{"title":"Competitive effects of anion mobility and viscous forces on the interactions of hyaluronic acid and alginic acid with hofmeister salts","authors":"","doi":"10.1016/j.foodhyd.2024.110684","DOIUrl":null,"url":null,"abstract":"<div><div>The specific ion effect takes into account the hydration, mobility, and kosmotropic/chaotropic effects. However, another important aspect to consider is the solution viscosity, which influences ion mobility. A limited number of publications have considered the impact of specific ion effects on polyelectrolytes. However, none of the studies have considered the viscous effect of polyelectrolytes. This study aims to investigate the impact of kosmotropic and chaotropic anions on negatively charged alginic acid and hyaluronic acid using dynamic light scattering, rheology, and molecular dynamic simulations. Different concentration regimes and the change in the chain conformations in these regimes, along with the viscosity scaling and impact of the salts on the polyelectrolytes, have been discussed. An interesting finding regarding the solution viscosity was reported. The solution viscosity leads to the reversal of the diffusivity and viscosity trend of the polymer with kosmotropes and chaotropes. A threshold is also identified above which viscous forces dominate. Specific ion effects dominate below the threshold. It was concluded that the specific ion effect shows a competitive nature with the viscous forces in the case of a high-viscosity polyelectrolyte solution, which becomes an important aspect to consider for unveiling such interactions. Prior knowledge of the conformations of polymers can be used for designing drug delivery/nutrient delivery systems and for understanding phase separation behavior. Considering the viscosity of polymer solution becomes an important factor which, in turn, impacts the anion's mobility and ultimately influences the polymer conformations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009585","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The specific ion effect takes into account the hydration, mobility, and kosmotropic/chaotropic effects. However, another important aspect to consider is the solution viscosity, which influences ion mobility. A limited number of publications have considered the impact of specific ion effects on polyelectrolytes. However, none of the studies have considered the viscous effect of polyelectrolytes. This study aims to investigate the impact of kosmotropic and chaotropic anions on negatively charged alginic acid and hyaluronic acid using dynamic light scattering, rheology, and molecular dynamic simulations. Different concentration regimes and the change in the chain conformations in these regimes, along with the viscosity scaling and impact of the salts on the polyelectrolytes, have been discussed. An interesting finding regarding the solution viscosity was reported. The solution viscosity leads to the reversal of the diffusivity and viscosity trend of the polymer with kosmotropes and chaotropes. A threshold is also identified above which viscous forces dominate. Specific ion effects dominate below the threshold. It was concluded that the specific ion effect shows a competitive nature with the viscous forces in the case of a high-viscosity polyelectrolyte solution, which becomes an important aspect to consider for unveiling such interactions. Prior knowledge of the conformations of polymers can be used for designing drug delivery/nutrient delivery systems and for understanding phase separation behavior. Considering the viscosity of polymer solution becomes an important factor which, in turn, impacts the anion's mobility and ultimately influences the polymer conformations.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.