Protein carbohydrate hydrophobic’ interactions

Initial solid phase synthesis25 was carried out on Merrifield s resin (1 % crosslinked chloromethylated styrene/divinylbenzene copolymer, 200-400 mesh) because of its track record in solid-phase peptide synthesis.26 Unfortunately, the Merrifield resin has limitations as a carbohydrate carrier to study interactions between the carbohydrates and relevant binding proteins. The hydrophobic nature of the resin leads to nonspecific, irreversible protein adsorption.27 Later work utilized Rapp s TentaGel, an amphiphilic, polyethylene glycol resin.28... 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

The nitrocellulose polymer substrate was a fully nitrated derivative of cellulose, in which the free hydroxyl groups are substituted by nitro groups, and is thus hydrophobic in nature. Researchers have shown that the immobilization of proteins on nitrocellulose surfaces rehes on hydrophobic interactions. However, polysaccharides, being rich in hydroxyl groups, are hydrophilic in nature (42,61). The molecular forces for the carbohydrate-nitrocellulose interaction remain to be characterized, but it has been suggested that the three-dimensional (3D) microporous configuration of the nitrocellulose on the slides and the macropolymer characteristics of polysaccharides play important roles for the stable immobilization of many polysaccharides on the nitrocellulose surface. The polysaccharide molecules immobilized onto the nitrocellulose film are in a nonsite-specific format (Fig. 3). 

---