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Structural characterization of pectin-bismuth complexes and their aggregation in acidic conditions.
Jiang, Wen-Xin; Qi, Jun-Ru; Liao, Jin-Song; Wan, Zhi-Li; Liang, Wan-Ling; Huang, Jia-Yi; Cao, Yong; Xiao, Jie; Yang, Xiao-Quan.
Afiliação
  • Jiang WX; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
  • Qi JR; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
  • Liao JS; Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China.
  • Wan ZL; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
  • Liang WL; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
  • Huang JY; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
  • Cao Y; College of Food Science, South China Agricultural University, Guangzhou 510640, PR China.
  • Xiao J; College of Food Science, South China Agricultural University, Guangzhou 510640, PR China.
  • Yang XQ; Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 5
Int J Biol Macromol ; 154: 788-794, 2020 Jul 01.
Article em En | MEDLINE | ID: mdl-32194115
ABSTRACT
Bismuth-contained therapies are effective in treating gastric ulcer and eliminating Helicobacter pylori (Hp). Anion polysaccharides ligand could reduce the intake of bismuth, and enhance drug efficacy of bismuth compounds. In this study, pectin-bismuth (PB) was prepared and the changes of PB structure in acidic environment were reported for the first time. The structure of PB was characterized by FT-IR, XRD, and TGA, which suggested that combined with bismuth could alter the crystal structure of pectin. XPS confirmed the ionic binding of Bi3+ with carboxyl groups of pectin. The aggregating of PB with different pH level were also investigated, and the influence of pH on PB structure were observed by SEM. Results showed that PB has much larger volume of flocculation in acidic environment compared with bismuth nitrate. Additionally, apparent shear stress (τa) of PB suspension was evaluated. These results revealed the structural characteristics and acid-induced aggregation of pectin-bismuth, and bismuth could aggregate in acidic solution with the gelation of pectin.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bismuto / Pectinas Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bismuto / Pectinas Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2020 Tipo de documento: Article