Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate - Second virial coefficient study

A protein concentrate (75.2%) was obtained from some Lens culinaris L. seeds. The osmotic, hydrodynamic and surface properties of protein concentrate aqueous solutions were studied with the help of membrane osmometry, dynamic light scattering, ζ-potential and the pendant drop method, in a wide range of protein concentrate concentrations and pH conditions. The second virial coefficient was determined in the range of pH 2-9. Two theta points (pH∼ 5 and pH∼ 8) were found. The change of the hydrodynamic radii as a function of pH and scattering vector was analysed. It was found that the change of the solvent parameters (pH) has a significant influence on the surface tension value. This phenomenon was related to the values of the second virial coefficient and the translational diffusion coefficient. The increase in the value of the diffusion coefficient (smaller hydrodynamic radius) resulted in faster interface formation at the gas-liquid interface.

Combined Effects of Pressure and Ionic Strength on Protein-Protein Interactions: An Empirical Approach

Proteins are exposed to hydrostatic pressure (HP) in a variety of ecosystems as well as in processing steps such as freeze-thaw, cell disruption, sterilization, and homogenization, yet pressure effects on protein-protein interactions (PPIs) remain underexplored. With the goal of contributing toward the expanded use of HP as a fundamental control parameter in protein research, processing, and engineering, small-angle X-ray scattering was used to examine the effects of HP and ionic strength on ovalbumin, a model protein. Based on an extensive data set, we develop an empirical method for scaling PPIs to a master curve by combining HP and osmotic effects. We define an effective pressure parameter that has been shown to successfully apply to other model protein data available in the literature, with deviations evident for proteins that do not follow the apparent Hofmeister series. The limitations of the empirical scaling are discussed in the context of the hypothesized underlying mechanisms.

A coarse-grained xDLVO model for colloidal protein-protein interactions

Colloidal protein-protein interactions (PPIs) of attractive and repulsive nature modulate the solubility of proteins, their aggregation, precipitation and crystallization. Such interactions are very important for many biotechnological processes, but are complex and hard to control, therefore, difficult to be understood in terms of measurements alone. In diluted protein solutions, PPIs can be estimated from the osmotic second virial coefficient, B22, which has been calculated using different methods and levels of theory. The most popular approach is based on the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory and its extended versions, i.e. xDLVO. Despite much efforts, these models are not fully quantitative and must be fitted to experiments, which limits their predictive value. Here, we report an extended xDLVO-CG model, which extends existing models by a coarse-grained representation of proteins and the inclusion of an additional ion-protein dispersion interaction term. We demonstrate for four proteins, i.e. lysozyme (LYZ), subtilisin (Subs), bovine serum albumin (BSA) and immunoglobulin (IgG1), that semi-quantitative agreement with experimental values without the need to fit to experimental B22 values. While most likely not the final step in the nearly hundred years of research in PPIs, xDLVO-CG is a step towards predictive PPIs calculations that are transferable to different proteins.

Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties

Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.

Chaperone-like food components: from basic concepts to food applications

The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality.