Physicochemical, thermal and computational study of the encapsulation of rumenic acid by natural and modified cyclodextrins
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- 作者：Adriá ; n Matencio ; Carlos Javier Garcí ; a Herná ; ndez-Gil ; Francisco Garcí ; a-Carmona ; José ; Manuel Ló ; pez-Nicolá ; s ; josemln@um.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：RA ; rumenic acid ; c.m.c. ; critical micellar concentration ; CD ; cyclodextrin ; HPβCD ; hydroxypropyl-beta-cyclodextrin ; MβCD ; methyl-beta-cyclodextrin
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：289-295
- 全文大小：1343 K
文摘
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RA showed an aggregation behavior (c.m.c. of 35 μM at pH 8 and 25 °C) which could be modified by the presence of CD.
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The RA/CD complexes presented a 1:1 stoichiometry and the KF was dependent on pH, temperature and type of CD.
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The pKa calculated for RA was 4.31.
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Molecular docking provided further insights about the interactions in the complexes.