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dc.creatorRezende, Jaqueline de Paula-
dc.creatorPaula, Hauster Maximiler Campos de-
dc.creatorFreitas, Talma Duarte-
dc.creatorCoelho, Yara Luiza-
dc.creatorSilva, Luis Henrique Mendes da-
dc.creatorPires, Ana Clarissa dos Santos-
dc.date.accessioned2022-08-04T12:53:40Z-
dc.date.available2022-08-04T12:53:40Z-
dc.date.issued2022-08-01-
dc.identifier.citationREZENDE, J. de P. et al. Application of Congo red dye as a molecular probe to investigate the kinetics and thermodynamics of the formation processes of arachin and conarachin nanocomplexes. Food Chemistry, [S.l.], v. 384, p. 1-10, Aug. 2022. DOI: 10.1016/j.foodchem.2022.132485.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814622004472pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50826-
dc.description.abstractThe thermodynamics and kinetics of arachin-Congo red (ARA-CR) and conarachin-Congo red (CON-CR) interactions were studied using surface plasmon resonance. KCl led to a reduction of up to 55% in the values of the associated kinetic constants, but it had less influence on the dissociation rates (less than 12%). The change in ionic strength had little effect on the thermodynamic stability of the complexes, but it did reduce their affinities ( Kb(25ºC)[ARA-CR]º from 3.52 to 2.44 × 103 M−1 and ( Kb(25ºC)[CON-CR]º from 15.1 to 12.5 × 103 M−1). The shielding of the electrical double layer favored ARA-CR hydrophilic interactions (ΔHº [ARA-CR]º decreased from −30.60 to −42.98 kJ mol−1). On the other hand, hydrophobic interactions came to dominate during the formation of [CON-CR]º (ΔHº [CON-CR]º( increased from −11.21 to 28.34 kJ mol−1 and TΔSº 25º[CON-CR]º increased from 12.64 to 51.73 kJ.mol−1). The data presented here improve our understanding of plant-based protein nanocarriers of small bioactive molecules.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectPlant-based proteinpt_BR
dc.subjectNanocarrierspt_BR
dc.subjectTransition complexpt_BR
dc.subjectSurface plasmon resonancept_BR
dc.subjectHydrophobic interactionspt_BR
dc.subjectHydrophilic interactionspt_BR
dc.subjectCongo red (CR)pt_BR
dc.subjectPeanut proteinspt_BR
dc.titleApplication of Congo red dye as a molecular probe to investigate the kinetics and thermodynamics of the formation processes of arachin and conarachin nanocomplexespt_BR
dc.typeArtigopt_BR
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