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.
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页码：1580 / 1586
页数：7
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