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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Oechsle, Anja Maria Landenberger, Markus Gibis, Monika Irmscher, Stefan Björn Kohlus, Reinhard Weiss, Jochen |
| Description | Country affiliation: Germany Author Affiliation: Oechsle AM ( Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.); Landenberger M ( Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.); Gibis M ( Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.); Irmscher SB ( Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.); Kohlus R ( Department of Food Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.); Weiss J ( Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.) |
| Abstract | Collagen can be modified by addition of chaotropic or kosmotropic salts of the reversed Hofmeister series. Hence, telopeptide-poor collagen type I was suspended in H2SO4 (pH 2) and 0.05-0.5 M KCl and KNO3 (chaotropes), as well as KI and KSCN (kosmotropes). Rheological parameters, including storage and loss modulus, intrinsic viscosity, and critical overlap concentration, were assessed and the microstructure was characterized by applying confocal laser scanning microscopy and scanning electron microscopy. The addition of up to 0.1 M KCl and 0.05 M KNO3 increased the intrinsic viscosity from 1.22 to 1.51 L/g without salt to a maximal value of 1.74 L/g and decreased the critical overlap concentration from 0.66 to 0.82 g/L to a minimal value of 0.57 g/L. Higher salt concentrations increased the collagen-collagen interactions due to ions withdrawing the water from the collagen molecules. Hence, 0.1 M KSCN delivered the largest structures with the highest structure factor, area value and the highest critical overlap concentration with 17.6 L/g. Overall, 0.5 M salt led to salting out, with chaotropes forming fine precipitates and kosmotropes leading to elastic three-dimensional networks. The study demonstrated that collagen entanglement and microstructure depend strongly on the ionic strength and type of salt. |
| File Format | HTM / HTML |
| ISSN | 01418130 |
| Volume Number | 79 |
| e-ISSN | 18790003 |
| Journal | International Journal of Biological Macromolecules |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-08-01 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Biochemistry Collagen Type I Chemistry Ultrastructure Hydrogen-ion Concentration Nitrates Potassium Chloride Potassium Compounds Potassium Iodide Protein Aggregates Salts Sulfuric Acids Thiocyanates Viscosity Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Structural Biology Molecular Biology Biochemistry |
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