Gelation Dynamics upon Pressure-Induced Liquid-Liquid Phase Separation in a Water-Lysozyme Solution

Employing X-ray photon correlation spectroscopy, we measure the kinetics and dynamics of a pressure-induced liquid-liquid phase separation (LLPS) in a water-lysozyme solution. Scattering invariants and kinetic information provide evidence that the system reaches the phase boundary upon pressure-induced LLPS with no sign of arrest. The coarsening slows down with increasing quench depths. The g2 functions display a two-step decay with a gradually increasing nonergodicity parameter typical for gelation. We observe fast superdiffusive (gamma >= 3/2) and slow subdiffusive (gamma < 0.6) motion associated with fast viscoelastic fluctuations of the network and a slow viscous coarsening process, respectively. The dynamics age linearly with time Tau proportional to tw, and we observe the onset of viscoelastic relaxation for deeper quenches. Our results suggest that the protein solution gels upon reaching the phase boundary.

Automated summary

By using X-ray photon correlation spectroscopy, the kinetics and dynamics of a pressure-induced liquid-liquid phase separation in a water-lysozyme solution are investigated. The results demonstrate that, under pressure, the system reaches the phase boundary without arrest, and the coarsening process slows down with increasing quench depths. The study also reveals the presence of fast superdiffusive and slow subdiffusive motion associated with fast viscoelastic fluctuations and slow viscous coarsening, respectively.