Thermodynamics of the interaction of the food additive tartrazine with serum albumins: A microcalorimetric investigation

Food Chemistry

Volumn 175, Issue , 2015, Pages 137-142

  Basu, Anirban ^a   Suresh Kumar, Gopinatha ^a  

^a INDIAN INSTITUTE OF CHEMICAL BIOLOGY   (India)

Author keywords

Polyelectrolytic forces; Serum albumins; Standard molar heat capacity; Tartrazine; Thermodynamics

Indexed keywords

BINDING ENERGY; EQUILIBRIUM CONSTANTS; FOOD ADDITIVES; SPECIFIC HEAT OF SOLIDS; THERMODYNAMICS;

ENTHALPY-ENTROPY COMPENSATION; MICROCALORIMETRIC TECHNIQUE; MOLAR GIBBS ENERGIES; MOLAR HEAT CAPACITIES; POLYELECTROLYTIC FORCES; SERUM ALBUMIN; TARTRAZINE; THERMAL DENATURATIONS;

BODY FLUIDS;

BOVINE SERUM ALBUMIN; HUMAN SERUM ALBUMIN; POLYELECTROLYTE; SERUM ALBUMIN; SODIUM CHLORIDE; TARTRAZINE; FOOD ADDITIVE; FOOD DYE;

ARTICLE; CHEMICAL BINDING; COMPLEX FORMATION; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; ENTROPY; EQUILIBRIUM CONSTANT; FORCE; HEAT; HYDROPHOBICITY; ISOTHERMAL TITRATION CALORIMETRY; MICROCALORIMETRY; TEMPERATURE DEPENDENCE; THERMODYNAMICS; CALORIMETRY; CHEMISTRY;

CALORIMETRY; FOOD ADDITIVES; FOOD COLORING AGENTS; SERUM ALBUMIN; TARTRAZINE; THERMODYNAMICS;

EID: 84915746284     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.141     Document Type: Article

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