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Influence of pH and lipid membrane on the liquid–liquid phase separation of wheat γ-gliadin in aqueous conditions.
- Source :
-
Journal of Colloid & Interface Science . Aug2024, Vol. 668, p252-263. 12p. - Publication Year :
- 2024
-
Abstract
- [Display omitted] Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used a microfluidic technique to encapsulate γ-gliadin within giant unilamellar vesicles (GUVs) and tune the physicochemical conditions in a controlled and rapid way. We examined the influence of pH and protein concentration on LLPS and protein-membrane interactions using various microscopy and spectroscopy techniques. We showed that γ-gliadin encapsulated in GUVs can undergo a pH-triggered liquid–liquid phase separation (LLPS) by two distinct mechanisms depending on the γ-gliadin concentration. At low protein concentrations, γ-gliadins phase separate by a nucleation and growth-like process, while, at higher protein concentration and pH above 6.0, γ-gliadin formed a bi-continuous phase suggesting a spinodal decomposition-like mechanism. Fluorescence and microscopy data suggested that γ-gliadin dense phase exhibited affinity for the GUV membrane, forming a layer at the interface and affecting the reversibility of the phase separation. [ABSTRACT FROM AUTHOR]
- Subjects :
- *GLIADINS
*PHASE separation
*MEMBRANE lipids
*WHEAT seeds
*WHEAT proteins
*WHEAT
Subjects
Details
- Language :
- English
- ISSN :
- 00219797
- Volume :
- 668
- Database :
- Academic Search Index
- Journal :
- Journal of Colloid & Interface Science
- Publication Type :
- Academic Journal
- Accession number :
- 177198561
- Full Text :
- https://doi.org/10.1016/j.jcis.2024.04.136