Food Bioscience, Volume (44), Year (2021-12) , Pages (101197-101197)

Title : ( pH and NaCl effects on the interactions between safranal and whey protein isolate )

Authors: samira Feyzi , Mehdi Varidi , Mohammad Reza Housaindokht , Zarrin Eshaghi ,

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Abstract

The molecular binding between whey protein isolate (WPI) and safranal, as a function of pH (4–9) and NaC concentration (0–0.5 M), was studied using headspace solid phase micro-extraction coupled with gas chromatography (HS-SPME/GC) and fluorescence spectroscopy. Structural changes of WPI were also investigated using 3D-fluorescence and circular dichroism spectroscopies. Elucidation of the binding properties of WPI and safranal using HS-SPME/GC showed that pH 9 and 0.5 M NaCl favored the binding constant (Ka) being equal to 2.3 × 103 and 2.3 × 103 M???? 1, respectively. In addition, WPI had a single class of binding site for safranal with all conditions, except at pH 5 with two classes of binding sites. Structural studies of WPI using dynamic light scattering and atomic force microscopy showed its aggregation at pH 4, which could be a consequence of associations of whey proteins. WPI had looser secondary and tertiary structures with acidic (pH 4 and 5) and basic (pH 9) conditions compared with pH 7.2 and 6; as well as at 0.1 and 0.3 M NaCl compared with other NaCl concentrations. Both the secondary and tertiary structures of WPI were affected by complexation with safranal, with various solvent conditions. WPI could be introduced as a promising safranal carrier in dairy products with different pH and ionic strengths.

Keywords

, Aroma release, Hill equation, Ligand binding, Safranal, Whey protein isolate
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@article{paperid:1086419,
author = {Feyzi, Samira and Varidi, Mehdi and Housaindokht, Mohammad Reza and Zarrin Eshaghi},
title = {pH and NaCl effects on the interactions between safranal and whey protein isolate},
journal = {Food Bioscience},
year = {2021},
volume = {44},
month = {December},
issn = {2212-4292},
pages = {101197--101197},
numpages = {0},
keywords = {Aroma release; Hill equation; Ligand binding; Safranal; Whey protein isolate},
}

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%0 Journal Article
%T pH and NaCl effects on the interactions between safranal and whey protein isolate
%A Feyzi, Samira
%A Varidi, Mehdi
%A Housaindokht, Mohammad Reza
%A Zarrin Eshaghi
%J Food Bioscience
%@ 2212-4292
%D 2021

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