Effect of hydration on structural and thermodynamic properties of pig gastric and bovine submaxillary gland mucins

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Effect of hydration on structural and thermodynamic properties of pig gastric and bovine submaxillary gland mucins

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dc.contributor.author Znamenskaya, Yana
dc.contributor.author Sotres, Javier
dc.contributor.author Engblom, Johan
dc.contributor.author Arnebrant, Thomas
dc.contributor.author Kocherbitov, Vitaly
dc.date.accessioned 2012-11-02T08:26:27Z
dc.date.available 2012-11-02T08:26:27Z
dc.date.issued 2012 en_US
dc.identifier.citation 5047–5055 en_US
dc.identifier.uri http://hdl.handle.net/2043/14292
dc.description.abstract One of the essential functions of mucous gel is protection of tissues against dehydration. The effect of hydration on the structural and thermodynamic properties of pig gastric mucin (PGM) and bovine submaxillary gland mucin (BSM) have been studied using atomic force microscopy (AFM), sorption, and differential scanning calorimetry (DSC). The analysis of sorption isotherms shows the higher water sorption capacity of PGM compared to BSM at RH levels lower than about 78%. The value of the hydration enthalpy at zero water content at 25 °C for both biopolymers is about −20 kJ/mol. Glass transitions of BSM and PGM occur at RH levels between 60 and 70% for both mucins. AFM indicates the presence of a dumbbell structure as well as a fiber-like structure in PGM samples. The experimental volume of the dry dumbbell molecule obtained by AFM is 3140 ± 340 nm3. Using DSC data, the amount of nonfreezing water was calculated to be about 0.51 g/g of PGM. The phase diagram of PGM demonstrates two regions of different Tg: dependent and independent of hydration levels. In particular, at mucin concentrations from 0 to 67 wt %, the glass transition occurs at a constant temperature of about −15 °C. At higher concentrations of mucin, Tg is increasing with increasing mucin concentrations. en_US
dc.language.iso eng en_US
dc.publisher American Chemical Society en_US
dc.subject Hydration en_US
dc.subject Mucin en_US
dc.subject DSC en_US
dc.subject Sorption calorimetry en_US
dc.subject Glass transition en_US
dc.subject water activity en_US
dc.subject Enthalpy en_US
dc.subject.classification Sciences en_US
dc.title Effect of hydration on structural and thermodynamic properties of pig gastric and bovine submaxillary gland mucins en_US
dc.type Article, peer reviewed scientific en_US
dc.contributor.department Malmö University. Faculty of Health and Society en
dc.identifier.doi http://dx.doi.org/10.1021/jp212495t en_US
dc.subject.srsc Research Subject Categories::NATURAL SCIENCES en_US
dc.relation.ispartofpublication Journal of Physical Chemistry B;16
dc.relation.ispartofpublicationvolume 116 en_US
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