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基于荧光光谱和共振光散射光谱(RLS)并结合UV紫外光谱研究了可溶性淀粉、大豆分离蛋白(SPI)以及聚(丙烯酸)(PAA)在溶液中形成三元非共价复合物的过程,并考察了其热稳定性能。荧光实验结果表明SPI和淀粉可以分别与PAA发生相互作用,其相应的表观结合常数分别为2.02×105和2.16×103 L/mol。当PAA加入到SPI/淀粉溶液,不仅会导致体系最大荧光发射波长和荧光强度的变化,而且也产生一个较为明显的荧光等同发射点,这表明三者之间形成了一个新的三元复合物。UV和RLS的实验结果也说明了淀粉、聚丙烯酸以及大豆蛋白是形成三元复合物的基本结构单元,并通过彼此间的相互作用结合在一起。此外,通过RLS技术研究了三元复合物的热稳定性,并基于RLS数据计算了其热降解动力学参数,从而进一步证实了三元复合物的形成以及PAA在三元复合物形成过程的作用。
The process of formation of ternary noncovalent complexes of soluble starch, soy protein isolate (SPI) and poly (acrylic acid) (PAA) in solution was studied by fluorescence spectroscopy and resonance light scattering spectroscopy (RLS) combined with UV- Inspected its thermal stability. Fluorescence experiments showed that SPI and starch could interact with PAA respectively, and their corresponding apparent binding constants were 2.02 × 105 and 2.16 × 103 L / mol, respectively. When PAA was added to the SPI / starch solution, not only the maximum fluorescence emission wavelength and fluorescence intensity of the system were changed, but also a more obvious fluorescence equivalent emission point was formed, indicating that a new ternary complex was formed . The experimental results of UV and RLS also demonstrate that starch, polyacrylic acid, and soy protein are the basic building blocks that form ternary complexes and are held together by the interaction of each other. In addition, the thermal stability of ternary composites was investigated by RLS and the thermal degradation kinetic parameters were calculated based on RLS data, further confirming the formation of ternary complexes and the role of PAA in ternary complex formation .