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Cyclodextrin‐induced suppression of PEG crystallization from the melt in a PEG‐peptide conjugate

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Hamley, I. W. ORCID: https://orcid.org/0000-0002-4549-0926, Castelletto, V., Hermida-Merino, D. and Rosenthal, M. (2024) Cyclodextrin‐induced suppression of PEG crystallization from the melt in a PEG‐peptide conjugate. ChemBioChem. e202400396. ISSN 1439-7633 (In Press)

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To link to this item DOI: 10.1002/cbic.202400396

Abstract/Summary

The influence of alpha-cyclodextrin (αCD) on PEG crystallization is examined for a peptide-PEG conjugate, YYKLVFF-PEG3k comprising an amyloid peptide YYKLVFF linked to PEG with molar mass 3 kg mol-1. Remarkably, differential scanning calorimetry (DSC) and simultaneous synchrotron small-angle/wide-angle X-ray scattering (SAXS/WAXS) show that crystallization of PEG is suppressed by αCD, provided that the cyclodextrin content is sufficient. A hexagonal mesophase is formed instead. The αCD threading reduces the conformational flexibility of PEG and hence suppresses crystallization. These results show that addition of cyclodextrins can be used to tune the crystallization of peptide-polymer conjugates and potentially other polymer/biomolecular hybrids.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
ID Code:116679
Publisher:Wiley
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