Molecular origin of the two-step mechanism of gellan aggregation

TL;DR

This study uses molecular dynamics simulations to elucidate the microscopic two-step aggregation mechanism of gellan, highlighting the crucial role of bivalent cations in gel formation, which was previously not well understood.

Contribution

It provides the first detailed atomistic insight into gellan aggregation, revealing the roles of different cations in the process.

Findings

Bivalent cations facilitate double helix formation and aggregation.

Monovalent cations have limited role, requiring high salt for helix formation.

Simulations agree with experimental rheology and microscopy data.

Abstract

Among hydrocolloids, gellan is one of the most used anionic polysaccharides, because of its capability of forming mechanically stable gels at relatively low concentrations. Despite its long-standing use and importance, the gellan aggregation mechanism is still not presently understood at the microscopic level due to the lack of atomistic information. Here we will fill this gap by reporting molecular dynamics simulations of gellan chains at different polymer and salt contents, being able to unveil the occurrence of the two steps in the process, in agreement with existing hypotheses. At first, the formation of double helices takes place, followed by the aggregation into super-structures. For both steps, the role of bivalent cations appears to be crucial, as also shown by rheology and atomic force microscopy measurements: they not only facilitate the junction of the chains into double helices, but also promote through bridging their arrangement into larger aggregates. On the other hand, monovalent cations have a much more reduced role, making it possible to form double helices only at very high salt content and not actively participating in the formation of gels. Our simulations thus offer the first complete microscopic overview of gellan aggregation and will be important for future use of gellan-based systems for a wide variety of applications, ranging from food science to art restoration.