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Collapse-reexpansion conformational transition of alginate under non-specific ion conditions.

Authors :
Li, Xiaoyang
Wang, Yi
Sun, Cuixia
Zhao, Yiguo
Lu, Wei
Fang, Yapeng
Source :
Food Hydrocolloids. Mar2025:Part 1, Vol. 160, pN.PAG-N.PAG. 1p.
Publication Year :
2025

Abstract

As negatively charged polyelectrolytes, alginate conformation is greatly influenced by ionic environment, which is of critical importance for solution properties and practical applications. To advance our understanding of alginate conformation in the presence of non-specific ions (NaCl, KCl, MgCl 2), high resolution atomic force microscopy, together with statistical analysis, is employed to provide direct structural information. Alginate chains undergo a collapse-reexpansion transition with increasing salt concentration, which is quantitatively evidenced by a nonmonotonic evolution of persistence length (L p). At low salt concentrations, a decrease in L p is caused dominantly by electrostatic screening effect as electrostatic persistence length (L p e ) shows a strong dependence on Debye screening length (κ −1) with a scaling relation of L p e ∼ κ −2, which is in agreement with Odijk-Skolnick-Fixman theory described for semiflexible polyelectrolytes. Above a certain salt concentration, there is a rise in L p , which can be explained by overcharging and ion-ion correlations. The type of salt also affects the change degree of persistence length, with divalent ions (Mg2+) showing the greatest collapse and reexpansion level. Since alginate chains containing higher α-L-guluronate (G) content are more influenced by salts, it can be inferred that non-specific ions have a higher affinity for G units. [Display omitted] • Upon addition of non-specific ions, alginate undergoes a collapse-reexpansion transition. • Corresponding to the conformational transition, the persistence length shows a nonmonotonic evolution. • The chain collapse is caused dominantly by electrostatic screening effect. • Overcharging and ion-ion correlations could account for chain reexpansion. • Non-specific ion types and alginate composition affect the chain conformation. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
0268005X
Volume :
160
Database :
Academic Search Index
Journal :
Food Hydrocolloids
Publication Type :
Academic Journal
Accession number :
181491226
Full Text :
https://doi.org/10.1016/j.foodhyd.2024.110744