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Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach.

Authors :
de Souza, Luana Cypriano
de Paula Rezende, Jaqueline
Pires, Ana Clarissa dos Santos
da Silva, Luis Henrique Mendes
da Silva, Maria do Carmo Hespanhol
Castrillon, Elkin Dario Castellon
de Andrade, Nélio José
Source :
Food Chemistry. Apr2016 Part A, Vol. 197, p841-847. 7p.
Publication Year :
2016

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
197
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
111296155
Full Text :
https://doi.org/10.1016/j.foodchem.2015.11.071