Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

Yurij Antonov (Corresponding author), Irina Zhuravleva, Miete Celus, Clare Kyomugasho, Salvatore Lombardo, Wim Thielemans, Marc Hendrickx, Paula Moldenaers, Ruth Cardinaels

Research output: Contribution to journalArticleAcademicpeer-review

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Abstract

We examined the similarities and differences of the binding behavior of lysozyme (lys) with pectin varying in local charge density (blockwise distribution and statistical distribution of methoxyl groups, BP and SP) and similar degree of methoxylation (DM). The interaction at ionic strength I = 0.01 and pH 5.1 was found to be mainly electrostatic, associated with an exothermic enthalpy change. BP which is more inclined to self-association binds lys forming strongly associated complex particles with average sizes much larger (10–20 μm) than that of SP. The latter formed with lys small (0.6–3 μm) complex particles or liquid droplets depending on DM. The critical Iset and pHset values for BP/lys systems, above which complexes do not form, are not sensitive to DM (approximately 0.1 and 11.5 respectively), whereas for SP/lys systems the critical Iset and pHset values decrease significantly with increasing DM. The effect of I on complexation (CP) of lys with BP and SP has a nonmonotonic character. The distribution of BP and SP within the complex particles is irregular and is different for pectin with low and high DM values. The binding constant and stoichiometry ratio (lys/pectin) of the systems with SP are slightly higher than those of BP at the same DM, and these values decrease sharply (50 times) with increasing DM. The large positive changes in entropy in SP/lys systems suggest that the interactions in these systems tend to be more hydrophobic in character at high DM. On the other hand, with BP, a negative enthalpy change, especially for pectin with low charge, suggests the formation of a large quantity of hydrogen bonds or van der Waals interactions during CP.
Original languageEnglish
Article number105345
Number of pages11
JournalFood Hydrocolloids
Volume99
DOIs
Publication statusPublished - 1 Feb 2020

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Muramidase
Charge density
lysozyme
pectins
Enzymes
enthalpy
Complexation
Enthalpy
Statistical Distributions
pectin
Entropy
stoichiometry
ionic strength
entropy
Ionic strength
Static Electricity
Stoichiometry
Osmolar Concentration
droplets
hydrogen

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Antonov, Yurij ; Zhuravleva, Irina ; Celus, Miete ; Kyomugasho, Clare ; Lombardo, Salvatore ; Thielemans, Wim ; Hendrickx, Marc ; Moldenaers, Paula ; Cardinaels, Ruth. / Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge. In: Food Hydrocolloids. 2020 ; Vol. 99.
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title = "Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge",
abstract = "We examined the similarities and differences of the binding behavior of lysozyme (lys) with pectin varying in local charge density (blockwise distribution and statistical distribution of methoxyl groups, BP and SP) and similar degree of methoxylation (DM). The interaction at ionic strength I = 0.01 and pH 5.1 was found to be mainly electrostatic, associated with an exothermic enthalpy change. BP which is more inclined to self-association binds lys forming strongly associated complex particles with average sizes much larger (10–20 μm) than that of SP. The latter formed with lys small (0.6–3 μm) complex particles or liquid droplets depending on DM. The critical Iset and pHset values for BP/lys systems, above which complexes do not form, are not sensitive to DM (approximately 0.1 and 11.5 respectively), whereas for SP/lys systems the critical Iset and pHset values decrease significantly with increasing DM. The effect of I on complexation (CP) of lys with BP and SP has a nonmonotonic character. The distribution of BP and SP within the complex particles is irregular and is different for pectin with low and high DM values. The binding constant and stoichiometry ratio (lys/pectin) of the systems with SP are slightly higher than those of BP at the same DM, and these values decrease sharply (50 times) with increasing DM. The large positive changes in entropy in SP/lys systems suggest that the interactions in these systems tend to be more hydrophobic in character at high DM. On the other hand, with BP, a negative enthalpy change, especially for pectin with low charge, suggests the formation of a large quantity of hydrogen bonds or van der Waals interactions during CP.",
author = "Yurij Antonov and Irina Zhuravleva and Miete Celus and Clare Kyomugasho and Salvatore Lombardo and Wim Thielemans and Marc Hendrickx and Paula Moldenaers and Ruth Cardinaels",
year = "2020",
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Antonov, Y, Zhuravleva, I, Celus, M, Kyomugasho, C, Lombardo, S, Thielemans, W, Hendrickx, M, Moldenaers, P & Cardinaels, R 2020, 'Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge', Food Hydrocolloids, vol. 99, 105345. https://doi.org/10.1016/j.foodhyd.2019.105345

Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge. / Antonov, Yurij (Corresponding author); Zhuravleva, Irina; Celus, Miete; Kyomugasho, Clare; Lombardo, Salvatore; Thielemans, Wim; Hendrickx, Marc; Moldenaers, Paula; Cardinaels, Ruth.

In: Food Hydrocolloids, Vol. 99, 105345, 01.02.2020.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

AU - Antonov, Yurij

AU - Zhuravleva, Irina

AU - Celus, Miete

AU - Kyomugasho, Clare

AU - Lombardo, Salvatore

AU - Thielemans, Wim

AU - Hendrickx, Marc

AU - Moldenaers, Paula

AU - Cardinaels, Ruth

PY - 2020/2/1

Y1 - 2020/2/1

N2 - We examined the similarities and differences of the binding behavior of lysozyme (lys) with pectin varying in local charge density (blockwise distribution and statistical distribution of methoxyl groups, BP and SP) and similar degree of methoxylation (DM). The interaction at ionic strength I = 0.01 and pH 5.1 was found to be mainly electrostatic, associated with an exothermic enthalpy change. BP which is more inclined to self-association binds lys forming strongly associated complex particles with average sizes much larger (10–20 μm) than that of SP. The latter formed with lys small (0.6–3 μm) complex particles or liquid droplets depending on DM. The critical Iset and pHset values for BP/lys systems, above which complexes do not form, are not sensitive to DM (approximately 0.1 and 11.5 respectively), whereas for SP/lys systems the critical Iset and pHset values decrease significantly with increasing DM. The effect of I on complexation (CP) of lys with BP and SP has a nonmonotonic character. The distribution of BP and SP within the complex particles is irregular and is different for pectin with low and high DM values. The binding constant and stoichiometry ratio (lys/pectin) of the systems with SP are slightly higher than those of BP at the same DM, and these values decrease sharply (50 times) with increasing DM. The large positive changes in entropy in SP/lys systems suggest that the interactions in these systems tend to be more hydrophobic in character at high DM. On the other hand, with BP, a negative enthalpy change, especially for pectin with low charge, suggests the formation of a large quantity of hydrogen bonds or van der Waals interactions during CP.

AB - We examined the similarities and differences of the binding behavior of lysozyme (lys) with pectin varying in local charge density (blockwise distribution and statistical distribution of methoxyl groups, BP and SP) and similar degree of methoxylation (DM). The interaction at ionic strength I = 0.01 and pH 5.1 was found to be mainly electrostatic, associated with an exothermic enthalpy change. BP which is more inclined to self-association binds lys forming strongly associated complex particles with average sizes much larger (10–20 μm) than that of SP. The latter formed with lys small (0.6–3 μm) complex particles or liquid droplets depending on DM. The critical Iset and pHset values for BP/lys systems, above which complexes do not form, are not sensitive to DM (approximately 0.1 and 11.5 respectively), whereas for SP/lys systems the critical Iset and pHset values decrease significantly with increasing DM. The effect of I on complexation (CP) of lys with BP and SP has a nonmonotonic character. The distribution of BP and SP within the complex particles is irregular and is different for pectin with low and high DM values. The binding constant and stoichiometry ratio (lys/pectin) of the systems with SP are slightly higher than those of BP at the same DM, and these values decrease sharply (50 times) with increasing DM. The large positive changes in entropy in SP/lys systems suggest that the interactions in these systems tend to be more hydrophobic in character at high DM. On the other hand, with BP, a negative enthalpy change, especially for pectin with low charge, suggests the formation of a large quantity of hydrogen bonds or van der Waals interactions during CP.

U2 - 10.1016/j.foodhyd.2019.105345

DO - 10.1016/j.foodhyd.2019.105345

M3 - Article

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

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