КФУ. Карточка публикации. Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan

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INTERPLAY BETWEEN SECONDARY STRUCTURE AND ION BINDING UPON THERMOREVERSIBLE GELATION OF κ-CARRAGEENAN

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2020

Язык

английский

Авторы, сотрудники КФУ

Зуев Юрий Федорович, автор

Макшакова Ольга Николаевна, автор

Файзуллин Джигангир Асхатович, автор

Библиографическое описание на языке оригинала

Makshakova O.N., Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan / O.N. Makshakova, D.A. Faizullin, Y.F. Zuev // Carbohydrate Polymers - 2020 - 115342.

Аннотация

It is widely accepted that cation binding specifically favors chain ordering and gelling of κ-carrageenan. However, current insights into the exact sequence of binding and conformational rearrangements as well as into the structure of binding sites are controversial. In the present work, the FTIR-spectroscopy combined with the computer modelling has been used to reveal the relation between cation binding and the secondary structure transition upon thermoreversible gelation of the κ-carrageenan. Three states of sulfate groups were defined spectroscopically: one cation-free and two specific cation-bound states. The DFT calculations reveal two energetically inequivalent spatial structures of cation binding unit, formed due to the local conformational adjustment in neocarrabiose moiety. Besides a charge screening effect, the cation-bound conformation of neocarrabiose also favors the helix formation

Ключевые слова

κ-CarrageenanFTIR-spectroscopyCation bindingStructural transitionGelation

Название журнала

Carbohydrate Polymers

URL

https://www.sciencedirect.com/science/article/pii/S0144861719310094?via%3Dihub

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https://repository.kpfu.ru/?p_id=220403

Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Зуев Юрий Федорович	ru_RU
dc.contributor.author	Макшакова Ольга Николаевна	ru_RU
dc.contributor.author	Файзуллин Джигангир Асхатович	ru_RU
dc.date.accessioned	2020-01-01T00:00:00Z	ru_RU
dc.date.available	2020-01-01T00:00:00Z	ru_RU
dc.date.issued	2020	ru_RU
dc.identifier.citation	Makshakova O.N., Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan / O.N. Makshakova, D.A. Faizullin, Y.F. Zuev // Carbohydrate Polymers - 2020 - 115342.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/?p_id=220403	ru_RU
dc.description.abstract	Carbohydrate Polymers	ru_RU
dc.description.abstract	It is widely accepted that cation binding specifically favors chain ordering and gelling of κ-carrageenan. However, current insights into the exact sequence of binding and conformational rearrangements as well as into the structure of binding sites are controversial. In the present work, the FTIR-spectroscopy combined with the computer modelling has been used to reveal the relation between cation binding and the secondary structure transition upon thermoreversible gelation of the κ-carrageenan. Three states of sulfate groups were defined spectroscopically: one cation-free and two specific cation-bound states. The DFT calculations reveal two energetically inequivalent spatial structures of cation binding unit, formed due to the local conformational adjustment in neocarrabiose moiety. Besides a charge screening effect, the cation-bound conformation of neocarrabiose also favors the helix formation	ru_RU
dc.language.iso	ru	ru_RU
dc.subject		ru_RU
dc.title	Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan	ru_RU
dc.type	Статьи в зарубежных журналах и сборниках	ru_RU