Modulation of the electrostatic potential around α-lactalbumin using oligoelectrolyte chains, pH and salt concentration-Reference-Cited by-同舟云学术

Modulation of the electrostatic potential around α-lactalbumin using oligoelectrolyte chains, pH and salt concentration

Published:2024 Issue:9 Volume:20 Page:2100-2112
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Torres Paola B.¹^ORCID,Baldor Sofia²^ORCID,Quiroga Evelina³^ORCID,Ramirez-Pastor Antonio Jose³^ORCID,Spelzini Dario²^ORCID,Boeris Valeria²^ORCID,Narambuena Claudio F.¹^ORCID

Affiliation:

1. Grupo de Bionanotecnologia y Sistemas Complejos. Infap-CONICET & Facultad Regional San Rafael, Universidad Tecnológica Nacional, Av. General Urquiza 314 C.P, M5600, San Rafael, Argentina

2. Facultad de Ciencias Bioquímicas y Farmacéuticas, Área Fisicoquímica, Universidad Nacional de Rosario - CONICET, Rosario 2000, Argentina

3. Instituto de Física Aplicada (INFAP), Universidad Nacional de San Luis-CONICET, San Luis D5700BWS, Argentina

Abstract

We studied how α-lactalbumin interacts with strong negatively charged oligoelectrolyte chains, looking at the electrostatic potential profile as pH and salt concentration change.

Funder

Universidad Nacional de San Luis

Fondo para la Investigación Científica y Tecnológica

Universidad Tecnológica Nacional

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/SM/D3SM01414B

Reference51 articles.

1. Polyelectrolyte–protein complexes

2. Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

3. A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

4. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

5. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates