Deposition of pectin/poly-L-lysine multilayers with pectins of varying degrees of esterification.
The effect of pectin esterification on the assembly of multilayers consisting of poly-L-lysine (PLL) and pectin was studied using surface plasmon resonance (SPR), Fourier transform infrared-attenuated total reflection spectroscopy (FTIR-ATR), and a quartz crystal microbalance with dissipation monitoring (QCMD). With each layer deposited, there was a progressive increase in mass. The net charge of the multilayers was positive and increased with increasing degree of esterification of the pectin. Multilayer fabrication involved a limited fractionation of the pectin preparations, with the more highly esterified pectins having a weaker affinity for PLL. The multilayers were relatively hydrated structures with estimates of solids content in the range 10-32% w/w. The more highly esterified pectins had a tendency to form more hydrated structures, which showed a strong deswelling when PLL was added to a freshly deposited pectin layer.
Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA United Kingdom.
Alina
A
Krzeminski
Mariya
M
Marudova
Jonathan
J
Moffat
Timothy R
TR
Noel
Roger
R
Parker
Nikolaus
N
Wellner
Steve G
SG
Ring
D004951:Esterification; D008567:Membranes, Artificial; D010368:Pectins / Q000138:chemical synthesis / Q000737:chemistry; D011107:Polylysine / Q000737:chemistry*; D011791:Quartz; D012680:Sensitivity and Specificity; D017550:Spectroscopy, Fourier Transform Infrared; D020349:Surface Plasmon Resonance; D013499:Surface Properties; D013997:Time Factors
D008567:Membranes, Artificial; D011791:Quartz; D011107:Polylysine; D010368:Pectins