A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan

The interaction between quinoa proteins isolate (QP isolate) and the negatively charged polysaccharide ι-Carragennan (Carr) as a function of pH was studied. Experimental measurements as turbidity, hydrophobic surface, ζ-potential, and hydrodynamic size were carried out. Associative interaction betwe...

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Autores principales: Montellano Duran, Natalia, Spelzini, Darío, Wayllace, Natanel, Boeris, Valeria, Baroso da Silva, Fernando
Otros Autores: Zepeda Rivera, Martha. Harvard University; United States: for English correction in the manuscript.
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Carrageenan
Quinoa Proteins
Complex Formation
Acceso en línea:http://hdl.handle.net/2133/11424
http://hdl.handle.net/2133/11424
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-11424
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Carrageenan
Quinoa Proteins
Complex Formation
spellingShingle Carrageenan
Quinoa Proteins
Complex Formation
Montellano Duran, Natalia
Spelzini, Darío
Wayllace, Natanel
Boeris, Valeria
Baroso da Silva, Fernando
A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
topic_facet Carrageenan
Quinoa Proteins
Complex Formation
description The interaction between quinoa proteins isolate (QP isolate) and the negatively charged polysaccharide ι-Carragennan (Carr) as a function of pH was studied. Experimental measurements as turbidity, hydrophobic surface, ζ-potential, and hydrodynamic size were carried out. Associative interaction between QP and Carr was found in the pH range between 1 and 2.9. When both molecules are negatively charged (pH > 5,5), a pure Coulombic repulsion regime is observed and the self-association of QP due to the Carr exclusion is proposed. In the intermediate pH range, the experimental data suggests that the charge regulation mechanism can overcome the electrostatic repulsion that may take place (and an attraction between QP and Carr can still be observed). Computational simulations by means of free energy derivatives using the Monte Carlo method were carried out to better understand the interaction mechanism between QP and Carr. QP was modeled as a single protein using one of the major proteins, Chenopodin (Ch), and Carr was modeled as a negatively charged polyelectrolyte (NCP) chain, both in the cell model framework. Simulation results showed attractive interactions in agreement with the experimental data.
author2 Zepeda Rivera, Martha. Harvard University; United States: for English correction in the manuscript.
author_facet Zepeda Rivera, Martha. Harvard University; United States: for English correction in the manuscript.
Montellano Duran, Natalia
Spelzini, Darío
Wayllace, Natanel
Boeris, Valeria
Baroso da Silva, Fernando
format article
artículo
acceptedVersion
author Montellano Duran, Natalia
Spelzini, Darío
Wayllace, Natanel
Boeris, Valeria
Baroso da Silva, Fernando
author_sort Montellano Duran, Natalia
title A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
title_short A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
title_full A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
title_fullStr A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
title_full_unstemmed A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
title_sort combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
publisher Elsevier
publishDate 2018
url http://hdl.handle.net/2133/11424
http://hdl.handle.net/2133/11424
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