Intermolecular complexation and phase separation in aqueous solutions of oppositely charged biopolymers

Hyaluronan-cecropin B interactions studied by ultrasound velocimetry and isothermal titration calorimetry

Interactions between hyaluronan and the antimicrobial peptide cecropin B were studied in water and PBS using high-resolution ultrasonic spectroscopy and isothermal titration calorimetry. Although each technique is fundamentally different, they both gave identical results. It was found that the molecular weight of hyaluronan plays an important role in the interactions - in particular, the transition between the rod conformation and the random coil conformation. In water, interactions were saturated in a molar charge ratio of 1.5 and not 1.0 as expected. The later saturation of the interaction probably occurred either for steric reasons or due to the interaction between functional groups in the cecropin structure, which allowed complete dissociation of the antimicrobial peptide. In PBS, in contrast to water, no interactions were observed, irrespective of the molecular weight of hyaluronan. Thus, at a sufficiently high ionic strength, the interactions were suppressed.

Complex coacervation of soy protein isolate-limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%-5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between -NH₃ ⁺ in HSPI and -COO^- in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer.

Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems

The influence of total concentration, biopolymer mixing ratio, and ionic strength on the association of tragacanth gum (TG) and gelatin (G) in the aqueous system during acidification was investigated. The onset of soluble complex formation appeared at pH_c, where both biopolymers carried a negative charge. Insoluble complexes were formed at pH_φ1 by a further pH decrease, owing to increased interactions between the polymers. The complexes formed at pH_φ1 still had partly high negative surface charge. Complex coacervation was observed at pH_opt due to the growing size and number of insoluble complexes. The ζ value of the G- TG significantly decreased at pH_opt, which was subjected to phase separation. Turbidity decreased at pH_φ2 as a result of complex decomposition. The maximum efficiency of complex formation was at the salt-free samples. NaCl reduced critical pHs and complex formation efficiency by screening the ionized groups on the biopolymers.

Crack Suppression in Conductive Film by Amyloid-Like Protein Aggregation toward Flexible Device

A fatal weakness in flexible electronics is the mechanical fracture that occurs during repetitive fatigue deformation; thus, controlling the crack development of the conductive layer is of prime importance and has remained a great challenge until now. Herein, this issue is tackled by utilizing an amyloid/polysaccharide molecular composite as an interfacial binder. Sodium alginate (SA) can take part in amyloid-like aggregation of the lysozyme, leading to the facile synthesis of a 2D protein/saccharide hybrid nanofilm over an ultralarge area (e.g., >400 cm² ). The introduction of SA into amyloid-like aggregates significantly enhances the mechanical strength of the hybrid nanofilm, which, with the help of amyloid-mediated interfacial adhesion, effectively diminishes the microcracks in the hybrid nanofilm coating after repetitive bending or stretching. The microcrack-free hybrid nanofilm then shows high interfacial activity to induce electroless deposition of metal in a Kelvin model on a substrate, which noticeably suppresses the formation of microcracks and consequent conductivity loss during the bending and stretching of the metal-coated flexible substrates. This work underlines the significance of amyloid/polysaccharide nanocomposites in the design of interfacial binders for reliable flexible electronic devices and represents an important contribution to mimicking amyloid and polysaccharide-based adhesive cements created by organisms.

Improved Protein Coverage in Bottom-Up Proteomes Analysis Using Fluoroalcohol-Mediated Supramolecular Biphasic Systems With Mixed Amphiphiles for Sample Extraction, Fractionation, and Enrichment

A new class of supramolecular biphasic systems containing fluoroalcohol-induced coacervates (FAiC) provides concomitant fractionation of complex protein mixtures, high solubilizing power for extraction of various types of proteins, especially those with high hydrophobicity (such as membrane proteins), and enrichment of low-abundance proteins. Subsequently, the use of FAiC biphasic systems (BPS) in the bottom-up proteomics workflow resulted in significantly higher coverage for the whole proteome, various subproteomes, especially those embedded or associated with membranes, post-translationally modified proteins, and low-abundance proteins (LAPs) as compared to the conventional methodologies. In this work, we used a new type of FAiC-BPS composed of mixed amphiphiles, a zwitterionic surfactant 3-(N,N-dimethylmyristyl ammonia) propane sulfonate (DMMAPS), a quaternary ammonium salt (QUATS), and hexafluoroisopropanol (HFIP) as the coacervator for extraction, fractionation, and enrichment of yeast proteome in bottom-up proteomics. The coverage of the lower-abundance proteins (abundance below 2000 molecules/cell) improved by more than 100% using DMMAPS and DMMAPS + QUATS systems as compared to the conventional methods using urea or detergent solutions for protein solubilization. Additionally, these coacervate systems show increased coverage of integral membrane proteins and proteins with α-helices by up to 24 and 555%, respectively.

Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio

Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pH_c of 5.6-5.8, followed by intermolecular insoluble complexes formed at pH_Φ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1.6-1.8 (pH_Φ2). WPI/HA mixtures showed shear thinning behavior and elastic property. Whey protein underwent significant α-helix structure change when interacting with HA in range of pH_Φ1>pH > pH_Φ2 and at low R values (1:4 and 1:2). Scanning electronic microscope (SEM) pictures showed pH and mixing ratio dependent microstructural changes corresponding with phase transition. Data may provide helpful information for further application of WPI/HA complexes in medical, food and cosmetic fields.

Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization

In this study, intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA) were investigated to unravel their complexation mechanisms. For this purpose, structural transition as a function of pH (2.0-7.0) and protein to polysaccharide ratio (HPI:GA, R = 0.5:1-13:1 w/w) was evaluated via turbidimetric analysis, ζ-potentiometry, state diagram construction and coacervate yield. It was proved that critical phase transition pH shifted to higher values with R increase, until reaching a plateau at ratio 10:1, with complexes to be formed even at pH region where both biopolymers were negatively charged. The shift of pH value, where maximum turbidity was noticed (pH_opt), was well in accordance with net charge neutrality of HPI-GA mixtures found by electrophoretic mobility measurements. Maximum coacervation, occurred at ratio R = 2:1 and pH_opt = 3.5, was depicted by the highest yield (92%), while morphological characteristics of liquid as well as freeze-dried HPI-GA coacervates, obtained through optical and scanning electron microscope measurements, gave a further perception of the associative processes during complex coacervation. Additionally, the molecular interactions between HPI and GA were confirmed by Fourier transform infrared spectroscopy (FTIR) revealing primarily electrostatic interactions with secondary stabilization of hydrogen bonds. Therefore, these findings could provide useful information for the development of HPI - GA coacervates as a potential bioactive encapsulation means.

Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract

Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.

Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology

Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI-FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear-thinning behavior and gel-like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI-FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein-based foods.

Aqueous self-assembly of arginine and K8SiW11O39: fine-tuning the formation of a coacervate intended for sprayable anticorrosive coatings

Coacervates are commonly thought to be formed from the liquid-liquid phase separation of macromolecules, such as oppositely charged polyelectrolytes, proteins or peptides. Unlike conventional systems, we here show an entirely novel coacervate obtained from the self-assembly of arginine (Arg) and K₈[α-SiW₁₁O₃₉] (SiW₁₁) in water. The formation of the coacervate Arg/SiW₁₁ is confirmed by combined techniques, including turbidity, rheology, optical microscopy, and scanning and transmission electron microscopy. Assessment of the rheological response reveals that the complex coacervate exhibits shear thinning behaviour. X-ray photoelectron spectroscopy (XPS), Fourier transform infrared (FT-IR) spectroscopy, elemental analysis and thermogravimetric analysis are used to characterize the coacervate. The thermodynamic parameters of the coacervation are monitored by isothermal titration calorimetry (ITC), which identifies that the formation of the coacervate by mixing of Arg and SiW₁₁ is driven by a combination of entropic and enthalpic effects. The resultant coacervate shows a typical upper critical solution temperature (UCST) phenomenon, which is strongly dependent on the concentration of the species. Furthermore, we demonstrate that the coacervation could be tuned by stoichiometry and pH. A phase diagram for the complexation of Arg and SiW₁₁ thus has been constructed using turbidity measurements. Such a phase diagram is a very useful tool for the preparation of coacervates from a specific combination of Arg and SiW₁₁. Finally, the acid induced gelation of the coacervate has been explored to fabricate an anticorrosive coating to protect a copper plate from exposure to acid vapour.

Study of the complex coacervation mechanism between ovalbumin and the strong polyanion PSSNa: influence of temperature and pH

We studied the complex between ovalbumin and long flexible poly-(sodium 4-styrene sulfonate) as a function of pH and temperature. We used various techniques [turbidimetry, conductometry, dynamic light scattering, viscosimetry, and ultra-small-angle light scattering (USALS)] to fully characterize the coacervate complex. Different phases of complexation versus temperature were determined by turbidimetric analysis (pH_c, pH_ϕ1, and pH_ϕ2). The optimal protein/polyelectrolyte interaction occurred at pH_opt 4. An increase in temperature made the hydrophobic interactions more favorable in the case of the soluble complex and complex coacervation phases (pH > pH_ϕ2). We systematically determined the activation energy to follow the conformational changes of the complex at different temperatures. At pH_opt, the size of the formed complex showed a remarkable decrease with temperature increase. USALS was used to determine simultaneously the radius of gyration (R_g) and fractal dimension D_f of the coacervate.

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures

Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.

Complex coacervation in charge complementary biopolymers: Electrostatic versus surface patch binding

In this review, a number of systems are described to demonstrate the effect of polyelectrolyte chain stiffness (persistence length) on the coacervation phenomena, after we briefly review the field. We consider two specific types of complexation/coacervation: in the first type, DNA is used as a fixed substrate binding to flexible polyions such as gelatin A, bovine serum albumin and chitosan (large persistence length polyelectrolyte binding to low persistence length biopolymer), and in the second case, different substrates such as gelatin A, bovine serum albumin, and chitosan were made to bind to a polyion gelatin B (low persistence length substrate binding to comparable persistence length polyion). Polyelectrolyte chain flexibility was found to have remarkable effect on the polyelectrolyte-protein complex coacervation. The competitive interplay of electrostatic versus surface patch binding (SPB) leading to associative interaction followed by complex coacervation between these biopolymers is elucidated. We modelled the SPB interaction in terms of linear combination of attractive and repulsive Coulombic forces with respect to the solution ionic strength. The aforesaid interactions were established via a universal phase diagram, considering the persistence length of polyion as the sole independent variable.

Perfluoro-alcohol-induced complex coacervates of polyelectrolyte-surfactant mixtures: phase behavior and analysis

Perfluorinated alcohols and acids such as hexafluoroisopropanol (HFIP), trifluoroethanol, trifluoroacetic acid, pentafluoropropionic acid, and heptafluorobutyric acid induce coacervation and phase separation in aqueous solutions of a wide variety of individual and mixed amphiphiles [ Khaledi Langmuir 2013 , 29 , 2458 ]. This paper focuses on HFIP-induced complex coacervate formation in the mixtures of anionic polyelectrolytes, such as sodium salt of poly(methacrylic acid) (PMA) or poly(acrylic acid) (PAA) and cationic surfactants of alkyltrimethylammonium bromides. In purely aqueous media and over a wide concentration range, mixtures of PMA and CTAB form the catanionic complex (CTA(+)PM(-)) that is insoluble in water (white precipitate). Upon addition of a small percentage of HFIP, the mixture goes through phase transition and formation of two distinctly clear liquid phases. The phase diagram for the HFIP-PMA-CTAB coacervate system was studied. The coacervate volume was determined as a function of system variables such as charge ratio as well as total and individual concentrations of the system components. These results, combined with the chemical composition analysis of the separated aqueous top-phase and coacervate bottom-phase, shed light on the coacervation mechanism. The results suggest that exchange of counterions and ion-pair formation play critical roles in the coacervation process. This process facilitated by HFIP through solvation of the head groups and dehydration of the hydrophobic moieties of the catanionic complex. Because of the presence of HFIP, coacervation occurs over a wide range of concentrations and charge ratios of the oppositely charged polyelectrolyte and surfactant.

Functional modification mediated value addition of seaweed polysaccharides – a perspective

Value addition of seaweed polysaccharides by their functional modification with various substrates leading to new effects.

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems

The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150 kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC and 3% w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300 MPa, in 100 MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300 MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.

Perfluorinated alcohols and acids induce coacervation in aqueous solutions of amphiphiles

We have discovered that water-miscible perfluorinated alcohols and acids (FA) can induce simple and complex coacervation in aqueous solutions of a wide range of amphiphilic molecules such as synthetic surfactants, phospholipids, and bile salts as well as polyelectrolytes. This unique phenomenon seems to be nearly ubiquitous, especially for complex coacervate systems composed of mixed catanionic amphiphiles. In addition, coacervation and aqueous phase separation were observed over a wide range of surfactants concentrations and for different mole fractions of the oppositely charged amphiphile.

Complexation and coacervation of polyelectrolytes with oppositely charged colloids

Polyelectrolyte-colloid coacervation could be viewed as a sub-category of complex coacervation, but is unique in (1) retaining the structure and properties of the colloid, and (2) reducing the heterogeneity and configurational complexity of polyelectrolyte-polyelectrolyte (PE-PE) systems. Interest in protein-polyelectrolyte coacervates arises from preservation of biofunctionality; in addition, the geometric and charge isotropy of micelles allows for better comparison with theory, taking into account the central role of colloid charge density. In the context of these two systems, we describe critical conditions for complex formation and for coacervation with regard to colloid and polyelectrolyte charge densities, ionic strength, PE molecular weight (MW), and stoichiometry; and effects of temperature and shear, which are unique to the PE-micelle systems. The coacervation process is discussed in terms of theoretical treatments and models, as supported by experimental findings. We point out how soluble aggregates, subject to various equilibria and disproportionation effects, can self-assemble leading to heterogeneity in macroscopically homogeneous coacervates, on multiple length scales.