Mean square fluctuations of hydrogen atoms and water-biopolymer interactions in hydrated saccharides.

Abstract:

:We have used the elastic neutron scattering technique to investigate the dynamics of the two main saccharidic components of starch: amylose and amylopectin. The measurements were carried out in the temperature range of 20 to 320 K and at different hydration levels from the dry state up to 0.47 g saccharide/g D(2)O. In the dry samples, the atomic dynamics is harmonic up to approximately 300 K. In the hydrated samples a "glass-like" transition leading to an anharmonic dynamics is observed. The onset of the anharmonicity occurs at temperatures that increase from approximately 180 K to 260 K upon decreasing hydration from 0.5 to 0.1 g saccharide/g D(2)O. This behavior is qualitatively similar to that observed in hydrated globular proteins, but quantitative differences are present. Assuming a simple asymmetric double-well potential model, the temperature and hydration dependence of the transition have been described in terms of few physical parameters.

journal_name

Biophys J

journal_title

Biophysical journal

authors

Di Bari M,Cavatorta F,Deriu A,Albanese G

doi

10.1016/S0006-3495(01)75776-1

subject

Has Abstract

pub_date

2001-08-01 00:00:00

pages

1190-4

issue

2

eissn

0006-3495

issn

1542-0086

pii

S0006-3495(01)75776-1

journal_volume

81

pub_type

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