Mobility of molecules and ions solubilized in protein gels: diffusion in the thick fraction of hen egg white

Sonolysis of high macroviscosity systems: hen albumen hydrogel

To understand molecular effects of ultrasound on protein gels (cross-linked, hydrated macromolecular systems of immeasurably high macroviscosity, but low microviscosity), the thick fraction of hen albumen was sonicated. The immeasurably high viscosity of the intact thick fraction decreased to 2.5-4.0 mPa·s (depending on the sample) after a 12 min sonication (0.14 mM of radicals were produced and 19 J g(-1) of thermal energy absorbed) indicating that the 3D protein network was degraded. SDS-PAGE analysis indicated the breaking of intermolecular S-S bridges holding together the protein network rather than the primary structure of constituent proteins. Despite the relatively large concentration of OH radical produced in the sonication time range applied, no protein cross-linking was observed which can be attributed to the high degree of protein glycosylation and protein immobility. Differential scanning calorimetry (DSC) showed that both the amount of bound water and the enthalpy of denaturation of the constituent proteins are not affected by sonication, which is consistent with the SDS-PAGE results. A small increase in sample turbidity can be attributed to the small extent of thermal denaturation occurring in the vicinity of cavitation sites.

Effects of microviscosity, dry electron scavenging, and protein mobility on the radiolysis of albumen hydrogel

Nanosecond pulse radiolysis experiments performed on the oxygen and nitrogen saturated thick fraction of egg white (which has an immeasurably high macroviscosity) produced a rate constant for hydrated electron reaction with oxygen equal to 1.7 × 10(10) M(-1) s(-1) at 18 °C, indicating that, due to the very low microviscosity, hydrated electrons are as mobile and reactive in the albumen hydrogel as in neat water. Also, the radiolytic yield for the hydrated electron (G-value) in the thick fraction of egg white (measured at the end of a 14 ns electron pulse) was found to be 86% of that determined in neat water, which can be attributed to the reaction of dry electrons with the protein constituents. Steady-state γ radiolysis studies on air-saturated thick and thin fraction (true solution) revealed that the immobility of egg white proteins disfavors reactions that result in molecular mass change.