Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19645
Tipo: Artigo
Título: Binding thermodynamics of synthetic dye Allura Red with bovine serum albumin
Autor(es): Lelis, Carini Aparecida
Hudson, Eliara Acipreste
Ferreira, Guilherme Max Dias
Ferreira, Gabriel Max Dias
Silva, Luis Henrique Mendes da
Silva, Maria do Carmo Hespanhol da
Pinto, Maximiliano Soares
Pires, Ana Clarissa dos Santos
Abstract: 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.
Palavras-chave: Fluorescence
Interfacial tension
Diffusion coefficient
Enthalpy
Synthetic food dye
Editor: Food Chemistry
Tipo de Acesso: Elsevier Ltd.
URI: https://doi.org/10.1016/j.foodchem.2016.08.080
http://www.locus.ufv.br/handle/123456789/19645
Data do documento: 15-Fev-2017
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