Protein-flexible chain polymer interactions to explain protein partition in aqueous two-phase systems and the protein–polyelectrolyte complex formation

Interaction and complex formation between catalase and cationic polyelectrolytes: Chitosan and Eudragit E100

“…Thermally induced unfolding was monitored by absorbance at 280 nm, as it was previously reported [7]. Data were analyzed assuming an approximation of a two-state model of denaturation where only the native and unfolded states were significantly populated and the absorptivity coefficients of both states were different.…”

“…The thermal unfolding of CAT was analyzed by measuring the protein absorbance change at 280 nm with increasing temperatures, as it was previously reported [7]. Fig.…”

“…No differences in the K D values were observed in the presence of Chi and EuE100, which suggests there are no modifications of the tryptophan residues by the polymer. [7].…”

The structure and interaction mechanism of a polyelectrolyte complex: a dissipative particle dynamics study

“…The self-assembly of these polyelectrolytes is relatively complicated and depends not only on the electrostatic interactions, but also on chain conformation of the polyelectrolytes and on counterion entropy variations. The development of polyelectrolyte complexes as biomaterials has theoretical and experimental interest because the complexation of proteins with polyelectrolytes is the basis of processes such as protein purification, enzyme immobilization, immunosensing, and the design of bioactive sensors 13,14 . Studies of polyelectrolyte complexes have also allowed to understand the behavior of some biological macromolecules, such as DNA-binding proteins 15,16 ; in particular, Kabanov et al have used DNA-polycation complexes for the delivery of genetic material into cells, i.e., for gene transfer and gene therapy 17 .…”

Influence of stabilizers cosolutes on catalase conformation

“…In some cases, an increase in the enzyme biological activity is also induced [15]. This study evaluated the stabilization efficiency of sucrose, mannitol (two saccharides of low molecular mass) and betaine (a glycine derivative) on the stability of native catalase, at different cosolute concentrations.…”