Gelation Dynamics upon Pressure-Induced Liquid-Liquid Phase Separation in a Water-Lysozyme Solution

Moron, M. (author)

Al-Masoodi, A. (author)

Lovato, C. (author)

Randolph, L. (author)

Surmeier, G. (author)

Bolle, J. (author)

Westermeier, F. (author)

Sprung, M. (author)

Winter, R. (author)

Paulus, M. (author)

Gutt, C. (author)

(creator_code:org_t)

2022-05-20
2022
English.
In: Journal of Physical Chemistry B. - : American Chemical Society (ACS). - 1520-6106 .- 1520-5207. ; 126:22, s. 4160-4167

Related links:: https://arxiv.org/ab...; show more...; https://urn.kb.se/re...; https://doi.org/10.1...; show less...

Abstract Subject headings

Employing X-ray photon correlation spectroscopy, we measure the kinetics and dynamics of a pressure-induced liquid–liquid phase separation (LLPS) in a water–lysozyme solution. Scattering invariants and kinetic information provide evidence that the system reaches the phase boundary upon pressure-induced LLPS with no sign of arrest. The coarsening slows down with increasing quench depths. The g2 functions display a two-step decay with a gradually increasing nonergodicity parameter typical for gelation. We observe fast superdiffusive (γ ≥ 3/2) and slow subdiffusive (γ < 0.6) motion associated with fast viscoelastic fluctuations of the network and a slow viscous coarsening process, respectively. The dynamics age linearly with time τ ∝ tw, and we observe the onset of viscoelastic relaxation for deeper quenches. Our results suggest that the protein solution gels upon reaching the phase boundary.

By the author/editor: Moron, M.; Al-Masoodi, A.; Lovato, C.; Reiser, Mario; Randolph, L.; Surmeier, G.; show more...; Bolle, J.; Westermeier, F.; Sprung, M.; Winter, R.; Paulus, M.; Gutt, C.; show less...

About the subject

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