Electrostatic reaction inhibition in heterogeneous catalysis emerges if charged reactants and products with similar charges are adsorbed on the catalyst and thus repel the approaching reactants. In this work, we study the effects of electrostatic inhibition on the reaction rate of unimolecular reactions catalyzed on the surface of a spherical model nanoparticle using particle-based reaction-diffusion simulations. Moreover, we derive closed rate equations based on an approximate Debye-Smoluchowski rate theory, valid for diffusion-controlled reactions, and a modified Langmuir adsorption isotherm, relevant for reaction-controlled reactions, to account for electrostatic inhibition in the Debye-Hückel limit. We study the kinetics of reactions ranging from low to high adsorptions on the nanoparticle surface and from the surface- to diffusion-controlled limits for charge valencies 1 and 2. In the diffusion-controlled limit, electrostatic inhibition drastically slows down the reactions for strong adsorption and low ionic concentration, which is well described by our theory. In particular, the rate decreases with adsorption affinity because, in this case, the inhibiting products are generated at a high rate. In the (slow) reaction-controlled limit, the effect of electrostatic inhibition is much weaker, as semiquantitatively reproduced by our electrostatic-modified Langmuir theory. We finally propose and verify a simple interpolation formula that describes electrostatic inhibition for all reaction speeds ("diffusion-influenced" reactions) in general.
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http://dx.doi.org/10.1021/acs.langmuir.1c00903 | DOI Listing |
Comput Struct Biotechnol J
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National Vaccine Innovation Platform, Scholl of Pharmacy, Nanjing Medical University, Nanjing 211166, China.
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View Article and Find Full Text PDFFood Chem X
January 2025
School of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin 300384, China.
Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China. Electronic address:
In this study, we prepared a new multi-functional intelligent hydrogel preservation film using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), chitosan (CS), and anthocyanin (Anth) as raw materials. The physicochemicals of the hydrogel preservation film, and its role in monitoring the freshness and freshness of salmon was evaluated. The results showed that the monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the hydrogel film, and there were three-dimensional pores in the hydrogel film.
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February 2025
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457, PR China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address:
Ergothioneine (EGT) is a natural dietary antioxidant derived from certain edible mushrooms, commonly used as a food additive and supplement, but its effects on Parkinson's Disease (PD) are still unclear. The accumulation of α-synuclein (α-syn) plays a pivotal role in the pathogenesis and development of PD. Here, this study demonstrated that EGT effectively inhibits α-syn aggregation, disrupts mature fibers, and reduces associated cytotoxicity and oxidative stress.
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February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:
Using Pickering emulsion (PE) as the carrier of active compounds in bio-based coatings constitutes a highly promising research domain. This study focused on creating a food-grade, biocompatible, and antibacterial PE to coat fresh fruits and vegetables, extending their shelf life. Hollow zein/soluble soybean polysaccharide nanoparticles loaded with thymol (H-ZSH/T) were produced using NaHCO as a sacrificial template to stabilize PE.
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