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In complexation reactions, metal atoms or cations interact with ligands to form donor-acceptor adducts called metal complexes. Ligands that bind through one donor site are monodentate, ligands with two donor sites are bidentate, and those with more than two donor sites are polydentate ligands. For example, ethylene diamine is a bidentate ligand that binds through two nitrogen donor atoms, forming a five-membered ring. EDTA is a polydentate ligand that binds through four oxygen and two nitrogen...
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In complexation reactions, metal cations are the electron pair acceptors, and the ligands are the electron pair donors. The stability of the metal complexes depends primarily on the complexing ability of the central metal ion and the nature of the ligands. Generally, the complexing ability of the metal ion depends on the size and charge of the ion. As the metal ion size increases, the stability of the metal complexes decreases, provided that the valency of the metal ion and the ligands remain...
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Soluble complexes between chenopodins and alginate/chitosan: Intermolecular interactions and

Isabel Romo1, Lilian Abugoch1, Cristian Tapia1

  • 1Departamento de Ciencia de Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, 8380494, Chile.

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Summary

This study explored interactions between chenopodins (QP) and polysaccharides (sodium alginate and chitosan). Different ratios revealed varying interaction types, influencing complex properties and protein structure.

Keywords:
ChenopodinsChitosanConformational changesIntermolecular interactionsProtein-polysaccharide complexesSodium alginate

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Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Chenopodins (QP) are plant proteins.
  • Polysaccharides like sodium alginate (Alg) and chitosan (CH) are widely used in food and biomedical applications.
  • Understanding protein-polysaccharide interactions is crucial for developing novel functional ingredients and materials.

Purpose of the Study:

  • To investigate intermolecular interactions between chenopodins (QP) and anionic (Alg) or cationic (CH) polysaccharides.
  • To characterize the structural and physicochemical properties of the resulting soluble complexes.
  • To determine the influence of protein-polysaccharide ratios and polysaccharide type on complex formation and properties.

Main Methods:

  • Complex formation was studied above the isoelectric point (pI) of QP.
  • Techniques included electrical conductivity, zeta potential, particle size analysis, fluorescence spectroscopy, circular dichroism, differential scanning calorimetry, and infrared spectroscopy.
  • Various protein-polysaccharide ratios were examined.

Main Results:

  • Protein-polysaccharide ratio and polysaccharide type significantly affected complex properties.
  • QP-Chitosan (CH) complexes were primarily driven by electrostatic interactions.
  • QP-Sodium Alginate (Alg) complexes involved hydrophobic interactions, hydrogen bonds, and weak electrostatic forces.
  • Both polysaccharides induced changes in QP's secondary and tertiary structures, enhancing thermal stability.
  • Strongest interactions were observed at specific ratios: 1:4, 2:3, and 3:2 for QP-Alg, and 1:4 and 2:3 for QP-CH.

Conclusions:

  • Chenopodins interact differently with anionic and cationic polysaccharides, leading to distinct complex structures and properties.
  • The addition of Alg and CH can stabilize QP and modify its structural characteristics.
  • Optimal ratios exist for maximizing complex formation and desired properties, offering potential for tailored applications in food and biomaterials.