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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40549
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dc.creatorCarini Aparecida Lelispt_BR
dc.creatorEliara Acipreste Hudsonpt_BR
dc.creatorGuilherme Max Dias Ferreirapt_BR
dc.creatorGabriel Max Dias Ferreirapt_BR
dc.creatorLuis Henrique Mendes da Silvapt_BR
dc.creatorMaria do Carmo Hespanhol da Silvapt_BR
dc.creatorMaximiliano Soares Pintopt_BR
dc.creatorAna Clarissa dos Santos Pirespt_BR
dc.date.accessioned2022-03-29T12:01:01Z-
dc.date.available2022-03-29T12:01:01Z-
dc.date.issued2017-02-15-
dc.citation.volume217pt_BR
dc.citation.spage52pt_BR
dc.citation.epage58pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2016.08.080pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40549-
dc.description.resumoThe 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subject.otherAlbuminapt_BR
dc.subject.otherTermodinâmicapt_BR
dc.subject.otherFluorescênciapt_BR
dc.subject.otherEntalpiapt_BR
dc.subject.otherCorantes em alimentospt_BR
dc.subject.otherCorantes sintéticospt_BR
dc.titleBinding thermodynamics of synthetic dye Allura Red with bovine serum albuminpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814616313206?via%3Dihubpt_BR
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