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arXiv 1907.04074cond-mat.soft
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面筋蛋白质混合物的相分离动力学

Phase separation dynamics of gluten protein mixtures

A. Banc, J. Pincemaille, S. Costanzo, E. Chauveau, M. s. Appavou, M. H. Morel, P. Menut, L. Ramos

摘要:

我们调查的时间分辨同步辐射超小X射线散射的液-液相分离(LLPS)的面筋蛋白悬浮液的温度淬火后的动力学。研究了固定浓度(237 mg/ml)但具有不同蛋白质组成的样品。在我们的实验条件下,我们表明,流体粘弹性样品耗尽聚合谷蛋白相分离后的调幅分解过程。我们定量探测的后期粗化,结果从热力学之间的竞争,加快粗化速率的淬火深度的增加,和运输减慢的速度。对于甚至更深的淬灭,连续相的甚至更高的粘弹性导致“准”停滞相分离。异常相分离动力学是通过对比测量的凝胶样品中富含谷蛋白,由于弹性约束。这项工作说明了粘弹性的作用,在蛋白质分散液中的LLPS的动力学。

英文摘要:

We investigate by time-resolved Synchrotron ultra-small X-ray scattering the dynamics of liquid-liquid phase-separation (LLPS) of gluten protein suspensions following a temperature quench. Samples at a fixed concentration (237 mg/ml) but with different protein compositions are investigated. In our experimental conditions, we show that fluid viscoelastic samples depleted in polymeric glutenin phase-separate following a spinodal decomposition process. We quantitatively probe the late stage coarsening that results from a competition between thermodynamics that speeds up the coarsening rate as the quench depth increases, and transport that slows downs the rate. For even deeper quenches, the even higher viscoelasticity of the continuous phase leads to a "quasi" arrested phase separation. Anomalous phase-separation dynamics is by contrast measured for a gel sample rich in glutenin, due to elastic constraints. This work illustrates the role of viscoelasticity in the dynamics of LLPS in protein dispersions.

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