KFU. Card publication. Interplay between secondary structure and ion binding upon thermoreversible gelation of κ-carrageenan

KAZAN
FEDERAL UNIVERSITY

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

Form of presentation

Articles in international journals and collections

Year of publication

2020

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Authors, employees of KFU

Zuev Yuriy Fedorovich, author

Makshakova Olga Nikolaevna, author

Fayzullin Dzhigangir Askhatovich, author

Bibliographic description in the original language

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.

Annotation

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

Keywords

κ-CarrageenanFTIR-spectroscopyCation bindingStructural transitionGelation

The name of the journal

Carbohydrate Polymers

URL

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

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=220403&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Zuev Yuriy Fedorovich	ru_RU
dc.contributor.author	Makshakova Olga Nikolaevna	ru_RU
dc.contributor.author	Fayzullin Dzhigangir Askhatovich	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/eng/?p_id=220403&p_lang=2	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	Articles in international journals and collections	ru_RU