The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:‐ interactions between L‐Phenylalanine and β‐Cyclodextrin. (25th May 2016)

• Record Type: Journal Article
• Authors: Zhang, Zhi‐Hong; Wang, Lang‐Hong; Zeng, Xin‐An; Brennan, Charles S.; Brennan, Margaret; Han, Zhong
• Is Part Of: International journal of food science & technology. Volume 51:Number 9(2016)
• Page Start: 1988
• Page End: 1996
• Publication Date: 2016-05-25
• Subjects: L‐phenylalanine -- pulsed electric fields -- stability constant -- β‐cyclodextrin; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13150
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : The β‐CD‐L‐Phe complexes were formed under PEF treatment and their properties were studied.