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Analytical Solution to the Flory-Huggins Model.

ABSTRACT: A self-consistent analytical solution for binodal concentrations of the two-component Flory-Huggins phase separation model is derived. We show that this form extends the validity of the Ginzburg-Landau expansion away from the critical point to cover the whole phase space. Furthermore, this analytical solution reveals an exponential scaling law of the dilute phase binodal concentration as a function of the interaction strength and chain length. We demonstrate explicitly the power of this approach by fitting experimental protein liquid-liquid phase separation boundaries to determine the effective chain length and solute-solvent interaction energies. Moreover, we demonstrate that this strategy allows us to resolve differences in interaction energy contributions of individual amino acids. This analytical framework can serve as a new way to decode the protein sequence grammar for liquid-liquid phase separation.

SUBMITTER: Qian D

PROVIDER: S-EPMC9421911 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature

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Analytical Solution to the Flory-Huggins Model.

Qian Daoyuan D Michaels Thomas C T TCT Knowles Tuomas P J TPJ

The journal of physical chemistry letters 20220817 33

A self-consistent analytical solution for binodal concentrations of the two-component Flory-Huggins phase separation model is derived. We show that this form extends the validity of the Ginzburg-Landau expansion away from the critical point to cover the whole phase space. Furthermore, this analytical solution reveals an exponential scaling law of the dilute phase binodal concentration as a function of the interaction strength and chain length. We demonstrate explicitly the power of this approach ...[more]

PMID: 35977086

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Project description:Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers and humectants. Plasticizing properties depend on the effective number of hydrogen bonding sites available in the fibre molecule (N OH,s ). Humectant properties are related to the water interaction parameter derived from analysis of the sorption behaviour. Oligo-fructoses, inulins, polydextrose and a glucose syrup were added individually and in mixtures to wheat dough to test the hypothesis. PCA and multi-linear regressions showed that the G' from temperature sweeps increased with an increase in the effective volume fraction of hydrogen bonding sites ( Φ w , e f f ) in the solvent and in the water interaction parameter (χ eff ). The enhanced G' corresponded to a reduction in tan(δ), indicating an increased elastic behaviour. The parameters Φ w , e f f and χ eff also explained the changes in phase transitions during heating, i.e. Tonset and Tpeak of starch gelatinization (R2 > 0.9). Image analysis of the gluten network revealed that fibre structure and physico-chemical properties influenced the gluten network by altering branching rate, lacunarity, and protein strand width. Comparing inulins and polydextrose of similar molecular weights (Mw) indicated that interactions with gluten were influenced more by N OH,s than Mw. High Mw inulins, with a linear structure, promoted junctions in the gluten network through hydrogen bonds, and possibly phase separation in gluten-rich and inulin-rich phases. In contrast, the more hydrophilic, branched polydextrose reduced junction formation in the gluten network due to fewer N OH,s . This study provides new insights into the physico-chemical properties of soluble fibres and their role in wheat dough functionality.

Dataset Information

Analytical Solution to the Flory-Huggins Model.

Publications

Analytical Solution to the Flory-Huggins Model.

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