SALTING-IN AND SALTING-OUT EFFECTS OF POLYPHENOLS, AROMATIC COMPOUNDS, AND AMINO ACIDS ON POLY (N-ISOPROPYLACRYLAMIDE) AND EGG WHITE AQUEOUS SOLUTIONS
DOI:
https://doi.org/10.15407/scine17.04.072Keywords:
Specific ion effects, salting-in, salting-out, transition temperature (TT), egg white, and Poly(N-isopropylacrylamide)Abstract
Introduction. Understanding the biophysical phenomena related to the Hofmeister series or cosmotropic/chaotropic properties of ions requires experimental data on specific ion effects of large organic molecules.
Problem Statement. Specific ion effects are of significant importance for biophysics and medicine. It is interesting to find out if additives with biologically relevant anions can interact with proteins and avoid aggregation.
Purpose. The purpose of this research is to study the stabilizing/destabilizing effects in Poly(N-isopropylacrylamide) (PNIPAM)/water, hen egg white/water systems under influence of substances of various classes of different hydrophobia.
Materials and Methods. Materials: sodium salts: salicylate, ferulate, benzoate, vanillate, cinnamate; humic acid sodium salt, hydroxy-sodium benzoate, glycine, L-alanine, sodium L-glutamate, D-(—)-quinnic acid, PNIPAM, egg white. Methods: measurement of the transition temperature (TT) of PNIPAM/water and the denaturation
temperature of the egg white / water systems.
Results. Ion-specific effects have been studied with the use of models based on the research of the transition temperature (TT) evolution of binary PNIPAM / water mixtures (for heating from 0 to 35°C) and the denaturation temperature of the egg white / water (for heating from 48 to 65°C). The dependences of these temperatures
on the content of substances that occur in live nature have been received at pH = 7.4.
Conclusions. The results have shown the tendencies of the additive solubilizing effects on PNIPAM and egg white. The majority of substances studied has the salting-out effect on PNIPAM / water in the order NaBz ~ NaCinn < L-NaGlu ~ NaFer. For NaSal and NaHum; the salting-in effect has been established. For the egg white, all additives show the salting-in effect. In PNIPAM and egg white systems, NaBz and L-NaGlu demonstrate the opposite effects.
The results have been compared with the ones for binary mixtures of water/di-propylene glycol
propyl ether (DPnP).
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