Simple Coacervation of Guanidinium-Containing Polymers Induced by Monovalent Salt

Liquid–liquid phase separation (LLPS) of macromolecules, called coacervation, is induced by non-covalent intermolecular associations in aqueous solutions, which is frequently observed in biological processes including cellular compartmentation, signaling, and regulation. Recently, associative interactions between π-conjugated residues have emerged to induce LLPS, along with electrostatic interaction. An arginine residue having a positively charged guanidinium group plays a pivotal role in protein phase behavior because the orientational amphiphilicity of guanidinium groups allows face-to-face π–π stacking despite Coulombic repulsion. In this study, we investigate the simple coacervates of guanidinium-functionalized polyelectrolytes (i.e., poly-arginine) in aqueous media as a function of salt concentration, salt type, and temperature to understand the exclusive role of π-conjugated moieties. Contrary to ammonium-functionalized polyelectrolyte (i.e., poly-lysine) solutions, guanidinium-functionalized polyelectrolyte solutions become turbid by adding monovalent salts and exhibit the upper critical solution temperature (UCST) behavior; the critical temperature is harnessed by salt concentration and salt type. Although a π–π stacked guanidinium pair can exist at a lower salt concentration, LLPS occurs when the number of intermolecular guanidinium pairs goes beyond a critical value to produce the network structure. Furthermore, the enthalpically favored π–π interaction directly affects the bulk rheological behavior and the interfacial property of the coacervates. Our findings provide insights into the underlying interactions of protein phase separation and shed new light on the critical role of π–π stacking in the biological process and material design.