Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodchem.2015.11.071 http://www.locus.ufv.br/handle/123456789/19780 |
Resumo: | 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. |
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Souza, Luana Cypriano deRezende, Jaqueline de PaulaPires, Ana Clarissa dos SantosSilva, Luis Henrique Mendes daSilva, Maria do Carmo Hespanhol daAndrade, Nélio José deCastrillon, Elkin Dario Castellon2018-05-24T18:21:56Z2018-05-24T18:21:56Z2016-04-1503088146https://doi.org/10.1016/j.foodchem.2015.11.071http://www.locus.ufv.br/handle/123456789/19780Polydiacetylene (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.engFood Chemistryv. 197, Part. A, p. 841-847, Abril 2016Elsevier Ltd.info:eu-repo/semantics/openAccessCalcium phosphatePentacosadiynoic acidL64F68Interaction enthalpyZeta potentialPolydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approachinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf805314https://locus.ufv.br//bitstream/123456789/19780/1/artigo.pdfb167179a7899bf71c5681a3c92c16d3fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/19780/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5326https://locus.ufv.br//bitstream/123456789/19780/3/artigo.pdf.jpgb9e9925b98b6830e1ed1cae93262d813MD53123456789/197802018-05-24 23:00:47.988oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-05-25T02:00:47LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
title |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
spellingShingle |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach Souza, Luana Cypriano de Calcium phosphate Pentacosadiynoic acid L64 F68 Interaction enthalpy Zeta potential |
title_short |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
title_full |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
title_fullStr |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
title_full_unstemmed |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
title_sort |
Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: a thermodynamic approach |
author |
Souza, Luana Cypriano de |
author_facet |
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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
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 |
dc.subject.pt-BR.fl_str_mv |
Calcium phosphate Pentacosadiynoic acid L64 F68 Interaction enthalpy Zeta potential |
topic |
Calcium phosphate Pentacosadiynoic acid L64 F68 Interaction enthalpy Zeta potential |
description |
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. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-04-15 |
dc.date.accessioned.fl_str_mv |
2018-05-24T18:21:56Z |
dc.date.available.fl_str_mv |
2018-05-24T18:21:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.foodchem.2015.11.071 http://www.locus.ufv.br/handle/123456789/19780 |
dc.identifier.issn.none.fl_str_mv |
03088146 |
identifier_str_mv |
03088146 |
url |
https://doi.org/10.1016/j.foodchem.2015.11.071 http://www.locus.ufv.br/handle/123456789/19780 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 197, Part. A, p. 841-847, Abril 2016 |
dc.rights.driver.fl_str_mv |
Elsevier Ltd. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Elsevier Ltd. |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Food Chemistry |
publisher.none.fl_str_mv |
Food Chemistry |
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