TY  - JOUR
AU  - Boire, Adeline
AU  - Sanchez, Christian
AU  - Morel, Marie-Hélène
AU  - Lettinga, M.P.
AU  - Menut, Paul
TI  - Dynamics of liquid-liquid phase separation of wheat gliadins
JO  - Scientific reports
VL  - 8
IS  - 1
SN  - 2045-2322
CY  - [London]
PB  - Macmillan Publishers Limited, part of Springer Nature
M1  - FZJ-2018-07720
SP  - 14441
PY  - 2018
AB  - During wheat seeds development, storage proteins are synthetized and subsequently form dense protein phases, also called Protein Bodies (PBs). The mechanisms of PBs formation and the supramolecular assembly of storage proteins in PBs remain unclear. In particular, there is an apparent contradiction between the low solubility in water of storage proteins and their high local dynamics in dense PBs. Here, we probe the interplay between short-range attraction and long-range repulsion of a wheat gliadin isolate by investigating the dynamics of liquid-liquid phase separation after temperature quench. We do so using time-resolved small angle light scattering, phase contrast microscopy and rheology. We show that gliadins undergo liquid-liquid phase separation through Nucleation and Growth or Spinodal Decomposition depending on the quench depth. They assemble into dense phases but remain in a liquid-like state over an extended range of temperatures and concentrations. The analysis of phase separation kinetics reveals that the attraction strength of gliadins is in the same order of magnitude as other proteins. We discuss the respective role of competing interactions, protein intrinsic disorder, hydration and polydispersity in promoting local dynamics and providing this liquid-like behavior despite attractive forces.
LB  - PUB:(DE-HGF)16
C6  - pmid:30262869
UR  - <Go to ISI:>//WOS:000445815700003
DO  - DOI:10.1038/s41598-018-32278-5
UR  - https://juser.fz-juelich.de/record/858884
ER  -