pectins and dimethyldioctadecylammonium

Pectins are anionic polysaccharides that are sensitive to cations, a property that is widely used in food science. The interactions of a cationic lipid film (dimethyldioctadecylammonium bromide, DODAB) with a set of pectins bearing the same charge, which was either distributed randomly or pseudorandomly or blockwise, are investigated. The combination of Brewster angle microscopy BAM and infrared reflection-absorption spectroscopy IRRAS at the air-water interface reveals that pectin strongly binds to the cationic lipid film in forming a stacked layer underneath the lipid film. The detailed vibrational study of this stable mixed film indicates furthermore that pectin induces a disorder in the internal structure of the cationic film. The strong binding induces a splitting of the carboxylate stretching mode of pectin that is pressure and charge distribution dependent. The occurrence of an intermediate plateau below the collapse of the mixed film originates probably from a change in conformation of the pectin structure underneath the film.

Topics: Air; Lipids; Pectins; Quaternary Ammonium Compounds; Spectrophotometry, Infrared; Surface Properties; Water