Differences and limits in estimates of persistence length for semi-flexible macromolecules

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

“…Partial unfolding of the protein structure makes it more flexible, which can increase the adsorption at the interface. The increased adsorption at the interface causes a decrease in the surface tension (Cifra 2004;Fernández et al 2012). Studies on the surface tension of whey protein isolate solutions prove that unfolding of whey proteins revealed by the changes in secondary structure causes a decrease in the surface tension of the proteins solutions.…”

Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

“…Cifra (2004) compared three approaches suitable for calculating L p from micrographs. At least two of these approaches have been applied to food proteins: Akkermans et al (2007) used an equation based on bond orientation correlation to calculate L p of soy protein fibrils, and Mudgal et al (2009) calculated L p of b-lactoglobulin fibrils from the average cosine of the bond angle.…”

A concerted polymerization-mesophase separation model for formation of trichocyte intermediate filaments and macrofibril templates. 1: Relating phase separation to structural development

“…Mesophase formation by biomacromolecules requires a certain rod-like character or unidirectional stiffness, normally specified by the persistence length, which is the average value of the endto-end vector of the molecule (or particle), in all its accessible conformations, projected on the tangent to the direction specified by its initial segment (Donald et al, 2006;Cifra, 2004). Do IFs have a persistence length consistent with mesophase formation?…”