1
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Wang F, Feng W, Zhu Z, Zhang J, Wei H, Dang L. Coacervating behavior of amino acid anionic and amphoteric mixed micelle-polymer. SOFT MATTER 2024; 20:5733-5744. [PMID: 38980096 DOI: 10.1039/d4sm00267a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
In this paper, coacervates were formed with mixed micelles consisting of the anionic amino acid surfactant sodium lauroylsarcosinate (NLS) and amphoteric surfactant cocamidopropyl betaine (CAPB) in combination with cationic guar gum. Based on personal care formulation studies, coacervates were prepared by diluting a concentrated system with water to better suit the product application process. The phase behavior during dilution was revealed by turbidity, which was influenced by the mixed micelle ratio (X), salt concentration, and dilution ratio (R). Optical microscopy, cryo-SEM, SAXS and rotational rheometry were used to characterize the structure and properties of the coacervates, which strongly depended on the interaction strength between the polymer and micelles. Dominated by electrostatic interactions, the coacervates exhibited a dense porous structure with low water content and a high viscoelastic modulus, while weakened interactions resulted in a looser mesh internal structure with lower viscoelasticity, enhancing skin adsorption. These findings enhance our understanding of polymer-mixed micelle systems and offer practical strategies for controlling the properties of coacervates.
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Affiliation(s)
- Feihong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Wenhui Feng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Zhendong Zhu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Jiahao Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Hongyuan Wei
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, P. R. China.
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2
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Biswas S, Hecht AL, Noble SA, Huang Q, Gillilan RE, Xu AY. Understanding the Impacts of Molecular and Macromolecular Crowding Agents on Protein-Polymer Complex Coacervates. Biomacromolecules 2023; 24:4771-4782. [PMID: 37815312 PMCID: PMC10646951 DOI: 10.1021/acs.biomac.3c00545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/25/2023] [Indexed: 10/11/2023]
Abstract
Complex coacervation refers to the liquid-liquid phase separation (LLPS) process occurring between charged macromolecules. The study of complex coacervation is of great interest due to its implications in the formation of membraneless organelles (MLOs) in living cells. However, the impacts of the crowded intracellular environment on the behavior and interactions of biomolecules involved in MLO formation are not fully understood. To address this knowledge gap, we investigated the effects of crowding on a model protein-polymer complex coacervate system. Specifically, we examined the influence of sucrose as a molecular crowder and polyethylene glycol (PEG) as a macromolecular crowder. Our results reveal that the presence of crowders led to the formation of larger coacervate droplets that remained stable over a 25-day period. While sucrose had a minimal effect on the physical properties of the coacervates, PEG led to the formation of coacervates with distinct characteristics, including higher density, increased protein and polymer content, and a more compact internal structure. These differences in coacervate properties can be attributed to the effects of crowders on individual macromolecules, such as the conformation of model polymers, and nonspecific interactions among model protein molecules. Moreover, our results show that sucrose and PEG have different partition behaviors: sucrose was present in both the coacervate and dilute phases, while PEG was observed to be excluded from the coacervate phase. Collectively, our findings provide insights into the understanding of crowding effects on complex coacervation, shedding light on the formation and properties of coacervates in the context of MLOs.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Alison L Hecht
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Sadie A Noble
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Qingqiu Huang
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Richard E Gillilan
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Amy Y Xu
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
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3
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Zhang M, Liu Y, Zuo X, Qian S, Pingali SV, Gillilan RE, Huang Q, Zhang D. pH-Dependent Solution Micellar Structure of Amphoteric Polypeptoid Block Copolymers with Positionally Controlled Ionizable Sites. Biomacromolecules 2023; 24:3700-3715. [PMID: 37478325 PMCID: PMC10428163 DOI: 10.1021/acs.biomac.3c00407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/09/2023] [Indexed: 07/23/2023]
Abstract
While solution micellization of ionic block copolymers (BCP) with randomly distributed ionization sites along the hydrophilic segments has been extensively studied, the roles of positionally controlled ionization sites along the BCP chains in their micellization and resulting micellar structure remain comparatively less understood. Herein, three amphoteric polypeptoid block copolymers carrying two oppositely charged ionizable sites, with one fixed at the hydrophobic terminus and the other varyingly positioned along the hydrophilic segment, have been synthesized by sequential ring-opening polymerization method. The presence of the ionizable site at the hydrophobic segment terminus is expected to promote polymer association toward equilibrium micellar structures in an aqueous solution. The concurrent presence of oppositely charged ionizable sites on the polymer chains allows the polymer association to be electrostatically modulated in a broad pH range (ca. 2-12). Micellization of the amphoteric polypeptoid BCP in dilute aqueous solution and the resulting micellar structure at different solution pHs was investigated by a combination of scattering and microscopic methods. Negative-stain transmission-electron microscopy (TEM), small-angle neutron scattering (SANS), and small-angle X-ray scattering (SAXS) analyses revealed the dominant presence of core-shell-type spherical micelles and occasional rod-like micelles with liquid crystalline (LC) domains in the micellar core. The micellar structures (e.g., aggregation number, radius of gyration, chain packing in the micelle) were found to be dependent on the solution pH and the position of the ionizable site along the chain. This study has highlighted the potential of controlling the position of ionizable sites along the BCP polymer to modulate the electrostatic and LC interactions, thus tailoring the micellar structure at different solution pH values in water.
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Affiliation(s)
- Meng Zhang
- Department
of Chemistry and Macromolecular Studies Group, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Yun Liu
- Center
for Neutron Research, National Institute
of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Xiaobing Zuo
- X-ray
Science Division, Argonne National Laboratory, Lemont, Illinois 60439, United States
| | - Shuo Qian
- Neutron
Scattering Division and Second Target Station, Oak Ridge National Laboratory, Oak Ridge, Tennessee 37831, United States
| | - Sai Venkatesh Pingali
- Neutron
Scattering Division, Oak Ridge National
Laboratory, Oak Ridge, Tennessee 37831, United States
| | - Richard E. Gillilan
- MacCHESS
(Macromolecular Diffraction Facility at CHESS), Cornell University, Ithaca, New York 14850, United States
| | - Qingqiu Huang
- MacCHESS
(Macromolecular Diffraction Facility at CHESS), Cornell University, Ithaca, New York 14850, United States
| | - Donghui Zhang
- Department
of Chemistry and Macromolecular Studies Group, Louisiana State University, Baton Rouge, Louisiana 70803, United States
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4
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Biswas S, Melton LD, Nelson ARJ, Le Brun AP, Heinrich F, McGillivray DJ, Xu AY. The Assembly Mechanism and Mesoscale Architecture of Protein-Polysaccharide Complexes Formed at the Solid-liquid Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:12551-12561. [PMID: 36194692 DOI: 10.1021/acs.langmuir.2c02003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Protein-polysaccharide composite materials have generated much interest due to their potential use in medical science and biotechnology. A comprehensive understanding of the assembly mechanism and the mesoscale architecture is needed for fabricating protein-polysaccharide composite materials with desired properties. In this study, complex assemblies were built on silica surfaces through a layer-by-layer (LbL) approach using bovine beta-lactoglobulin variant A (βLgA) and pectin as model protein and polysaccharide, respectively. We demonstrated the combined use of quartz crystal microbalance with dissipation monitoring (QCM-D) and neutron reflectometry (NR) for elucidating the assembly mechanism as well as the internal architecture of the protein-polysaccharide complexes formed at the solid-liquid interface. Our results show that βLgA and pectin interacted with each other and formed a cohesive matrix structure at the interface consisting of intertwined pectin chains that were cross-linked by βLgA-rich domains. Although the complexes were fabricated in an LbL fashion, the complexes appeared to be relatively homogeneous with βLgA and pectin molecules spatially distributed within the matrix structure. Our results also demonstrate that the density of βLgA-pectin complex assemblies increased with both the overall and local charge density of pectin molecules. Therefore, the physical properties of the protein-polysaccharide matrix structure, including density and level of hydration, can be tuned by using polysaccharides with varying charge patterns, thus promoting the development of composite materials with desired properties.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana70803, United States
| | - Laurence D Melton
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland1142, New Zealand
| | - Andrew R J Nelson
- Australian Centre for Neutron Scattering, ANSTO, Locked Bag 2001, Kirrawee DC, New South Wales2232, Australia
| | - Anton P Le Brun
- Australian Centre for Neutron Scattering, ANSTO, Locked Bag 2001, Kirrawee DC, New South Wales2232, Australia
| | - Frank Heinrich
- Department of Physics, Carnegie Mellon University, 5000 Forbes Avenue, Pittsburgh, Pennsylvania15213, United States
- NIST Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Mail Stop 6102, Gaithersburg, Maryland20899, United States
| | - Duncan J McGillivray
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland1142, New Zealand
| | - Amy Y Xu
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana70803, United States
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5
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Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Res Int 2022; 159:111555. [DOI: 10.1016/j.foodres.2022.111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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6
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Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022; 8:gels8020135. [PMID: 35200516 PMCID: PMC8871776 DOI: 10.3390/gels8020135] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 12/29/2022] Open
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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7
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Duff AP, Cagnes M, Darwish TA, Krause-Heuer AM, Moir M, Recsei C, Rekas A, Russell RA, Wilde KL, Yepuri NR. Deuteration for biological SANS: Case studies, success and challenges in chemistry and biology. Methods Enzymol 2022; 677:85-126. [DOI: 10.1016/bs.mie.2022.08.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem 2021; 374:131821. [PMID: 34920401 DOI: 10.1016/j.foodchem.2021.131821] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022]
Abstract
The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0-6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β-sheets was 13.02%; the decrease of α-helices was 9.21%; and both the molecular weight and gyration radius Rg decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while Rg remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor-α, interleukin-1β, and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Weichao Li
- Intensive Care Unit, Sun Yat-sen Memorical Hospital, Sun Yat-sen University, Guangzhou 510120, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China.
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9
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Mendez D, Fabra M, Martínez-Abad A, Μartínez-Sanz Μ, Gorria M, López-Rubio A. Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106957] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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10
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Ramamirtham S, Williams MAK, Zare D, Weeks M, Whitby CP. Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces. SOFT MATTER 2021; 17:8517-8522. [PMID: 34494060 DOI: 10.1039/d1sm00989c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Electrostatic complexation of negatively charged polysaccharides with β-lactoglobulin (β-lg) has been shown to bolster the protein films at oil/water interfaces thereby improving emulsion stability. However, recent sub-phase exchange experiments demonstrated that highly charged polysaccharides such as low methyl-esterified pectin are complementary only if sequentially introduced to a pre-formed interfacial β-lg film. In this study, results of transient interfacial shear rheology show that, by using high-methylesterified pectins instead, complexes can be formed in pre-mixed solutions with β-lg at pH 4 that can lead to reinforced protein films at dodecane/water interfaces. Using this one-shot adsorption of such complexes, pectins as well as short chain polysaccharides like homogalacturonan nearly doubled the steady state shear elastic moduli as compared to that of a pure β-lg film. The lag times of film formation were established to be primarily decided by the charge density and pattern on the polysaccharide. Based on the results from mixed solutions of β-lg monomers, it is proposed that the polysaccharide at pH 4 strengthens the resulting interfacial layer by concatenating adsorbed β-lg molecules thereby establishing cross-links in the aqueous phase.
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Affiliation(s)
- Sashikumar Ramamirtham
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
| | - Martin A K Williams
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
- Riddet Institute, Palmerston North, New Zealand
| | - Davoud Zare
- Fonterra Research and Development Center, Palmerston North, 4472, New Zealand
| | - Mike Weeks
- Smart Foods Innovation Centre, AgResearch, Palmerston North, 4442, New Zealand
| | - Catherine P Whitby
- School of Fundamental Science, Massey University, Palmerston North, 4442, New Zealand.
- The Macdiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6140, New Zealand
- Riddet Institute, Palmerston North, New Zealand
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11
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Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021; 22:1001-1014. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea protein gels and the underlying mechanisms. We found that the elasticity and viscosity of pea protein gels decreased with increased GTP. The protein backbone became less rigid when GTP was present based on shortened T1ρH in relaxation solid-state NMR measurements. Electron microscopy and small-angle X-ray scattering showed that gels weakened by GTP possessed disrupted networks with the presence of large protein aggregates. Solvent extraction and molecular dynamic simulation revealed a reduction in hydrophobic interactions and hydrogen bonds among proteins in gels containing GTP. The current findings may be applicable to other plant proteins for greater control of gel structures in the presence of polyphenols, expanding their utilization in food and biomedical applications.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States
| | - Jan Ilavsky
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Tanya Whitmer
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
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12
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Zhang Q, Jeganathan B, Dong H, Chen L, Vasanthan T. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chem 2020; 344:128569. [PMID: 33280960 DOI: 10.1016/j.foodchem.2020.128569] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/11/2020] [Accepted: 11/02/2020] [Indexed: 01/18/2023]
Abstract
The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the increasing cNaCl. The tertiary conformation of FPPI was altered to facilitate the aggregation of FPPI/Ch complexes via hydrophobic interactions. Changes in thermodynamic parameters during the titration of FPPI with Ch confirmed the addition of NaCl could cause the inhibition of electrostatic complexation and the induction of non-Coulombic interactions. FPPI/Ch complex coacervates exhibited first enhanced and then weakened viscoelastic properties and an initially tightened and then a loosened microstructure as the cNaCl increased. In summary, appropriate cNaCl favors the formation of FPPI/Ch complex coacervates with improved functionalities via the coordination of promoted hydrophobic interactions and inhibited electrostatic attractions, facilitating the application of this protein ingredient in food development.
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Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
| | - Brasathe Jeganathan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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13
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Zheng J, Tang CH, Sun W. Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications. Adv Colloid Interface Sci 2020; 284:102268. [PMID: 32977143 DOI: 10.1016/j.cis.2020.102268] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/14/2022]
Abstract
Proteins are important components of foods, because they are one of the essential food groups, they have many functional properties that are very useful for modifying the physicochemical and textural properties of processed foods and possess many biological activities that are beneficial to human health. The process of heteroprotein complex coacervation (HPCC) combines two or more proteins through long-range coulombic interaction and specific short-range forces, creating a liquid-liquid colloid, with highly concentrated protein in the droplet phase and much more diluted-protein in the bulk phase. Coacervates possess novel, modifiable, physicochemical characteristics, and often exhibit the combined biological activities of the protein components, which makes them applicable to formulated foods and encapsulation carriers. This review discusses research progress in the field of HPCC in three parts: (1) the basic and innovative experimental methods and simulation tools for understanding the physicochemical behavior of these heteroprotein supramolecular architectures; (2) the influence of environmental factors (pH, mixing ratio, salts, temperature, and formation time) and intrinsic factors (protein modifications, metal-binding, charge anisotropy, and polypeptide designs) on HPCC; (3) the potential applications of HPCC materials, such as encapsulation of nutraceuticals, nanogels, emulsion stabilization, and protein separation. The wide diversity of possible combinations of proteins with different properties, endows HPCC materials with great potential for development into highly-innovation functional food ingredients.
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Affiliation(s)
- Jiabao Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Chuan-He Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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14
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Blocher McTigue WC, Voke E, Chang LW, Perry SL. The benefit of poor mixing: kinetics of coacervation. Phys Chem Chem Phys 2020; 22:20643-20657. [PMID: 32895678 DOI: 10.1039/d0cp03224g] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Complex coacervation has become a prominent area of research in the fields of food science, personal care, drug stabilization, and more. However, little has been reported on the kinetics of assembly of coacervation itself. Here, we describe a simple, low-cost way of looking at the kinetics of coacervation by creating poorly mixed samples. In particular, we examine how polymer chain length, the patterning and symmetry of charges on the oppositely charged polyelectrolytes, and the presence of salt and a zwitterionic buffer affect the kinetics of complex coacervation. Our results suggest an interesting relationship between the time for equilibration and the order of addition of polymers with asymmetric patterns of charge. Furthermore, we demonstrated that increasing polymer chain length resulted in a non-monotonic trend in the sample equilibration times as a result of opposing factors such as excluded volume and diffusion. We also observed differences in the rate of sample equilibration based on the presence of a neutral, zwitterionic buffer, as well as the presence and identity of added salt, consistent with previous reports of salt-specific effects on the rheology of complex coacervates. While not a replacement for more advanced characterization strategies, this turbidity-based method could serve as a screening tool to identify interesting and unique phenomena for further study.
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Affiliation(s)
| | - Elizabeth Voke
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Li-Wei Chang
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
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15
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Seyrig C, Kignelman G, Thielemans W, Le Griel P, Cowieson N, Perez J, Baccile N. Stimuli-Induced Nonequilibrium Phase Transitions in Polyelectrolyte-Surfactant Complex Coacervates. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:8839-8857. [PMID: 32702994 DOI: 10.1021/acs.langmuir.0c01177] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Polyelectrolyte-surfactant complexes (PESCs) are important soft colloids with applications in the fields of personal care, cosmetics, pharmaceutics, and much more. If their phase diagrams have long been studied under pseudoequilibrium conditions, and often inside the micellar or vesicular regions, understanding the effect of nonequilibrium conditions, applied at phase boundaries, on the structure of PESCs generates an increasing interest. In this work we cross the micelle-vesicle and micelle-fiber phase boundaries in an isocompositional surfactant-polyelectrolyte aqueous system through a continuous and rapid variation of pH. We employ two microbial glycolipid biosurfactants in the presence of polyamines, both systems being characterized by their responsiveness to pH. We show that complex coacervates (Co) are always formed in the micellar region of both glycolipids' phase diagram and that their phase behavior drives the PESC stability and structure. However, for glycolipid forming single-wall vesicles, we observe an isostructural and isodimensional transition between complex coacervates and a multilamellar walls vesicle (MLWV) phase. For the fiber-forming glycolipid, on the contrary, the complex coacervate disassembles into free polyelectrolyte coexisting with the equilibrium fiber phase. Last but not least, this work also demonstrates the use of microbial glycolipid biosurfactants in the development of sustainable PESCs.
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Affiliation(s)
- Chloé Seyrig
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire de Chimie de la Matière Condensée de Paris, LCMCP, F-75005 Paris, France
| | - Gertrude Kignelman
- Sustainable Materials Lab, Department of Chemical Engineering, KU Leuven, Campus Kulak Kortrijk, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium
| | - Wim Thielemans
- Sustainable Materials Lab, Department of Chemical Engineering, KU Leuven, Campus Kulak Kortrijk, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium
| | - Patrick Le Griel
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire de Chimie de la Matière Condensée de Paris, LCMCP, F-75005 Paris, France
| | - Nathan Cowieson
- Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot OX11 0QX, United Kingdom
| | - Javier Perez
- SWING, Synchrotron Soleil, BP 48, 91192 Gif-sur-Yvette, France
| | - Niki Baccile
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire de Chimie de la Matière Condensée de Paris, LCMCP, F-75005 Paris, France
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16
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Chen H, Wang K, Xiao H, Hu Z, Zhao L. Structural Characterization and Pro-inflammatory Activity of a Thaumatin-Like Protein from Pulp Tissues of Litchi chinensis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6439-6447. [PMID: 32412750 DOI: 10.1021/acs.jafc.0c01320] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The objective of this study was to extract and purify proteins from the pulp tissues of litchi and evaluate their structure and pro-inflammatory activity. The results showed that a highly pure litchi protein was identified as the litchi thaumatin-like protein (LcTLP) by nano LC-MS/MS and verified by sequencing of the LcTLP gene. The molecular weight was 24 kDa, and the main secondary structure was a β sheet (33.00 ± 2.86%). Small-angle X-ray scattering results showed that LcTLP was a spherical particle (diameter of approximately 140 to 165 nm) with a close internal and rough surface in solution. The assay of pro-inflammatory activity in vitro revealed that the expression of inducible nitric oxide synthase and cyclooxygenase-2 genes reached 9.71 ± 0.64 and 7.05 ± 1.00 after 200 μg/mL LcTLP stimulation, which were 7.05-fold and 9.61-fold that of the blank control, respectively. LcTLP promoted the gene expression and production of pro-inflammatory cytokines, including tumor necrosis factor-α and interleukin-1β, and it also enhanced the expression of p65, which is a key component of nuclear factor-κ B signaling pathways. Additionally, the levels of anti-inflammatory cytokines interleukin-10 and transforming growth factor-β1 increased after LcTLP stimulation.
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Affiliation(s)
- Huifang Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, P.R.China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, P.R.China
- Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou 510642, P.R.China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, P.R.China
- Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou 510642, P.R.China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, P.R.China
- Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou 510642, P.R.China
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17
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Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105556] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Antonov YA, Zhuravleva IL, Celus M, Kyomugasho C, Lombardo S, Thielemans W, Hendrickx M, Moldenaers P, Cardinaels R. Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105345] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Ermolaev VA, Kechkin IA, Makhacheva EV, Romanenko AI, Tarakanova VV. Analysis of the cheese components’ influence on the dehydration process under reduced pressure. BIO WEB OF CONFERENCES 2020. [DOI: 10.1051/bioconf/20202700009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This work is aimed at studying the influence of various components’ content on the process of vacuum dehydration. It was found that with an increase in the proportion of fat in dry matter from 10 to 20 %, the duration of disinfection increases by 4 %. The further grows of the fat proportion from 20 to 50 increases the process duration by 54 %. It was revealed, when cheeses, with the fat proportion equal from 10 to 50 %, a change their fat proportion by 1 %, the duration of dehydration decreases by 4.25 minutes, and the drying rate grows by 0.0065 %/min. It has been discovered that with an increase in the table salt concentration with the same mass fraction of cheese moisture 53–55 %, a decrease in the rate of dehydration is observed as well. In the period with a constant drying rate at a concentration of sodium chloride of 1 %, the drying speed is 0.98 %/min; 2 % – 0.8 %/min; 3 % – 0.72 %/min; 4 % – 0.54 %/min. The amount of water activity in cheeses was investigated. It was established that with an increase in the concentration of table salt from 1 to 4 %, the water activity of cheese before drying changes by 0.131; after drying – by 0.174.
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20
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Dong D, Qi Z, Cui B. Complex Formation between Soy Proteins and Potato Starch: Effect of pH, Biopolymer Ratio, and Biopolymer Concentration. STARCH-STARKE 2019. [DOI: 10.1002/star.201900020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Die Dong
- State Key Laboratory of Biobased Material and Green PapermakingShandong Academy of SciencesQilu University of Technology Jinan 250353 Shandong Province P.R. China
- School of Food Science and Engineering, Shandong Academy of SciencesQilu University of Technology Jinan 250353 Shandong Province P.R. China
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education/Shandong ProvinceQilu University of Technology Jinan 250353 Shandong Province P.R. China
| | - Zhengliang Qi
- School of Bioengineering, Shandong Academy of SciencesQilu University of Technology Jinan 250353 Shandong Province P.R. China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green PapermakingShandong Academy of SciencesQilu University of Technology Jinan 250353 Shandong Province P.R. China
- School of Food Science and Engineering, Shandong Academy of SciencesQilu University of Technology Jinan 250353 Shandong Province P.R. China
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21
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Fan Y, Wang Y. Applications of small-angle X-ray scattering/small-angle neutron scattering and cryogenic transmission electron microscopy to understand self-assembly of surfactants. Curr Opin Colloid Interface Sci 2019. [DOI: 10.1016/j.cocis.2019.02.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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23
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Gao S, Holkar A, Srivastava S. Protein-Polyelectrolyte Complexes and Micellar Assemblies. Polymers (Basel) 2019; 11:E1097. [PMID: 31261765 PMCID: PMC6680422 DOI: 10.3390/polym11071097] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/20/2019] [Accepted: 06/24/2019] [Indexed: 12/18/2022] Open
Abstract
In this review, we highlight the recent progress in our understanding of the structure, properties and applications of protein-polyelectrolyte complexes in both bulk and micellar assemblies. Protein-polyelectrolyte complexes form the basis of the genetic code, enable facile protein purification, and have emerged as enterprising candidates for simulating protocellular environments and as efficient enzymatic bioreactors. Such complexes undergo self-assembly in bulk due to a combined influence of electrostatic interactions and entropy gains from counterion release. Diversifying the self-assembly by incorporation of block polyelectrolytes has further enabled fabrication of protein-polyelectrolyte complex micelles that are multifunctional carriers for therapeutic targeted delivery of proteins such as enzymes and antibodies. We discuss research efforts focused on the structure, properties and applications of protein-polyelectrolyte complexes in both bulk and micellar assemblies, along with the influences of amphoteric nature of proteins accompanying patchy distribution of charges leading to unique phenomena including multiple complexation windows and complexation on the wrong side of the isoelectric point.
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Affiliation(s)
- Shang Gao
- Department of Chemical and Biomolecular Engineering, University of California, Los Angeles, Los Angeles, CA 90095, USA.
| | - Advait Holkar
- Department of Chemical and Biomolecular Engineering, University of California, Los Angeles, Los Angeles, CA 90095, USA.
| | - Samanvaya Srivastava
- Department of Chemical and Biomolecular Engineering, University of California, Los Angeles, Los Angeles, CA 90095, USA.
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24
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Protte K, Weiss J, Hinrichs J, Knaapila A. Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Stender EG, Birch J, Kjeldsen C, Nielsen LD, Duus JØ, Kragelund BB, Svensson B. Alginate Trisaccharide Binding Sites on the Surface of β-Lactoglobulin Identified by NMR Spectroscopy: Implications for Molecular Network Formation. ACS OMEGA 2019; 4:6165-6174. [PMID: 31459761 PMCID: PMC6647953 DOI: 10.1021/acsomega.8b03532] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Accepted: 03/21/2019] [Indexed: 05/08/2023]
Abstract
β-lactoglobulin (BLG) is a promiscuous protein in terms of ligand interactions, having several binding sites reported for hydrophobic biomolecules such as fatty acids, lipids, and vitamins as well as detergents. BLG also interacts with neutral and anionic oligo- and polysaccharides for which the binding sites remain to be identified. The multivalency offered by these carbohydrate ligands is expected to facilitate coacervation, an electrostatically driven liquid-liquid phase separation. Using heteronuclear single quantum coherence NMR spectroscopy and monitoring chemical shift perturbations, we observed specific binding sites of modest affinity for alginate oligosaccharides (AOSs) prepared by alginate lyase degradation. Two different AOS binding sites (site 1 and site 2) centered around K75 and K101 were identified for monomeric BLG isoform A (BLGA) at pH 2.65. In contrast, only site 1 around K75 was observed for dimeric BLGA at pH 4.0. The data suggest a pH-dependent mechanism whereby both the BLGA dimer-monomer equilibrium and electrostatic interactions are exploited. This variability allows for control of coacervation and particle formation of BLGA/alginate mixtures via directed polysaccharide bridging of AOS binding sites and has implication for molecular network formation. The results are valuable for design of polyelectrolyte-based BLG particles and coacervates for carrying nutraceuticals and modulating viscosity in dairy products by use of alginates.
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Affiliation(s)
- Emil G.
P. Stender
- Enzyme
and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building
224, DK-2800 Kgs. Lyngby, Denmark
| | - Johnny Birch
- Enzyme
and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building
224, DK-2800 Kgs. Lyngby, Denmark
| | - Christian Kjeldsen
- Department
of Chemistry, Technical University of Denmark, Kemitorvet, Building
207, DK-2800 Kgs. Lyngby, Denmark
| | - Lau D. Nielsen
- Structural
Biology and NMR Laboratory, Linderstrøm-Lang Centre for Protein
Science, Department of Biology, University
of Copenhagen, Ole Maaløes
Vej 5, DK-2200 Copenhagen
N, Denmark
| | - Jens Ø. Duus
- Department
of Chemistry, Technical University of Denmark, Kemitorvet, Building
207, DK-2800 Kgs. Lyngby, Denmark
| | - Birthe B. Kragelund
- Structural
Biology and NMR Laboratory, Linderstrøm-Lang Centre for Protein
Science, Department of Biology, University
of Copenhagen, Ole Maaløes
Vej 5, DK-2200 Copenhagen
N, Denmark
- E-mail: . phone: +45 3532 2081 (B.S.)
| | - Birte Svensson
- Enzyme
and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building
224, DK-2800 Kgs. Lyngby, Denmark
- E-mail: . phone: +45 4525 2740 (B.B.K.)
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26
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Horn JM, Kapelner RA, Obermeyer AC. Macro- and Microphase Separated Protein-Polyelectrolyte Complexes: Design Parameters and Current Progress. Polymers (Basel) 2019; 11:E578. [PMID: 30960562 PMCID: PMC6523202 DOI: 10.3390/polym11040578] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 03/18/2019] [Accepted: 03/23/2019] [Indexed: 01/02/2023] Open
Abstract
Protein-containing polyelectrolyte complexes (PECs) are a diverse class of materials, composed of two or more oppositely charged polyelectrolytes that condense and phase separate near overall charge neutrality. Such phase-separation can take on a variety of morphologies from macrophase separated liquid condensates, to solid precipitates, to monodispersed spherical micelles. In this review, we present an overview of recent advances in protein-containing PECs, with an overall goal of defining relevant design parameters for macro- and microphase separated PECs. For both classes of PECs, the influence of protein characteristics, such as surface charge and patchiness, co-polyelectrolyte characteristics, such as charge density and structure, and overall solution characteristics, such as salt concentration and pH, are considered. After overall design features are established, potential applications in food processing, biosensing, drug delivery, and protein purification are discussed and recent characterization techniques for protein-containing PECs are highlighted.
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Affiliation(s)
- Justin M Horn
- Department of Chemical Engineering, Columbia University, New York, NY 10027, USA.
| | - Rachel A Kapelner
- Department of Chemical Engineering, Columbia University, New York, NY 10027, USA.
| | - Allie C Obermeyer
- Department of Chemical Engineering, Columbia University, New York, NY 10027, USA.
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