Effects of Water Content of the Mixed Solvent on the Single-Molecule Mechanics of Amylose,ACS Macro Letters

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Effects of Water Content of the Mixed Solvent on the Single-Molecule Mechanics of Amylose
ACS Macro Letters ( IF 5.1 ) Pub Date : 2018-05-23 00:00:00 , DOI: 10.1021/acsmacrolett.8b00375
Lu Qian ₁ , Yu Bao ₁ , Weili Duan ₁ , Shuxun Cui ₁

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It is generally recognized that water is deeply involved in the structures and functions of DNA and proteins. For polysaccharides, however, the role of water remains unclear. Due to the force-induced conformational transition of the sugar rings, a fingerprint plateau can be observed in the single-chain force–extension (F–E) curves of amylose and some other polysaccharides in aqueous solutions. In this study, the effects of water content of the mixed solvents on the fingerprint plateau of amylose are explored by single-molecule AFM. The experimental results obtained in a series of water/alcohol mixed solvents clearly show that both the appearance and the fingerprint plateau height in the F–E curves of amylose are dependent on the water content. Since water is a good solvent for amylose but alcohols are not, the higher water content of a mixed solvent corresponds to a better solvent quality. Thus, the observed results can be associated with the solvent quality to amylose. The present study implies that water is not only a solvent but also an active constituent in the amylose solution.

中文翻译：

混合溶剂含水量对直链淀粉单分子力学的影响

人们普遍认为，水与 DNA 和蛋白质的结构和功能密切相关。然而，对于多糖，水的作用仍不清楚。由于糖环的力诱导构象转变，在水溶液中直链淀粉和一些其他多糖的单链力-延伸 (F-E) 曲线中可以观察到指纹平台。本研究通过单分子原子力显微镜研究了混合溶剂的含水量对直链淀粉指纹平台的影响。在一系列水/醇混合溶剂中获得的实验结果清楚地表明，直链淀粉的 F-E 曲线中的外观和指纹平台高度都取决于水含量。由于水是直链淀粉的良好溶剂，但醇不是，混合溶剂的含水量越高，溶剂质量越好。因此，观察到的结果可能与直链淀粉的溶剂质量有关。本研究表明水不仅是溶剂，而且是直链淀粉溶液中的活性成分。

更新日期：2018-05-23

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