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

Luana Cypriano de Souza; Jaqueline de Paula Rezende; Ana Clarissa dos Santos Pires; Luis Henrique Mendes da Silva; Maria do Carmo Hespanhol da Silva; Elkin Dario Castellon Castrillon; Nélio José de Andrade

doi:10.1016/j.foodchem.2015.11.071

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

Food Chem. 2016 Apr 15;197(Pt A):841-7. doi: 10.1016/j.foodchem.2015.11.071. Epub 2015 Nov 14.

Authors

Luana Cypriano de Souza¹, Jaqueline de Paula Rezende¹, Ana Clarissa dos Santos Pires², Luis Henrique Mendes da Silva³, Maria do Carmo Hespanhol da Silva³, Elkin Dario Castellon Castrillon³, Nélio José de Andrade¹

Affiliations

¹ Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
² Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil. Electronic address: ana.pires@ufv.br.
³ Department of Chemistry, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.

PMID: 26617025
DOI: 10.1016/j.foodchem.2015.11.071

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.

Keywords: 10,12-Pentacosadiynoic acid (PubChem CID: 538433); Calcium phosphate; F68; Interaction enthalpy; L64; PEG-PPG-PEG (PubChem CID: 10129990); Pentacosadiynoic acid; Zeta potential; kappa-Carrageenan (PubChem CID: 11966249).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Caseins / chemistry*
Colorimetry
Hydrophobic and Hydrophilic Interactions
Micelles
Nanoparticles / chemistry
Polyacetylene Polymer
Polymers / chemistry*
Polyynes / chemistry*
Thermodynamics

Substances

Caseins
Micelles
Polyacetylene Polymer
Polymers
Polyynes
polydiacetylene