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http://hdl.handle.net/1843/40549| Tipo: | Artigo de Periódico |
| Título: | Binding thermodynamics of synthetic dye Allura Red with bovine serum albumin |
| Autor(es): | Carini Aparecida Lelis Eliara Acipreste Hudson Guilherme Max Dias Ferreira Gabriel Max Dias Ferreira Luis Henrique Mendes da Silva Maria do Carmo Hespanhol da Silva Maximiliano Soares Pinto Ana Clarissa dos Santos Pires |
| Resumo: | The interaction between Allura Red and bovine serum albumin (BSA) was studied in vitro at pH 7.4. The fluorescence quenching was classified as static quenching due to the formation of AR–BSA complex, with binding constant (K) ranging from 3.26 ± 0.09 to 8.08 ± 0.06 104 L.mol−1, at the warfarin binding site of BSA. This complex formation was driven by increasing entropy. Isothermal titration calorimetric measurements also showed an enthalpic contribution. The Allura Red diffusion coefficient determined by the Taylor-Aris technique corroborated these results because it reduced with increasing BSA concentration. Interfacial tension measurements showed that the AR–BSA complex presented surface activity, since interfacial tension of the water-air interface decreased as the colorant concentration increased. This technique also provided a complexation stoichiometry similar to those obtained by fluorimetric experiments. This work contributes to the knowledge of interactions between BSA and azo colorants under physiological conditions. |
| Assunto: | Albumina Termodinâmica Fluorescência Entalpia Corantes em alimentos Corantes sintéticos |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de Acesso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1016/j.foodchem.2016.08.080 |
| URI: | http://hdl.handle.net/1843/40549 |
| Data do documento: | 15-Fev-2017 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0308814616313206?via%3Dihub |
| metadata.dc.relation.ispartof: | Food Chemistry |
| Aparece nas coleções: | Artigo de Periódico |
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