Rheology of gastric mucin exhibits a pH-dependent sol-gel transition

被引：254
|
作者：
Celli, Jonathan P.
Turner, Bradley S.
Afdhal, Nezam H.
Ewoldt, Randy H.
McKinley, Gareth H.
Bansil, Rama
Erramilli, Shyamsunder
机构：
[1] Boston Univ, Dept Phys, Boston, MA 02215 USA
[2] Beth Israel Deaconess Med Ctr, Boston, MA 02215 USA
[3] Harvard Univ, Sch Med, Boston, MA 02115 USA
[4] MIT, Dept Mech Engn, Hatsopoulos Microfluids Lab, Cambridge, MA 02139 USA
来源：
BIOMACROMOLECULES | 2007年 / 8卷 / 05期
关键词：
D O I：
10.1021/bm0609691
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Gastric mucin, a high molecular weight glycoprotein, is responsible for providing the gel-forming properties and protective function of the gastric mucus layer. Bulk rheology measurements in the linear viscoelastic regime show that gastric mucin undergoes a pH-dependent sol-gel transition from a viscoelastic solution at neutral pH to a soft viscoelastic gel in acidic conditions, with the transition occurring near pH 4. In addition to pH-dependent gelation behavior in this system, further rheological studies under nonlinear deformations reveal shear thinning and an apparent yield stress in this material which are also highly influenced by pH.
引用
收藏
页码：1580 / 1586
页数：7
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