3.8 Article

Structure and interactions of calcite spherulites with alpha-chitin in the brown shrimp (Penaeus aztecus) shell

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.msec.2005.11.003

Keywords

molecular modeling (MM plus ); LVSEM; shrimp; biomineralization; alpha-chitin; calcite

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White spots form in the brown shrimp (Penaeus aztecus, Decapoda) shell during frozen storage. The mineral formed consists of calcite incorporated into an amorphous alpha-chitin matrix. We studied mechanisms of interaction of amorphous alpha-chitin macromolecules with hkl crystal planes to form highly ordered structures, as well as the role of specific sites in the biopolymer, which can be related to nucleation and spheroidal crystal growth. We used low vacuum scanning electron microscopy (LVSEM), X-ray powder diffraction (XRD), atomic force microscopy (AFM), Fourier-transform infrared spectroscopy (FT-IR), and molecular mechanics modeling (MM+ method). AFM images showed fingerprint distances in the biopolymer and a highly layered structure in the crystalline material. The presence of alpha-chitin, with a specific spatial distribution of radicals, is thought to be responsible for nucleation and to thermodynamically stabilize ions to form the spherulite crystalline phase, which are usually oval to spherical (0.10 to 200 mu m in diameter). Our models of crystal-biopolymer interaction found high affinity of CO(3)(2-) anions in the (104) crystalline plane (the main plane in calcite monocrystals) to NH- groups of the biopolymer, as well as of the C=O in the biopolymer to Ca(2+) cations in the crystalline structure. These interactions explain the spherical growth and inhibition in some planes. The specific physicochemical interactions (docking of groups depending on their geometrical distribution) suggest that the biomineral structure is controlled by the biopolymer on a local scale. This information is useful for further design and improvement of (hybrid) materials for versatile application, from nanotechnology to biomedicine and engineering. (c) 2006 Elsevier B.V. All rights reserved.

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