Viscoelastic properties of solutions of ovine submaxillary mucin

✍ Scribed by Lynn M. Soby; Alexander M. Jamieson; John Blackwell; Neil Jentoft

• Publisher: Wiley (John Wiley & Sons)
• Year: 1990
• Tongue: English
• Weight: 449 KB
• Volume: 29
• Category: Article
• ISSN: 0006-3525
• DOI: 10.1002/bip.360291004

✦ Synopsis

The linear viscoelastic and rheological properties of high molecular weight ovine submaxillary mucin (OSM) solution have been investigated in terms of the Newtonian steadyflow viscosity [ a ( + ) ] , the complex oscillatory viscosity [a*( w ) ] , and the storage and loss shear moduli [ G ' ( w ) and G " ( w ) ] . It was observed that a ( + ) , ?*(a), and G ' ( w ) are always higher when OSM is dissolved in 0.1M NaCl than when at the same concentration in 6 M GdnHCl. This is consistent with previous observations that submaxillary mucins selfassociate in 0.1M NaCl to form large aggregates, which are disrupted in 6 M GdnHCl. As the OSM concentration increases, the appearance of a plateau shear modulus indicates the formation of a gel network in both solvents. The results suggest gelation involves specific intermolecular interactions, perhaps due to hydrophobic forces between interdigitated oligosaccharide side chains. The viscoelastic behavior of OSM solution at high concentration is thus similar t o that reported in the literature for porcine gastric mucin ( P G M ) . However, the OSM gels are mechanically weaker, having moduli that are an order of magnitude lower than those for PGM gels of comparable concentration. The oligosaccharide side chains of OSM consist of only 1-2 sugar units compared to 10-15 for PGM, but it appears that this is sufficient to allow for intermolecular interaction and the formation of weak gels.