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Issue 21, 2009
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Protein–polysaccharide viscoelastic matrices: synergic effects of amylose on lysozyme physical gelation in aqueous dimethylsulfoxide

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Abstract

A synergic effect of amylose on rheological characteristics of lysozyme physical gels evolved out of dimethylsulfoxidewater was verified and analyzed. The dynamics of the gels were experimentally approached by oscillatory rheology. The synergic effect was characterized by a decrease in the threshold DMSO volume fraction required for lysozyme gelation, and by a significant strengthening of the gel structure at over-critical solvent and protein concentrations. Drastic changes in the relaxation and creep curve patterns for systems in the presence of amylose were verified. Complex viscosity dependence on temperature was found to conform to an Arrhenius-like equation, allowing the determination of an activation energy term (Ea, apparent) for discrimination of gel rigidity. A dilatant effect was found to be induced by temperature on the flow behavior of lysozyme dispersions in DMSOH2O in sub-critical conditions for gelation, which was greatly intensified by the presence of amylose in the samples. That transition was interpreted as reflecting a change from a predominant colloidal flow regime, where globular components are the prevailing structural elements, to a mainly fibrillar, polymeric flow behavior.

Graphical abstract: Protein–polysaccharide viscoelastic matrices: synergic effects of amylose on lysozyme physical gelation in aqueous dimethylsulfoxide

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Publication details

The article was received on 30 Apr 2009, accepted on 23 Jul 2009 and first published on 25 Aug 2009


Article type: Paper
DOI: 10.1039/B908608K
Soft Matter, 2009,5, 4240-4249

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    Protein–polysaccharide viscoelastic matrices: synergic effects of amylose on lysozyme physical gelation in aqueous dimethylsulfoxide

    W. A. Cruz and E. P. G. Arêas, Soft Matter, 2009, 5, 4240
    DOI: 10.1039/B908608K

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