无机盐对蒸发固着液滴蛋白质沉积形态的影响  

Effect of Inorganic Salt on the Protein Deposition Morphology of Evaporated Sessile Droplets

作　　者：陈曦 吴楚越 焦凤 何永清 Chen Xi;Wu Chuyue;Jiao Feng;He Yongqing(School of Mechanical Engineering,Chongqing Technology and Business University,Chongqing 400067,China;Chongqing Vocational College of Intelligent Engineering,Chongqing 402180,China;School of Chemical Engineering,Kunming University of Science and Technology,Kunming 650500,China;Chongqing Key Laboratory of Micro-Nano System and Intelligent Transduction,National Research Base of Intelligent Manufacturing Service,Chongqing Technology and Business University,Chongqing 400067,China)

机构地区：[1]重庆工商大学机械工程学院,重庆400067 [2]重庆智能工程职业学院,重庆402180 [3]昆明理工大学化学工程学院,昆明650500 [4]重庆工商大学国家智能制造服务国际科技合作基地微纳系统与智能传感重庆市重点实验室,重庆400067

出　　处：《黑龙江科学》2024年第10期6-11,18,共7页Heilongjiang Science

基　　金：重庆市自然科学基金面上项目(cstc2021jcyj-msxmX0910);国家自然科学基金地区基金(11962010);云南省教育厅科学研究基金项目(2023J0139)。

摘　　要：蛋白质-盐混合液滴中的液滴蒸发时会产生结晶,在蒸发结束时形成一些独特的沉积图案。通过显微镜观察蛋白质(BSA、OVA)和KCl的混合液滴在不同浓度时蒸发所形成的沉积图案,采用灰度共生矩阵(GLCM)得到沉积形态的特征值。实验结果显示,蛋白质种类不同会导致沉积形态发生变化,其原因推测是两种蛋白质结构差异所致,其特征值在KCl浓度为1~2 wt%时变化区别较明显,且边缘环状沉积随蛋白质浓度增长趋势接近线性,这些特征可以帮助辨别不同的蛋白质并表征其浓度。The proteins and salts in the mixed droplets interact to produce crystallization during the droplet evaporation and lead to some unique deposition patterns at the end of the droplet evaporation.Droplets containing particles exhibit several drying stages to form the final pattern on the substrate.The study observes the deposition patterns formed by the evaporation of mixed droplets of proteins(BSA,OVA)and KCl at different concentrations through a microscope,and uses the gray level co-occurrence matrix(GLCM)to obtain the eigenvalues of the deposition morphology.Experimental results show that different types of proteins will lead to changes in deposition morphology.The reason is speculated to be the structural differences between the two proteins.The eigenvalues changes significantly in the KCl concentration range of 1~2 wt%.In addition,the edge ring deposition trend is close to linear with increasing protein concentration.Such structural features can help identify different proteins and characterize their concentrations.

关 键 词：蛋白质 结晶 蒸发 咖啡环效应 

分 类 号：TK121[动力工程及工程热物理—工程热物理]