Premium
The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:‐ interactions between L‐Phenylalanine and β‐Cyclodextrin
Author(s) -
Zhang ZhiHong,
Wang LangHong,
Zeng XinAn,
Brennan Charles S.,
Brennan Margaret,
Han Zhong
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13150
Subject(s) - cyclodextrin , chemistry , phenylalanine , thermal stability , stability constants of complexes , raman spectroscopy , molecule , yield (engineering) , amino acid , molar ratio , nuclear chemistry , sugar , crystallography , organic chemistry , aqueous solution , biochemistry , materials science , physics , optics , metallurgy , catalysis
Summary In this work, the effect of pulsed electric fields (PEF) treatment on the interactions between amino acids (using L‐Phenylalanine: L‐Phe) and sugar (using β‐Cyclodextrin: β‐ CD ) complex was analysed by fluorescence spectroscopy, Raman spectroscopy and simultaneous thermal analyzer. Moreover, the molecular dynamics of β‐ CD –L‐Phe inclusion complex treated by PEF was calculated by molecular modelling. The results indicated that β‐ CD –L‐Phe complexes are formed by a molar ratio of 1:1, and the stability constant of such complexes increased from 147 to 614 M −1 by PEF treatment. Thermal characterisations of β‐ CD –L‐Phe complexes indicated that the PEF treatment could increase the yield of complexes. The PEF treatment resulted in an increase in the reaction enthalpy of β‐ CD –L‐Phe inclusion complexes by DSC curve. These results show that PEF treatment has the potential to promote the chemical processing, especially the small organic molecules participate in inclusion or cross‐linking reaction.