Supramolecular structure of methyl cellulose and lambda- and kappa-carrageenan in water: SAXS study using the string-of-beads model

eDNA Provides a Scaffold for Autoaggregation of B. subtilis in Bacterioplankton Suspension

The self-binding of bacterial cells, or autoaggregation, is, together with surface colonization, one of the first steps in the formation of a mature biofilm. In this work, the autoaggregation of B. subtilis in dilute bacterial suspensions was studied. The dynamics of cell lysis, eDNA release, and bacterial autoaggregate assembly were determined and related to the spatial autocorrelation of bacterial cells in dilute planktonic bacterial suspensions. The non-random distribution of cells was associated with an eDNA network, which stabilized the initial bacterial cell-cell aggregates. Upon the addition of DNase I, the aggregates were dispersed. The release of eDNA during cell lysis allows for the entrapment of bacterial drifters at a radius several times the size of the dying bacteria. The size of bacterial aggregates increased from 2 to about 100 μm in diameter in dilute bacterial suspensions. The results suggest that B. subtilis cells form previously unnoticed continuum of autoaggregate structures during planktonic growth.

Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization

The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.

Synergistic effects in Methylcellulose/Hydroxyethylcellulose blend: Influence of components ratio and graphene oxide

A specific feature of water-soluble polysaccharides is formation of organized structures in solutions. This study deals with an unexpected effect of 2-hydroxyethylcellulose (HEC) on structure and mechanical performance of methylcellulose (MC) films. The values of modulus with 5 and 10 % HEC content exceed those of the linear model, which indicates synergistic effect consisting in formation of ordered structures. However, higher content of HEC leads to worse properties corresponding to contribution of its lower parameters. The structural transformations are confirmed by XRD and polarized-light microscopy. Ability of HEC to support formation of ordered structures in MC solutions is indicated by rheology. Important fact is that low graphene oxide (GO) content has a high reinforcing effect on neat MC or HEC, but its presence in blends is accompanied by elimination of HEC-induced structural transformations. The results confirm complex effect of blending and GO on structure and properties of the MC/HEC system.

Physicochemical data on aqueous polymeric systems of methyl cellulose and lambda- and kappa-carrageenan: SAXS, rheological, densitometry, and sound velocity measurements

General as well as more specific physicochemical data obtained by studying the structure and various dynamical properties of aqueous polymer systems of methyl cellulose, λ−carrageenan, and κ−carrageenan are presented in graphical and numeric tabular form. The data provide basic polymer characterization info as also a specific structural and dynamical info for aqueous solutions of three industrially very important polymers (food additives) that are available commercially. The commercial availability has much bigger impact to applications, research and connected advances, when the basic substances are well characterized – a feature that is still missing for many commercially available polymers unfortunately.