title: Recent advances in the analysis of macromolecular interactions using the matrix-free method of sedimentation in the analytical ultracentrifuge.
abstract: Sedimentation in the analytical ultracentrifuge is a matrix free solution technique with no immobilisation, columns, or membranes required and can be used to study self-association and complex or "hetero"-interactions, stoichiometry, reversibility and interaction strength of a wide variety of macromolecular types and across a very large dynamic range (dissociation constants from 10-12 M to 10-1 M). We extend an earlier review specifically highlighting advances in sedimentation velocity and sedimentation equilibrium in the analytical ultracentrifuge applied to protein interactions and mucoadhesion and to review recent applications in protein self-association (tetanus toxoid, agrin), protein-like carbohydrate association (aminocelluloses), carbohydrate-protein interactions (polysaccharide-gliadin), nucleic-acid protein (G-duplexes), nucleic acid-carbohydrate (DNA-chitosan) and finally carbohydrate-carbohydrate (xanthan-chitosan and a ternary polysaccharide complex) interactions.
authors.affiliation: National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK. steve.harding@nottingham.ac.uk.
authors.forename: Stephen E
authors.initials: SE
authors.lastname: Harding
authors.affiliation: National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK. stxrbg@nottingham.ac.uk.
authors.forename: Richard B
authors.initials: RB
authors.lastname: Gillis
authors.affiliation: National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK. stxfa7@nottingham.ac.uk.
authors.forename: Fahad
authors.initials: F
authors.lastname: Almutairi
authors.affiliation: National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK. stxte@nottingham.ac.uk.
authors.forename: Tayyibe
authors.initials: T
authors.lastname: Erten
authors.affiliation: Department of Food Engineering, Abant Izzet Baysal University, Bolu 14280, Turkey. kok_s@ibu.edu.tr.
authors.forename: M Şamil
authors.initials: MŞ
authors.lastname: Kök
authors.affiliation: National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK. gary.adams@nottingham.ac.uk.|Faculty of Medicine and Health Sciences, University of Nottingham, Clifton Boulevard, Nottingham NG7 2RD, UK. gary.adams@nottingham.ac.uk.
authors.forename: Gary G
authors.initials: GG
authors.lastname: Adams