Application of a simple short-range attraction long-range repulsion colloidal model towards predicting the viscosity of protein solutions
Sabitoj Singh Virk, Patrick T. Underhill

TL;DR
This study applies a SALR colloidal model to predict protein solution viscosity, capturing effects of microstructure influenced by attractions and repulsions without extra fitting, improving understanding of protein solution behavior.
Contribution
The paper introduces a SALR colloidal model that accurately predicts protein solution viscosity based on microstructural interactions, without requiring viscosity-specific fitting.
Findings
Model captures viscosity trends with pH, concentration, ionic strength
Coupling of attractions and repulsions explains experimental data
Parameters derived from virial coefficient and zeta-potential
Abstract
Some hard sphere colloidal models have been criticized for inaccurately predicting the solution viscosity of complex biological molecules like proteins. Competing short-range attractions and long-range repulsions, also known as SALR interactions, have been thought to affect the microstructure of a protein solution at low to moderate ionic strength. However, such interactions have been implicated primarily in causing phase transition, protein gelation, or reversible cluster formation and their effect on protein solution viscosity change is not fully understood. In this work we show the application of a hard sphere colloidal model with SALR interactions towards predicting the viscosity of dilute to semi-dilute protein solutions. The comparison is performed for a globular shaped albumin and Y-shaped therapeutic monoclonal antibody that are not explained by previous colloidal models. The…
Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsProtein Interaction Studies and Fluorescence Analysis · Proteins in Food Systems · Surfactants and Colloidal Systems
