Abstract
Background: Fourier Transform InfraRed spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported.
Objective: In order to characterize the thermal response of such systems the InfraRed technique was employed to collect the spectra from 25.0°C to 80.0°C in the 4000 cm-1-400 cm-1 spectral range.
Methods: The data analysis was performed focusing the attention to the intramolecular OH stretching vibrational region by means evaluating the spectral distance as a function of temperature.
Results: From this analysis it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus clausii alone.
Conclusion: Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful information for the applications of the disaccharide in food industry.
Keywords: Specroscopic techniques, Bacillus clausii, trehalose, temperature, thermal restraint, spectral distance.
Graphical Abstract
Current Nutrition & Food Science
Title:An FT-IR Based Investigation of Trehalose Mediated Thermal Stabilisation of Bacillus clausii
Volume: 17 Issue: 6
Author(s): Maria T. Caccamo and Salvatore Magazù*
Affiliation:
- Dipartimento di Scienze Matematiche e Informatiche, Scienze Fisiche e Scienze della Terra, Università di Messina, Viale Ferdinando Stagno D'Alcontres no. 31, S. Agata, 98166, Messina,Italy
Keywords: Specroscopic techniques, Bacillus clausii, trehalose, temperature, thermal restraint, spectral distance.
Abstract:
Background: Fourier Transform InfraRed spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported.
Objective: In order to characterize the thermal response of such systems the InfraRed technique was employed to collect the spectra from 25.0°C to 80.0°C in the 4000 cm-1-400 cm-1 spectral range.
Methods: The data analysis was performed focusing the attention to the intramolecular OH stretching vibrational region by means evaluating the spectral distance as a function of temperature.
Results: From this analysis it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus clausii alone.
Conclusion: Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful information for the applications of the disaccharide in food industry.
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Cite this article as:
Caccamo T. Maria and Magazù Salvatore*, An FT-IR Based Investigation of Trehalose Mediated Thermal Stabilisation of Bacillus clausii, Current Nutrition & Food Science 2021; 17 (6) . https://dx.doi.org/10.2174/1573401317666210210130042
DOI https://dx.doi.org/10.2174/1573401317666210210130042 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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