Curcumin-micellar casein multisite interactions elucidated by surface plasmon resonance.
Int J Biol Macromol
; 133: 860-866, 2019 Jul 15.
Article
em En
| MEDLINE
| ID: mdl-31028811
Determine the thermodynamic and kinetic parameters of interaction between micellar casein (MC) and curcumin (CUR) is useful for the application of MC-CUR systems in food products. We used surface plasmon resonance (SPR) and ultraviolet-visible spectrophotometry (UV-vis) to study the complex formation between MC obtained from skimmed milk and CUR, MC carrying capacity, and thermal protection for CUR at a pH of 6.6. An MC could carry about 18,000 molecules of CUR. SPR suggested an enthalpy-driven process (∆H°â¯=â¯-64.63â¯kJâmol-1 and T∆S° ranging from -42.45 to -44.46â¯kJâmol-1). Temperature increased reduced the rate of MC-CUR complex formation and increased its dissociation rate. The activation energy for the formation of MC-CUR activated complexes was negative for association of free MC and CUR molecules (-62.8â¯kJâ¯mol-1) and positive for dissociation of the thermodynamically stable complexes (1.80â¯kJâ¯mol-1). MC protected the CUR against its thermal degradation when it was subjected to different temperatures (30, 40, 50, and 60⯰C for 5.5â¯h). This study shows the importance of characterizing MC-small molecules interactions for better application of MC as a nanocarrier.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Caseínas
/
Ressonância de Plasmônio de Superfície
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Curcumina
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Micelas
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2019
Tipo de documento:
Article