Fig. 1. Elution curves of aqueous solutions of legumin, κ–carrageenan, and their mixture.
Fig. 2. DSC curves for legumin in aqueous solutions in the absence and in the presence of κ–carrageenan.
Specific interaction between legumin from Vicia faba seeds and κ-carrageenan at neutral pH and low ionic strength was investigated using a methylene blue spectrophotometric methods (MBS), size exclusion chromatography equipped with an online multi-angle light scattering detector (SEC-MALS), circular dichroism, and high sensitivity differential scanning calorimetry. κ-Carrageenan molecules are able to form with legumin a water soluble interpolymeric complex. The joint analysis of SEC-MALS and MBS shown the process is proceeded with a high the degree of conversion (> 0.8) and the complexes formed are equimolar.
|
|
Fig. 1. Elution curves of aqueous solutions of legumin, κ–carrageenan, and their mixture. |
|
|
Fig. 2. DSC curves for legumin in aqueous solutions in the absence and in the presence of κ–carrageenan. |