Application of Congo red dye as a molecular probe to investigate the kinetics and thermodynamics of the formation processes of arachin and conarachin nanocomplexes

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.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.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://repositorio.ufla.br/handle/1/50826
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814622004472pt_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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