Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach
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- 作者：Luana Cypriano de Souzaa ; Jaqueline de Paula Rezendea ; Ana Clarissa dos Santos Piresa ; ana.pires@ufv.br" class="auth_mail" title="E-mail the corresponding author ; Luis Henrique Mendes da Silvab ; Maria do Carmo Hespanhol da Silvab ; Elkin Dario Castellon Castrillonb ; Né ; lio José ; de Andradea
- 关键词：10 ; 12-Pentacosadiynoic acid (PubChem CID ; 538433) ; PEG-PPG-PEG (PubChem CID ; 10129990) ; kappa-Carrageenan (PubChem CID ; 11966249)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：841-847
- 全文大小：786 K
文摘
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Polydiacetylene (PDA) and triblock copolymer (TC) formed sensor nanoblends.
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Small amount of micellar casein was detected by PDA/TC nanosensors.
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Salt ions of micellar casein induce color transition in PDA/TC nanoblends.
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Hydrophylic/hydrophobic TC balance affected nanoblend color transition.
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PDA/TC nanoblend can be modulated to detect different targets based on TC molecule.