| 光谱学与光谱分析 |
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| Effects of Glycerol on the Spectral Properties of Sodium Caseinate |
| LI Yan, CHANG Fen-fen, GAO Huan-yuan, CAO Qing, JIN Li-e* |
| College of Chemistry and Chemical Engineering, Taiyuan University of Technology, Taiyuan 030024, China |
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Abstract Although the immigration of water molecule, and diffusion and traversing of oxygen can be prevented by the edible film prepared through sodium caseinate, which plays a good protection role for the food, the strong hydrophilicity makes its watertightness and mechanical properties become inferior. Because the toughness and water resistance of SC films can be enhanced by glycerol (G) as an additive, it is necessary to elucidate the interaction between G and SC through the spectral characteristics such as fluorescence spectra, infrared spectra and UV spectra. The results show that the fluorescence intensity of SC decreases due to the addition of G. The binding constant obtained by the double logarithmic regression curve analysis is 1.127×103 L·mol-1 and the number of binding sites reaches 1.161. It indicates that the weak chemical bond is primary between G and SC molecules; From IR the absorption peaks of SC are almost the same before and after adding G. However, there is a certain difference among their absorption intensities. It reveals that the secondary structure of SC is affected, β folding length decreases, α helix, random coil structure, β angle structure increases, and the intermolecular hydrogen bond is strengthened; From UV the peptide bond structure of SC is not changed after the addition of G, but the polymer with larger molecular weight, which is formed by non-covalent bond, makes the peak intensity decrease. The research gives the mode of G and SC from the molecular level.
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Received: 2013-12-18
Accepted: 2014-03-19
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Corresponding Authors:
JIN Li-e
E-mail: lejin2003@163.com
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