[Interaction between proteins and acid polysaccharides].
The intereaction between proteins and acid polysaccharides is electrostatic in nature and leads to the formation of soluble charged and insoluble neutral complexes. The complex formation in the system casein-dextran sulphate is followed by means of turbidimetric titration. It depends on the pH value and the electrolyte concentration. On free electrophoresis, complexes formed below the isoelectric point of the protein exhibit anodic mobility, whereas pure casein migrates to the cathode. The protein in the complex is not able to bind amido black. Consequently, it cannot be detected electrophoretically by dyebinding. The results from viscosity and diffusion measurements are indicative of an increased hydrodynamic volume of the complexes.
D000580:Amido Black; D002364:Caseins; D055598:Chemical Phenomena; D002621:Chemistry; D003911:Dextrans; D004586:Electrophoresis; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D014783:Viscosity
D002364:Caseins; D003911:Dextrans; D000580:Amido Black
Wechselwirkung zwischen Proteinen und sauren Polysacchariden