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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40650
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dc.creatorNatália Moreira Nunespt_BR
dc.creatorAna Flávia Coelho Pachecopt_BR
dc.creatorÁlvaro Javier Patiño Agudelopt_BR
dc.creatorLuis Henrique Mendes da Silvapt_BR
dc.creatorMaximiliano Soares Pintopt_BR
dc.creatorMaria do Carmo Hespanholpt_BR
dc.creatorAna Clarissa dos Santos Pirespt_BR
dc.date.accessioned2022-03-31T12:00:58Z-
dc.date.available2022-03-31T12:00:58Z-
dc.date.issued2017-12-15-
dc.citation.volume237pt_BR
dc.citation.spage525pt_BR
dc.citation.epage531pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.05.131pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40650-
dc.description.resumoCinnamic acid (CA) and methyl cinnamate (MC) have attracted interest of researchers because of their broad therapeutic functions. Here, we investigated the interaction of CA and MC with bovine serum albumin (BSA) at pH 3.5, 5.0, and 7.4 using fluorescence spectroscopy, differential scanning nanocalorimetry, and measurements of interfacial tension, size, and zeta potential. BSA formed a complex with the ligands with stoichiometry of approximately 1.0. At pH 7.4, CA-BSA complex formation was entropically driven. The interaction between MC and BSA was more favorable than with CA and was enthalpically driven under the same conditions. The pH played an important role in BSA conformation, which altered the manner in which it interacts with the ligands. Interestingly, both CA and MC had no effect on the surface tension of BSA/air interfaces. These data contribute to the knowledge of CA/MC-BSA interactions and provide important data for application in the food industry.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.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.otherEspectroscopia de fluorescênciapt_BR
dc.subject.otherCalorimetriapt_BR
dc.subject.otherEstequiometriapt_BR
dc.titleInteraction of cinnamic acid and methyl cinnamate with bovine serum albumin: a thermodynamic approachpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814617309445pt_BR
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