Citation: Xu Leyan, Wang Ningyue, Yang Mingling, Wang Xiaoyong. Influence of Carrageenan Charge on the Encapsulation Properties of Curcumin in BSA/Carrageenan Complexes[J]. Chemistry, ;2019, 82(12): 1104-1109. shu

Influence of Carrageenan Charge on the Encapsulation Properties of Curcumin in BSA/Carrageenan Complexes

Xu Leyan ^1,‡ ,
Wang Ningyue ^2,‡ ,
Yang Mingling ³ ,
Wang Xiaoyong ^3,,

1.
Shanghai Zhangjiang Group Junior Middle School, Shanghai 201203
2.
Yuan Nan Primary School, Xuhui District, Shanghai 200231
3.
School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai 200237

Corresponding author: Wang Xiaoyong, xiaoyong@ecust.edu.cn
Received Date: 25 June 2019
Accepted Date: 16 August 2019

Figures(5)

The influence of the different negative charges of κ-carrageenan and λ-carrageenan on the encapsulation properties of curcumin in BSA/carrageenan complexes was studied. BSA/carrageenan complexes with high stability were formed through the electrostatic attraction between BSA and carrageenan. Compared to pure BSA, BSA/carrageenan complexes could significantly increase the solubility and stability of curcumin. Absorption and fluorescence measurements indicated that curcumin is bound in the hydrophobic cavities of BSA through the hydrophobic force. The presence of carrageenan can stabilize the folded structure of BSA for providing curcumin with a more hydrophobic microenvironment. Compared to pure BSA and BSA/κ-carrageenan complexes, the values of binding constant and pK_a1 are bigger for curcumin with BSA/λ-carrageenan complexes, where λ-carrageenan carries higher negative charge than κ-carrageenan.
- Curcumin,
- Protein,
- Polysaccharide,
- Electrostatic attraction,
- Hydrophobic interaction
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沈阳化工大学材料科学与工程学院沈阳 110142