Competitive effects of anion mobility and viscous forces on the interactions of hyaluronic acid and alginic acid with hofmeister salts

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-24 DOI:10.1016/j.foodhyd.2024.110684
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Abstract

The specific ion effect takes into account the hydration, mobility, and kosmotropic/chaotropic effects. However, another important aspect to consider is the solution viscosity, which influences ion mobility. A limited number of publications have considered the impact of specific ion effects on polyelectrolytes. However, none of the studies have considered the viscous effect of polyelectrolytes. This study aims to investigate the impact of kosmotropic and chaotropic anions on negatively charged alginic acid and hyaluronic acid using dynamic light scattering, rheology, and molecular dynamic simulations. Different concentration regimes and the change in the chain conformations in these regimes, along with the viscosity scaling and impact of the salts on the polyelectrolytes, have been discussed. An interesting finding regarding the solution viscosity was reported. The solution viscosity leads to the reversal of the diffusivity and viscosity trend of the polymer with kosmotropes and chaotropes. A threshold is also identified above which viscous forces dominate. Specific ion effects dominate below the threshold. It was concluded that the specific ion effect shows a competitive nature with the viscous forces in the case of a high-viscosity polyelectrolyte solution, which becomes an important aspect to consider for unveiling such interactions. Prior knowledge of the conformations of polymers can be used for designing drug delivery/nutrient delivery systems and for understanding phase separation behavior. Considering the viscosity of polymer solution becomes an important factor which, in turn, impacts the anion's mobility and ultimately influences the polymer conformations.

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阴离子流动性和粘滞力对透明质酸和海藻酸与霍夫迈斯特盐相互作用的竞争效应
特定离子效应考虑了水合作用、迁移率和各向同性/各向异性效应。然而,需要考虑的另一个重要方面是溶液粘度,它也会影响离子的迁移率。考虑了特定离子效应对聚电解质影响的出版物数量有限。然而,这些研究都没有考虑到聚电解质的粘性效应。本研究旨在利用动态光散射、流变学和分子动力学模拟研究各向同性和各向异性阴离子对带负电荷的海藻酸和透明质酸的影响。研究讨论了不同的浓度状态和这些状态下链构象的变化,以及盐对聚电解质的粘度缩放和影响。报告了关于溶液粘度的一个有趣发现。溶液粘度会导致聚合物的扩散性和粘度趋势与 kosmotropes 和 chaotropes 相反。此外,还确定了一个阈值,在该阈值之上,粘性力占主导地位。比离子效应在阈值以下占主导地位。结论是,在高粘度聚电解质溶液中,比离子效应与粘滞力具有竞争性质,这成为揭示此类相互作用的一个重要方面。事先了解聚合物的构象可用于设计药物输送/营养输送系统和了解相分离行为。考虑聚合物溶液的粘度是一个重要因素,而粘度反过来又会影响阴离子的流动性,并最终影响聚合物的构象。
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来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
期刊介绍: Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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