A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Taste compound - Nanocellulose interaction assessment by fluorescence indicator displacement assay
Tekijät: Manninen H, Durandin N, Hopia A, Vuorimaa-Laukkanen E, Laaksonen T
Kustantaja: ELSEVIER SCI LTD
Julkaisuvuosi: 2020
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: FOOD CHEMISTRY
Lehden akronyymi: FOOD CHEM
Artikkelin numero: ARTN 126511
Vuosikerta: 318
Sivujen määrä: 6
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2020.126511
Rinnakkaistallenteen osoite: https://helda.helsinki.fi/bitstream/10138/327223/1/Manuscript_Hanna_Manninen_revised_2.pdf
Tiivistelmä
Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 x 10(4)M(-1)) whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.
Interactions between taste compounds and nanofibrillar cellulose were studied. For this, a new fluorescent indicator displacement method was developed. Two fluorescent indicators, namely, Calcofluor white and Congo red, were chosen because of their specific binding to cellulose and intrinsic fluorescence. Seven taste compounds with different structures were successfully measured together with nanofibrillar cellulose (NFC) and ranked according to their binding constants. The most pronounced interactions were found between quinine and NFC (1.4 x 10(4)M(-1)) whereas sucrose, aspartame and glutamic acid did not bind at all. Naringin showed moderate binding while stevioside and caffeine exhibited low binding. The comparison with microcrystalline cellulose indicates that the larger surface area of nanofibrillated cellulose enables stronger binding between the binder and macromolecules. The developed method can be further utilized to study interactions of different compound classes with nanocellulose materials in food, pharmaceutical and dye applications, using a conventional plate reader in a high-throughput manner.
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