The degradation of xanthan gum in ionic and non-ionic denaturants studied by rheology and molecular dynamics simulation

Effects of EB irradiation on the properties of xanthan in solid state for utilization as adjuvant to improve foliar applications

In this study, xanthan was irradiated by electron beam accelerator (EB) in solid state and the viscosity and molecular weight of the irradiated xanthan were investigated to provide a better understanding on the EB radiation effect on molecular properties of xanthan. Both viscosity and molecular weight of xanthan were greatly decreased by EB at 25 kGy then slowly decreased with further increase of irradiation dose to 200 kGy. Contact angles and adhesion degrees of the irradiated xanthan solutions were rather smaller than those of commercial xanthan. These results suggested that the xanthan was EB irradiated at 100 kGy can be utilized as a good adjuvant to improve spraying application of foliar fertilizer for promoting the growth and yield of water spinach.

Charge-induced low-temperature gelation of mixed proteins and the effect of pH on the gelation: A spectroscopic, rheological and coarse-grained molecular dynamics study

We report the gelation of mixed proteins consisting of oppositely charged lysozyme and serum albumins at various pH. The results from rheological tests showed that at a pH of 7, the gelation temperature (Tgel) of the oppositely charged proteins was lower than the melting temperature (Tm) of the individual protein. To ascertain the conformational state of the proteins at the observed Tgel, the attenuated total-reflectance Fourier-transform infrared (ATR-FTIR) spectra of the proteins were acquired. The recorded spectra showed that the proteins were predominantly alpha helical, suggesting that the observed gelation was electrostatically triggered. However, as the solution pH was changed to acid or alkaline regime, all the proteins became similarly charged and showed Tgel < Tm which was attributed to pH-induced denaturation. Surprisingly, however, the serum albumins were remarkably stable at the alkaline pH of 9 and 10 but very labile at the acidic pH. In contrast, the LYZ was more stable at the acidic than alkaline pH. To understand the role of the opposite charges in the gelation, coarse-grained molecular dynamics (CGMD) simulations revealed an increase in the aggregation of the oppositely charged proteins compared with the pure or similarly charged protein mixture.

Improving the Encapsulation Efficiency of Lipase in Molecular Cages and Its Application

Here, lipase encapsulation is constructed by locking enzyme molecules in nanomolecular cages on the surface of SH-PEI@PVAC magnetic microspheres. To improve the encapsulation efficiency in enzyme loading, the thiol group is efficiently modified on the grafted polyethyleneimine (PEI) using 3-mercaptopropionic acid. N₂ adsorption-desorption isotherms reveal the existence of mesoporous molecular cages on the microsphere surface. The robust immobilizing strength of carriers to lipase demonstrates the successful encapsulation of enzymes in nanomolecular cages. The encapsulated lipase shows high enzyme loading (52.9 mg/g) and high activity (51.4 U/mg). Different sizes of molecular cages are established, and the cage size showed important effects on lipase encapsulation. It shows that enzyme loading is low at a small size of molecular cages, which is attributed to that the nanomolecular cage is too small to house lipase. The investigation in lipase conformation suggests that the encapsulated lipase retains its active conformation. Compared with the adsorbed lipase, the encapsulated lipase shows higher thermal stability (4.9 times) and higher resistance to denaturants (5.0 times). Encouragingly, the encapsulated lipase shows high activity and reusability in lipase-catalyzed synthesis of propyl laurate, suggesting the potential application value of encapsulated lipase.

Use of xanthan gum for whole cell immobilization and its impact in bioremediation - a review

Xanthan gum is one of the exo-polysaccharides produced by bacteria and is characterized by unique non-Newtonian properties. Its structure and conformation strongly depend on the fermentation conditions and such factors as temperature and ions concentration. The properties of the xanthan gum were appreciated in the controlled drug delivery but in the crosslinked form. Due to its ability to enhance the survival rate of immobilized bacteria, the potential of a crosslinked form is promising. Unfortunately, xanthan gum crosslinking procedures often require toxic substances or harsh environmental conditions, which cannot be used in the entrapment of living cells. In this study, we summarised a crosslinking method that could potentially be modified to reduce its toxicity to living cells. Moreover, this review also includes using xanthan gum in bioremediation studies and possible utilization methods to avoid carrier accumulation in the environment.

Linear and nonlinear oscillatory rheology of chemically pretreated and non-pretreated cellulose nanofiber suspensions

Linear and nonlinear rheological properties of cellulose nanofiber (CNF) suspensions were measured under small and large amplitude oscillatory shear (SAOS and LAOS) flow. Four different CNFs were produced, two by only mechanical disintegration and two with chemical pretreatments. Linear viscoelastic properties distinguished chemically treated CNFs from two untreated fibers via a different scaling exponent of the elastic modulus. However, different mechanical fibrillation degree was not characterized via linear viscoelastic properties. In contrast, nonlinear viscoelastic properties reflected both effects of chemical pretreatments and mechanical fibrillation. More fibrillated CNFs exhibited nonlinear rheological phenomena at larger deformations. In addition, chemically treated CNFs exhibited greater network stiffness and higher network recovery rates due to the presence of charged functional groups on the fiber surfaces. A material-property co-plot showed that network stiffness and recovery rate were in a trade-off relationship.