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Crystallizing Membrane Proteins for Structure Determination using Lipidic Mesophases

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Published on: November 21, 2010

Charge-Symmetry-Mediated Liquid-Liquid Phase Separation Enables Tailored High-Protein Food Models.

Jiaxuan Zhang¹, Jiajia Zhou², Fei Pan³

¹School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China.

Biomacromolecules

|April 30, 2026

Summary

Researchers achieved tunable control over protein coacervate properties by adjusting pH. This pH-driven transition, from liquid to solid, impacts food matrix development and protein dynamics.

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Area of Science:

Food Science
Materials Science
Biophysics

Background:

Developing novel food matrices requires precise control over concentrated protein coacervates.
Protein coacervates, formed from proteins like beta-lactoglobulin (BLG) and lysozyme (LYS), are promising for new food applications.

Purpose of the Study:

To investigate the pH-driven liquid-gel-solid phase transition in BLG-LYS protein coacervates.
To understand how changes in pH affect the physical properties and dynamics of these coacervates.

Main Methods:

Utilized pH adjustments to induce phase transitions in BLG-LYS coacervates.
Employed spin-spin relaxation measurements and hydrogen bond competition experiments.
Conducted molecular dynamics simulations to analyze structural and dynamic changes.

Main Results:

Observed a significant increase in terminal relaxation time from 0.17 ms to 267 s during the pH-driven transition.
Determined that increasing pH from 6 to 8 shifted the BLG/LYS stoichiometric ratio from 3:1 to 1:1.
Found that enhanced charge symmetry expanded the BLG-LYS interaction interface by 1.8 times, promoting desolvation and hydrogen bond formation.

Conclusions:

pH-driven transitions offer a method for tuning the physical properties of protein coacervates.
Altered protein stoichiometry and interactions under varying pH influence coacervate dynamics.
This study provides a foundation for designing advanced protein-based food models with controllable characteristics.