком фундаментальных знаний об их поведении в реально важных многокомпонентных системах, к которым можно, например, отнести пищевые коллоидные системы. Так, в частности, к моменту начала нашей работы наиболее полно было изучено взаимодействие пищевых белков животного и растительного происхождения с НМ ПАВ, тогда как только ограниченная информации была доступна о взаимодействии НМ ПАВ с мальтодекстринами. При этом оставался открытым вопрос о механизме взаимодействия нейтральных молекул мальтодекстринов с амфифильными молекулами заряженных /незаряженных НМ ПАВ в водной среде. Кроме того, в литературе отсутствовали данные о характере взаимодействия и взаимовлияния 1 IS глобулинов и мальтодекстринов в смешанных растворах и коллоидных системах.

Заключение диссертации по теме «Физическая химия», Анохина, Мария Сергеевна

ВЫВОДЫ

1. Впервые показано, что структурообразующие свойства легумина в объеме и на границе раздела фаз могут быть изменены за счет формирования водородных связей с молекулами мальтодекстринов в водной среде.

2. Впервые установлено комплексообразование между мальтодекстринами и НМ ПАВ в водной среде, которое сопровождается как увеличением самоассоциации мальтодекстринов, так и существенным изменением поверхностной активности НМ ПАВ на границе раздела фаз вода/воздух. Причем, характер изменения этих свойств зависел как от строения НМ ПАВ (длины углеводородного "хвоста" и величины заряда полярной "головы"), так и от строения мальтодекстринов, а, именно, от их степени полимеризации, что определяет их способность или неспособность к спирализации.

3. Предложена термодинамически обоснованная схема молекулярного механизма образования комплексов между анионными НМ ПАВ и мальтодекстринами в водной среде.

4. Впервые было установлено, что добавление мальтодекстринов к смесям глобулярного белка - легумина с анионными НМ ПАВ может существенно понизить поверхностную активность этих смешанных систем, практически "сводя к нулю" синергетическое взаимное влияние белка и НМ ПАВ. Было показано, что в основе такого влияния мальтодекстринов лежат следующие процессы: а) - интенсивное взаимодействие изученных мальтодекстринов с НМ ПАВ; б) - повышение термодинамического сродства модифицированных с помощью НМ ПАВ белка и мальтодекстринов в объеме водной среды; в) - повышение конформационной стабильности модифицированного при помощи взаимодействий с НМ ПАВ белка.

5. Совокупность полученных данных свидетельствует о возможности тонкого регулирования структурообразования в многокомпонентных смешанных системах на основе водных растворов биополимеров и НМ ПАВ.

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