Naslov
Adsorption of dihydrochalcones onto β-glucan

Autori
Matić, Petra ; Jakobek, Lidija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract 17th Ružička days "Today science-tomorrow industry" / - Osijek, 2018, 84-84

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
adsorption process, adsorption models, dihydrochalcones, β-glucan

Sažetak
Polyphenols showed numerous bioactivities and one of them is interaction with dietary fibers. To obtain more information about these interaction, different adsorption models can be applied. In the present study, the adsorption of dihydrochalcones (phloretin and phloretin-2-glucoside) onto dietary fiber (β-glucan) was conducted. The adsorption was carried out at 25 °C, 37 °C and 45 °C and pH 5.5 for 16 h. Non-liner Langmuir and Freundlich models were applied in order to obtain the information about adsorption process. It was shown that phloretin and phloretin-2-glucoside adsorbed on the surface of β-glucan. Fitted Langmuir model matched better to experimental data then Freundlich model. Furthermore, a slightly different behavior in the adsorption process between phloretin and phloretin-2-glucoside was found. At all three temperatures, the β-glucan showed limited adsorption capacity for both dihydrochalcones. At the beginning of adsorption process, the affinity of β-glucan was lower for phloretin at 37 °C and for phloretin-2-glucoside at 45 °C, but when the sites on the β-glucan surface are covered with dihydrochalcones molecules, other molecules can adsorb more easily. Also, both dihydrochalones showed maximum adsorption capacity at 37 °C. Between dihydrochacones, phloretin showed higher adsorption capacity onto β-glucan than phloretin-2-glucoside for which the sugar molecule might lowered the adsorption capacity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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