4.7 Article

Formation of peptide layers and adsorption mechanisms on a negatively charged cation-exchange membrane

期刊

JOURNAL OF COLLOID AND INTERFACE SCIENCE
卷 508, 期 -, 页码 488-499

出版社

ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jcis.2017.08.029

关键词

Cation-exchange membrane; beta-Lactoglobulin; Peptide sequence; Electrostatic and hydrophobic interactions; Peptide/peptide and peptide/membrane interactions

资金

  1. Natural Sciences and Engineering Research Council of Canada (NSERC)
  2. French National Research Agency (ANR) [ANR-11-EQPX-0037]
  3. Nord-Pas-de-Calais Region
  4. FEDER
  5. Agence Nationale de la Recherche (ANR) [ANR-11-EQPX-0037] Funding Source: Agence Nationale de la Recherche (ANR)

向作者/读者索取更多资源

Polypeptide/solid charged surface interactions are omnipresent in the biomedical and biochemical fields. The present study aimed to understand the adsorption mechanisms of a cation-exchange membrane (CEM) by a well-characterized peptide mixture at three different pH values. Results demonstrated that fouling was important at pH 6, twice lower at pH 2 and negligible at pH 10. At pH 6, ALPMHIR and TKIPAVFK sequences firstly established electrostatic interactions with the negative CEM charges (SO3-) through their positive K and R residues (NH3+) creating a first nanolayer. Secondly, peptide peptide interactions occurred through their respective hydrophobic residues creating a second nanolayer. At pH 2, VLVLDTDYK and IDALNENK sequences interacted only electrostatically and that in a lower proportion since at acidic pH values, most of the CEM charges would be protonated and uncharged (HSO3) and then limit the potential electrostatic interactions. In addition, the sequences of peptides interacting at pH 2 and 6 were different. This was explained by their structure in terms of residue nature and position in the sequence. At pH 10, no fouling was observed due to the lack of positive peptide charges. To the best of our knowledge, it is the first indepth study concerning the fouling of CEMs by peptides from a complex mixture. (C) 2017 Elsevier Inc. All rights reserved.

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