Structural study of the solutions of acidic polysaccharides. I. Study of the solutions of acidic polysaccharides by measuring the activity coefficients of counterions

The activity coefficient of sodium ions in the presence of acidic polysaccharides (alginates, pectins and κ-carrageenan) has been measured potentiometrically. The activity determined in limit-dilute solutions normally exceeded the values calculated from the Manning theory. The difference (ΔγNa+) was regarded as a measure of the chain flexibility. The change in ΔγNa+ when a polysaccharide is transferred from water to 8 m urea solution gave information about the contribution of hydrogen bonds to the stabilisation of the polysaccharide conformation in aqueous solutions. The function n is independent of polymer concentration at high concentration. where γNa+exp is the experimentally determined value of the activity coefficient of the counterions and γNa+NaCl is the activity coefficient of sodium ions in a NaCl solution of the same equivalent concentration as the polymer solution.This suggests that the polysaccharide solution has a microheterogeneous structure. The results of the viscosity measurements suggest that there is agreement between equilibrium thermodynamic and rheological evaluation criteria for the structure of polymer solutions.     

Structural studies of the solutions of anionic polysaccharides. IV. Study of pectin solutions by light-scattering

Aqueous solutions of pectins, with a degree of esterification (DE) varying from 0 to 95%, have been studied by light-scattering. A set of samples of similar molecular sizes were prepared by methylation of sodium pectate with diazomethane. The solutions were subjected to ultracentrifugation to ensure the removal of small amounts of gel fraction. The second virial coefficient of pectin was positive and constant for DE values varying between 43 and 95%, but increased by a factor of three when the DE was reduced to zero. This increase is at least partly due to coulombic electrostatic interactions. All of the pectins investigated behaved as semi-rigid-chain polymers. The chain flexibility was a maximum in the DE range 43 to 58%.In pectin solutions with a DE higher than 58% attractive forces exist between pectin macromolecules due to the presence of ester groups. It is expected that the interactions between ester groups contribute to both the chain rigidity and the gel-forming ability of pectins.     

Deposition of pectin/poly-L-lysine multilayers with pectins of varying degrees of esterification

The effect of pectin esterification on the assembly of multilayers consisting of poly-L-lysine (PLL) and pectin was studied using surface plasmon resonance (SPR), Fourier transform infrared-attenuated total reflection spectroscopy (FTIR-ATR), and a quartz crystal microbalance with dissipation monitoring (QCMD). With each layer deposited, there was a progressive increase in mass. The net charge of the multilayers was positive and increased with increasing degree of esterification of the pectin. Multilayer fabrication involved a limited fractionation of the pectin preparations, with the more highly esterified pectins having a weaker affinity for PLL. The multilayers were relatively hydrated structures with estimates of solids content in the range 10-32% w/w. The more highly esterified pectins had a tendency to form more hydrated structures, which showed a strong deswelling when PLL was added to a freshly deposited pectin layer.     

Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin

Pectins extracted from Krueo Ma Noy (Cissampelos pareira) leaves mainly consisted of galacturonic acid with trace amount of neutral sugars. The dominant structure of Krueo Ma Noy pectin was established as a 1,4-linked -D-galacturonan by a combination of carboxyl reduction and methylation analysis, and confirmed by FT-IR spectroscopy. The degree of esterification of Krueo Ma Noy pectins was 41.7 and 33.7% for crude and dialyzed pectins, respectively. Krueo Ma Noy pectin has an average molecular weight of 55 kDa, radius of gyration of 15.2 nm and intrinsic viscosity of 2.3 dl/g. Krueo Ma Noy pectin exhibited gelling properties in aqueous solutions at 0.5% (w/v) at 5 °C. Gels were formed at concentrations of 1.0% (w/v) and above even at room temperature. The gel strength, melting point, and melting enthalpy of Krueo Ma Noy pectin increased with polysaccharide concentration.     

Structural and thermodynamic properties of DNA uncover different evolutionary histories

We propose an index of DNA homogeneity (IDH) based on a binary distribution model that quantifies structural and thermodynamic aggregates present in DNA primary structures. Extensive analysis of sequence databases with the IDH uncovers significant constraints on DNA sequence other than those derived from codon usage or protein function. This index clearly distinguishes between organisms of different evolutive origins and places them in disjoint domains of DNA sequence space.On sabbatical leave from Facultad de Ciencias, UNAM, MéxicoCorrespondence to: P. Miramontes     

Ruthenium red complexation with ionic polysaccharides in dilute aqueous solutions: chirooptical evidence of stereospecific interaction.

This paper presents optical and chirooptical data on the interaction of the microscopy-staining agent ruthenium red with carboxylated polysaccharides in dilute aqueous solution. The polysaccharides used are both natural (alginate and pectate) and semisynthetic (C6-oxidized cellulose and C6-oxidized amylose). A preliminary discussion of the molecular structure and conformational features which control the interaction is presented.     

Polyelectrolyte complexes of glycol chitosan with some polysaccharides. II. Electrical conductivity

The dc electrical conductivity of films of the polyelectrolyte complexes of glycol chitosan (GlChi) with the sodium salts of dextran sulfate (DS), carboxymethyl cellulose (CMC), polygalacturonic acid (GalUA)_n, and alginic acid (AlgA) was measured at temperatures above and below room temperature. The maximum field strength in the thinnest film used amounted to 3 × 10⁴ V/cm. A plot of normalized current against the reciprocal of the absolute temperature revealed two regions with different slopes, and activation energies in these two regions have been obtained for all the complexes. The activation energies in the high-temperature region vary from 0.85 to 1.18 eV and in the low-temperature region from 0 to 0.22 eV. Reasons are given to show that the conductivity is probably ionic. Near room temperature, the current–voltage relation is almost linear in the GlChi–DS complex, while in the other three complexes the current varies as a power n of the voltage with the value of n ranging from 1.7 to 2.5. A rise in temperatures causes an increase in the slope of the log I vs log V plot in GlChi–DS and GlChi–CMC complexes. The nonlinear current–voltage relation is ascribed to a space-charge-limited conductivity.     

Conformational studies of bacterial polysaccharides. II. Optical activity of some bacterial capsular polysaccharides

The optical activity of the Klebsiella capsular polysaccharides of serotypes K1, K5, K6, K8, K11, K56, and K57 has been studied in aqueous solution. Measurements of ORD in the range 185–450 nm reveal anomalous ORD with Cotton effects near λ₀ = 195nm. The results are evaluated quantitatively according to hte Moffitt-Yang and the Drude equations. Straight lines are obtained in the Moffitt-Yang plots, while the corresponding Drude plots yield bent curves. The b₀ values, calculated from the slope of the stright lines in the Moffitt-Yang plot, range from 90 to 270 and suggest a helical superstructure for the capsular polysaccyharides. Positive b₀ values have been found for K1, K5, and K6 and negative b₀ values for K8, k11, K56, ad K57. Circular dichrosim has been mesured, but the CD curves are found to be truncated at the lower-wavelength end due to the 185-nm limit of the spectrometer used. Measurements of the temperature dependence of the specific optical rotation [α] reveal in all cases cooperative order–disorder transitions at temperatures, T_m, fro m298 to 323°K. The van′t Hoff enthalpies derived from the width of the transition curves are found to be similar in value to those of polypeptieds in aqueous solution. The K8 polysaccharide shows a two-step transition. The results are discussed in relation to the known primary structure and x-ray data from oriented and partially crystalline films. A model is suggested for the two-step transition in the K8 polysaccharide.     

lectrochemical and conformational study of the interactions of fibrinogen with acidic polysaccharides

The interactions of fibrinogen wth acidic polysaccharides have been studied in connection with anticoagulant properties of heparin. Despite the high charge density of heparin, a polyelectrolyte complex of fibrinogen and heparin could not be detected at any mixing ratio by the measurement of turbidity, metachromasis with acridine orange, circular dichroism, and viscosity of their mixture solutions. Sodium cellulose sulphate and dextran sulphate, however, which have similar charge densities, formed precipitates of polyelectrolyte complexes with fibrinogen. This difference was presumed to be due to the secondary structure characteristics of heparin in solution as well as the relatively low molecular weight of heparin.     

Structural and thermodynamic properties of rice starches with different genetic background Part 2. Defectiveness of different supramolecular structures in starch granules

High-sensitivity differential scanning microcalorimetry (HSDSC), small-angle X-ray scattering (SAXS), light (LM) and scanning electronic (SEM) microscopy techniques were used to study the defectiveness of different supramolecular structures in starches extracted from 11 Thai cultivars of rice differing in level of amylose and amylopectin defects in starch crystalline lamellae. Despite differences in chain-length distribution of amylopectin macromolecules and amylose level in starches, the invariance in the sizes of crystalline lamellae, amylopectin clusters and granules was established. The combined analysis of DSC, SAXS, LM and SEM data for native starches, as well as the comparison of the thermodynamic data for native and annealed starches, allowed to determine the structure of defects and the localization of amylose chains in crystalline and amorphous lamellae, defectiveness of lamellae, clusters and granules. It was shown that amylose “tie chains”, amylose–lipid complexes located in crystalline lamellae, defective ends of double helical chains dangling from crystallites inside amorphous lamellae (“dangling” chains), as well as amylopectin chains with DP 6–12 and 25–36 could be considered as defects. Their accumulation can lead to a formation of remnant granules. The changes observed in the structure of amylopectin chains and amylose content in starches are reflected in the interconnected alterations of structural organization on the lamellar, cluster and granule levels.     

Functional properties of dilute Hb solutions studied without tonometric techniques.

The authors found that, by continuously bubbling pure nitrogen within a dilute Hb solution, the latter releases its oxygen with an intensity which is quite proportional to the duration of bubbling. Such a procedure can be employed instead of the common tonometric technique, to measure functional properties of Hb. In fact, not only dissociation curves can be obtained, but also a correct evaluation of the affinity changes upon pH variations (Bohr effect). The results obtained by this technique are not far from those recently reported by using tonometry, although the method is less precise and still not suitable for routine purposes. Nevertheless, it can be substantially improved.     

Furfural formation from d-xylose: the use of different halides in dilute aqueous acidic solutions allows for exceptionally high yields

Starting from the results achieved in a previous work on the effects of Cl(-) ions on furfural formation in aqueous acid solution [Marcotullio, G. et al., Green Chem.2010, 12, 1739], the general effect of different halides is addressed. Experimental results show the halides to influence at least two distinct steps in the reaction leading from d-xylose to furfural under acidic conditions, via different mechanisms. The nucleophilicity of the halides appears to be critical for the dehydration, but not for the initial enolization reaction. By combining different halides synergic effects become evident resulting in very high selectivities and furfural yields.     

Solution properties of pectin polysaccharides — III: Molecular size of heterogeneous pectin chains. Calibration and application of SEC to pectin analysis

Flax pectins, with a low anhydrogalacturonic acid content (AGA≤50%), have been studied by viscometry, light scattering and size exclusion chromatography. After removal of interfering superstructures, intrinsic viscosities were correlated with weight average molecular weights to give a Mark-Houwink coefficient a=0·69. The persistence length of these heterogeneous chains (PI: q=20–25 Å), compared with that of homogalacturonan ones previously studied (PII–PIII: q=67 Å), shows a higher segment density (branched conformation). Using a wide range of experimental data ((η), M_i, K_d) obtained on narrow pectic fractions of known composition, specific calibration curves of the Sephacryl 200/0·2 NaCl/Flax pectins (PI or PII–PIII) system were established. Applied to the indirect characterization of flax pectins, this size exclusion chromatography (SEC) system constitutes a very convenient method for analysing the molecular and macromolecular parameters ((η), M_w, M_n, I_p, ^UV) or for controlling the molecular weight distribution of pectins in flax cell walls during the physiological steps of growth and retting.