title: Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach.
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.
authors.affiliation: Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Luana Cypriano
authors.initials: LC
authors.lastname: de Souza
authors.affiliation: Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Jaqueline
authors.initials: J
authors.lastname: de Paula Rezende
authors.affiliation: 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.
authors.forename: Ana Clarissa dos Santos
authors.initials: AC
authors.lastname: Pires
authors.affiliation: Department of Chemistry, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Luis Henrique Mendes
authors.initials: LH
authors.lastname: da Silva
authors.affiliation: Department of Chemistry, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Maria do Carmo Hespanhol
authors.initials: Mdo C
authors.lastname: da Silva
authors.affiliation: Department of Chemistry, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Elkin Dario Castellon
authors.initials: ED
authors.lastname: Castrillon
authors.affiliation: Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
authors.forename: Nélio José
authors.initials: NJ
authors.lastname: de Andrade
mesh_terms: D002364:Caseins / Q000737:chemistry*; D003124:Colorimetry; D057927:Hydrophobic and Hydrophilic Interactions; D008823:Micelles; D053758:Nanoparticles / Q000737:chemistry; D000078789:Polyacetylene Polymer; D011108:Polymers / Q000737:chemistry*; D053279:Polyynes / Q000737:chemistry*; D013816:Thermodynamics
chemical_list: D002364:Caseins; D008823:Micelles; D000078789:Polyacetylene Polymer; D011108:Polymers; D053279:Polyynes; C082361:polydiacetylene
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)