Charge-dependent and charge-independent contributions to ion-protein interaction

Influence of Hofmeister anions on structural and thermal properties of a starch-protein-lipid nanoparticle

A self-assembled soluble nanoparticle, composed of common food biopolymers (carbohydrate, protein) and lipid, was previously reported by our laboratory. Although carrying capacity of valuable small molecules was demonstrated, physical functional properties are also important. Given the stabilization or destabilization characteristics of Hofmeister anion on macromolecular structures, mainly on proteins, here, we investigated the effects of different sodium salts composed of different Hofmeister anions on the structural and thermal properties of these self-assembled nanoparticles for improved functionalities. The salts were added into the mixture that was prepared in a diluted system during nanoparticle formation. Increased concentration of kosmotropic anions, in contrast to the chaotropic anion tested, resulted in nanoparticles with higher molar mass, hydrodynamic radius, and molecular density with more compact arrangement. The nanoparticles produced in presence of kosmotropic anions dissociated at higher temperatures and required higher enthalpies compared to the control sample. Spherical nanoparticles were formed for the kosmotropes with shear thinning behavior, contrary to rod-like nanoparticles for the chaotrope with near-Newtonian behavior. These findings help to gain an understanding of the effect of altering environmental conditions on the nanoparticles with an aim of producing desired structures for applications.

Molecular recognition mechanisms directing the self-assembly of biological structures

Self-assembling may be defined as the spontaneous association of material units into structures that are often capable of cyclic reorganization and functional behavior. Various molecular recognition processes stabilize assemblies of polymers and biological structures. The present article analyzes cases in which chemical, shape and other recognition mechanisms are individually or cooperatively operative. Simpler self-assembling theories reported in the literature are highlighted. Detailed processes for which chemical recognition is the prevailing, enthalpy-driven, process include the non-ideal component of miscibility, supramolecular polymerization, host-guest complexes and template polymerization. Also discussed are systems such as liquid crystalline closed polymers, ternary mesogenic systems and rigid crystalline polymers for which shape recognition is the prevailing entropy-driven process. Other recognition mechanisms include ion condensation effects, hydrophobic bonding and growth-coupled-to-orientation. Combinations of various recognition mechanisms are particularly evident in biological structures. Self-assembling mechanisms involved in the genesis of some biological systems can be scientifically identified, but much more needs to be known to describe the "engineered" assembling modes that support complex functional organs.

Changes to collagen structure during leather processing

As hides and skins are processed to produce leather, chemical and physical changes take place that affect the strength and other physical properties of the material. The structural basis of these changes at the level of the collagen fibrils is not fully understood and forms the basis of this investigation. Synchrotron-based small-angle X-ray scattering (SAXS) is used to quantify fibril orientation and D-spacing through eight stages of processing from fresh green ovine skins to staked dry crust leather. Both the D-spacing and fibril orientation change with processing. The changes in thickness of the leather during processing affect the fibril orientation index (OI) and account for much of the OI differences between process stages. After thickness is accounted for, the main difference in OI is due to the hydration state of the material, with dry materials being less oriented than wet. Similarly significant differences in D-spacing are found at different process stages. These are due also to the moisture content, with dry samples having a smaller D-spacing. This understanding is useful for relating structural changes that occur during different stages of processing to the development of the final physical characteristics of leather.

Probing the effect of water-water interactions on enzyme activity with salt gradients: a case-study using ribonuclease t1

Water molecules interact with one another via hydrogen bonds. Experimental and theoretical evidence indicates that these hydrogen bonds occur in two modalities--high- and low-angle hydrogen bonding--and that the addition of various solutes to water affects only the number of water molecules participating in a specific type of hydrogen bond interactions, not the nature of the water-water interactions. In this work, we have investigated the effect of each of these hydrogen bonding types upon the activity of the enzyme ribonuclease t1. This was done through perturbation of the water hydrogen bonding distribution by using various salts. Our results indicate that various salts differ in their ability to reduce the enzymatic activity of ribonuclease t1, and this ability is well correlated with the ability of each salt to promote high-angle hydrogen bonding in water. By applying the two-phase model of liquid water (i.e., liquid water being modeled as an equilibrium existing between two phases, LD and HD water), we demonstrate that our results are compatible with the assumption that increasing the population of high-angle hydrogen bonds among water molecules stabilizes the more compact, less active conformations of the enzyme. This indicates that the structures that proteins adopt in water solution depend upon the nature of interactions between water molecules.