title: pH-Induced structural transitions during complexation and coacervation of beta-lactoglobulin and acacia gum.
abstract: pH-Induced structural changes during complex coacervation between beta-lactoglobulin (BLG) and Acacia gum (AG) in aqueous solutions were determined by coupling slow in situ acidification of BLG/AG mixed dispersions and different experimental methods. The combined signal evolution of dynamic light scattering at 90 degrees scattering angle (I(90)), electrophoretic mobility, turbidimetry (tau), circular dichroism, and phase contrast microscopy allowed the distinction of critical structural transitions and the definition of their corresponding pH. The formation of soluble BLG/AG complexes was initiated at pH(sc) (4.90), since I(90) and tau significantly increased from the baseline. In parallel or just following complexation, a conformational change of BLG was detected at pH(pct) (4.8). An increase in positive charge density of BLG induced complex aggregation at pH(ca) (4.7). More efficient charge neutralization of aggregated complexes, especially through the lowering of the number of AG negative charges, promoted initiation of phase separation at pH(psi) (4.4). Mixed dispersions became unstable and phase separation occurred at pH(ps) (4.2). The phase separation of mixed dispersions was suggested by the maximum value of scattered light, by an important acceleration of the dispersion turbidity, by a strong increase of hydrodynamic radii, and by the first appearance of light fluctuations as observed by phase contrast microscopy. At the microscopic level, the first coacervates were observed at pH(coa) (4.0), near the pH of the maximum of turbidity. It was also noticed that, from the onset of interactions between biopolymers, the pH decrease led to (i) a gradual homogenization of particle size in the mixed dispersion as suggested by the decrease of dispersion polydispersity and (ii) conformational transitions of the protein (a loss of alpha-helix structure at pH(pct) and a gain in protein secondary structure near pH(coa), probably involving beta-sheet components).
authors.affiliation: Laboratoire de Physico-chimie et Génie Alimentaires, ENSAIA-INPL, 2 avenue de la Forêt-de-Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France.
authors.forename: Ghozlene
authors.initials: G
authors.lastname: Mekhloufi
authors.forename: Christian
authors.initials: C
authors.lastname: Sanchez
authors.forename: Denis
authors.initials: D
authors.lastname: Renard
authors.forename: Sandrine
authors.initials: S
authors.lastname: Guillemin
authors.forename: Joël
authors.initials: J
authors.lastname: Hardy
mesh_terms: D000045:Acacia / Q000737:chemistry*; D002942:Circular Dichroism; D024202:Electrophoretic Mobility Shift Assay; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D008027:Light; D011487:Protein Conformation; D012542:Scattering, Radiation
chemical_list: D007782:Lactoglobulins