Lyotropy
This article may be too technical for most readers to understand.(March 2018) |
Lyotropy (from
History
Because of the positive charge of lysozyme, the original series turned out to be different than the series for most proteins. Thus, the series can change depending on the protein in solution and the concentrations of the ions in solution. Lyotropy- like the Hofmeister series- classifies ions and their abilities to salt in/ salt out proteins.
In 1936,
Lyotropic activity also influences swelling of gels, surface tension, rate of saponification processes, viscosity of salt solutions, and heats of hydration.[3][4]
Ion pairing equilibria
The current understanding of ion-pairing equilibria in an aqueous environment can also be traced to the Eigen-Tamm model that introduced the use of two equilibria states for ion pairs: the
This ion-specific behavior was also elucidated through Collin's Law of Matching Water Affinities that describes the strength of ion-pairing in terms of ion size and
Implications
Following the law of matching water affinities,
In aqueous solutions of
In carbohydrates, electrostatic and ion pairing are the dominant mechanisms for molecular interactions. Modern computational approaches in salt bridge formation in protein demonstrate that the favorable arginine-arginine pairing (i.e. conserved arginine) is due to reduction in electrostatic repulsion.[12]
Electrolyotropy
Electrolyotropy incorporates Donnan-potential spatial gradients and ion-specific pairing, and is used to determine the distribution of the ions and electric potential by modeling charges as being either fixed or free.[13] A canonical example is a surface-tethered polyelectrolyte brush with a variety of different fixed charged groups interacting with free ions and ion-pairs to minimize Gibbs free energy.
Using streaming current measurements in a
References
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