Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19780
Tipo: Artigo
Título: Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach
Autor(es): Souza, Luana Cypriano de
Rezende, Jaqueline de Paula
Pires, Ana Clarissa dos Santos
Silva, Luis Henrique Mendes da
Silva, Maria do Carmo Hespanhol da
Andrade, Nélio José de
Castrillon, Elkin Dario Castellon
Abstract: Polydiacetylene (PDA) and triblock copolymer nanoblends were synthesized to detect micellar casein (MC), the main milk protein and an indicator of milk quality. UV–Vis spectrum showed that MC induced blue-to-red transition in nanoblends. When nanoblends and MC were separated by dialysis membrane colorimetric response (CR) was similar, whereas a remarkable CR reduction was noticed after addition of dialyzed-MC, suggesting that small molecules present in MC (salts) caused PDA color change. Interaction enthalpy variation between nanoblends and MC showed an abrupt increase that coincided with MC concentration when colorimetric transition occurred. Copolymer hydrophobic/hydrophilic balance and presence of other molecules in the system affected nanoblends CR. MC salts were found to interact with nanoblends leading to color changes. MC concentration, MC salt release, copolymer hydrophobic/hydrophilic balance, and presence of other molecules in the system affected responses of the sensors. These results contribute to future applications of PDA/copolymer nanosensors to dairy models.
Palavras-chave: Calcium phosphate
Pentacosadiynoic acid
L64
F68
Interaction enthalpy
Zeta potential
Editor: Food Chemistry
Tipo de Acesso: Elsevier Ltd.
URI: https://doi.org/10.1016/j.foodchem.2015.11.071
http://www.locus.ufv.br/handle/123456789/19780
Data do documento: 15-Abr-2016
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