# Gelation dynamics upon pressure-induced liquid-liquid phase separation in a water-lysozyme solution

Source: [Gelation dynamics upon pressure-induced liquid-liquid phase separation in a water-lysozyme solution](<https://www.sota2.com/research/paper/68fa3f701e209131ce8ed743>)

Collection index: [llms.txt](<https://www.sota2.com/research/llms.txt>)

Data updated: 2025-10-25T02:23:26.562Z

Authors: M. Moron, A. Al-Masoodi, C. Lovato, M. Reiser, L. Randolph, G. Surmeier, J. Bolle, F. Westermeier, M. Sprung, R. Winter, M. Paulus, C. Gutt

Published: 2021-07-11T11:40:17.000Z

## Abstract

Employing X-ray photon correlation spectroscopy we measure the kinetics and dynamics of a pressure-induced liquid-liquid phase separation (LLPS) in a water-lysozyme solution. Scattering invariants and kinetic information provide evidence that the system reaches the phase boundary upon pressure-induced LLPS with no sign of arrest. The coarsening slows down with increasing quench depths. The $g\_2$-functions display a two-step decay with a gradually increasing non-ergodicity parameter typical for gelation. We observe fast superdiffusive ($\\gamma \\geq 3/2$) and slow subdiffusive ($\\gamma \< 0.6$) motion associated with fast viscoelastic fluctuations of the network and a slow viscous coarsening process, respectively. The dynamics age linear with time $\\tau \\propto t\_\\mathrm{w}$ and we observe the onset of viscoelastic relaxation for deeper quenches. Our results suggest that the protein solution gels upon reaching the phase boundary.

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## Original sources and implementation

[Original paper](<https://arxiv.org/abs/2107.05026>)

[PDF](<https://arxiv.org/pdf/2107.05026.pdf>)