二棕榈酰磷脂酰胆碱
动态光散射
化学
小泡
水溶液
浊度法
色散(光学)
色谱法
水动力半径
分析化学(期刊)
降水
化学工程
胶束
磷脂酰胆碱
纳米颗粒
有机化学
气象学
工程类
物理
光学
磷脂
生物化学
膜
作者
Sook Heun Kim,Lilac Haimovich-Caspi,Liora Omer,Chi-Ming Yu,Yeshayahu Talmon,Nien‐Hwa Linda Wang,Elias I. Franses
出处
期刊:Langmuir
[American Chemical Society]
日期:2007-04-05
卷期号:23 (10): 5657-5664
被引量:13
摘要
The stability and state of aggregation of aqueous fibrinogen (FB) and dipalmitoylphosphatidylcholine (DPPC) vesicles in water or buffer at 25 °C were studied with dynamic light scattering (DLS), UV−vis spectroturbidimetry (ST), and cryo-transmission electron microscopy (cryo-TEM). In water, when 1000 ppm (0.10 wt %) DPPC dispersions were prepared with a protocol including extensive sonication, they contained mostly vesicles and were quite clear, transparent, and stable for at least 30 days. FB mixtures with water (0.075 wt %) were quite unstable and biphasic. They formed large aggregates which eventually precipitated. The addition of DPPC vesicles into these unstable FB dispersions reversed FB aggregation and precipitation and produced stable translucent microdispersions. The inferred lipid/protein aggregates were limited in size, with average diameters ranging from 200 to 300 nm. In buffer, DPPC dispersions were also clear and quite stable, with average dispersed particles diameter of ca. 90 nm. FB dissolved in aqueous buffer and formed transparent and stable solutions. Adding salt to an aggregated FB dispersion in water reversed the aggregation. FB aggregated and redissolved in the presence of the citrate and after the citrate was removed. There was no effect of citrate (present in FB initially) in the FB aggregation or redissolution. FB molecules in buffer form dimers or higher aggregates. Their average aggregation number is 2, determined with Rayleigh scattering analysis of turbidity data. The average hydrodynamic diameter of FB solutions from DLS was 30 nm. Mixing a stable FB solution in buffer and a stable DPPC dispersion in buffer produced highly unstable mixtures, in which large aggregates precipitated. These results have implications in understanding the interactions of lipids and proteins in many biological applications and food processing applications.
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