Рассматриваются фазовые переходы типа жидкость-жидкость (L-L) в водно-солевых дисперсиях глобулярных белков в нативных состояниях (N*, N) в интервале температур между тепловой (D *) и холодной (D) денатурацией. Предполагается, что белковые интермедиаты (I, I *), возникающие в результате неравновесной (де)сорбции ионов в процессе переходов D↔N и D*↔N*, участвуют в фазовом переходе L-L с образованием кластеров и фибрилл в основной фазе белков N и N*. Таким образом они компенсируют свой избыточный химический потенциал (ChPot), обусловленный несбалансированным распределением адсорбированных ионов соли в структуре белка по сравнению с N-белком. Температурная модель поведения ChPots (∆µi) различных состояний белка: низкотемпературного i = D, N, I и высокотемпературного i = D*, N*, I*, переходы между ними, а также температурная зависимость ChPot растворителя (∆µ1) представлены в форме фазовых диаграмм. На этой основе обсуждаются взаимосвязь между значениями ∆µ1 и температурами L-L-переходов (верхней и нижней критическими температурами растворения), а также причины неидеального поведения осмотического давления в водно-солевых белковых дисперсиях.
фуллерен C60, кофеин, водный раствор, агрегация
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