Item

The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

Zhang, Z-H
Wang, L-H
Zeng, X-A
Brennan, CS
Brennan, Margaret
Han, Z
Date
2016-09
Type
Journal Article
Fields of Research
ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine) , ANZSRC::090805 Food Processing , ANZSRC::090804 Food Packaging, Preservation and Safety , ANZSRC::3006 Food sciences , ANZSRC::3210 Nutrition and dietetics , ANZSRC::4004 Chemical engineering
Abstract
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.
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© 2016 Institute of Food Science and Technology
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