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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/62123
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dc.creatorAgalya Palanisamypt_BR
dc.creatorIvan Pires de Oliveirapt_BR
dc.creatorCaroline Honaiser Lescanopt_BR
dc.creatorAnderson Rodrigues Lima Cairespt_BR
dc.creatorVeerappan Velusamypt_BR
dc.date.accessioned2023-12-21T18:37:26Z-
dc.date.available2023-12-21T18:37:26Z-
dc.date.issued2022-
dc.citation.volume125pt_BR
dc.identifier.issn0268-005Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/62123-
dc.description.resumoThe protein-sucralose (SL) interaction is getting more attention in food and pharmaceutical products due to the peculiar properties of SL compared to the normal sugars. This article discusses the effect of SL as an additive combined with pH variation on the solvation profile of Ovalbumin (OVA) by molecular interaction studies. The findings were explored experimentally by measuring density, ultrasound velocity, viscosity, surface tension and further extended from the analysis of some thermo-acoustical parameters. Results suggested that cosolvent SL interact with OVA in larger magnitude in acidic pH region whereas lesser in alkaline pH region. In addition, results confirm the presence of dipole-dipole interactions exists in both pH regions but differ in their magnitude. The simulation results suggest that the solvent (water)/cosolvent (SL) accumulation on the OVA surface has a pH-dependence behavior. The MD coupled to minimum distance distribution function gmd(r) showed an accumulation of SL closer to the OVA surface at ~1.8 Å and water at ~2.5 Å, suggesting that SL structure plays a vital role in the weakening of the preferential exclusion of itself from the OVA surface. The prominent existence of non-covalent interactions especially hydrogen bonding and van der Waals interactions are confirmed by both experimental and computational studies thereby leads to OVA denaturation in both acidic and alkaline regions to a different extent.pt_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 Hydrocolloid-
dc.rightsAcesso Restritopt_BR
dc.subjectOvalbuminpt_BR
dc.subjectSucralosept_BR
dc.subjectUltrasonic velocitypt_BR
dc.subjectSurface tensionpt_BR
dc.subjectMolecular dynamic simulationpt_BR
dc.subject.otherTensão superficialpt_BR
dc.subject.otherAlimentos - Indústriapt_BR
dc.subject.otherFarmacoepidemiologiapt_BR
dc.subject.otherAçucar - Analise e testespt_BR
dc.titleEffect of ph and cosolvent sucralose on the solvation profile of ovalbumin: ultrasonic and molecular simulation studiespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://doi.org/10.1016/j.foodhyd.2021.107386pt_BR
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