ReviewThe stopped-flow technique in analytical chemistry
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Cited by (66)
Temperature effects on calcium binding to caseins
2022, Food Research InternationalCitation Excerpt :The effect of reactions of Ca2+ with the caseins could further increase the understanding of the factors controlling calcium bioavailability from milk, including the positive effect of casein on calcium absorption, and help in the process of designing milk products with increased calcium bioavailability. Stopped-flow UV–visible absorbance spectroscopy is a classical method to study fast reactions in homogeneous solutions down to the millisecond time regime (Gomez-Hens & Perez-Bendito, 1991; Li et al., 2016), and the method was used in this study to follow the reaction between Ca2+ and caseins and to establish a series of time-resolved spectra during the fast reactions. Using the method for the caseins is, however, challenged by the slight heterogeneity of the solutions, a problem which was meet by selecting a short light path in the spectrophotometer to reduce light scattering (Stefanescu et al., 2017).
Mechanistic analysis by NMR spectroscopy: A users guide
2022, Progress in Nuclear Magnetic Resonance SpectroscopySpectroscopic methods to study protein folding kinetics: Methodology, data analysis, and interpretation of the results
2022, Advanced Spectroscopic Methods to Study Biomolecular Structure and DynamicsAnalytical methods for kinetic studies of biological interactions: A review
2015, Journal of Pharmaceutical and Biomedical AnalysisCitation Excerpt :Finally, the advantages and possible limitations of each method will be discussed with regards to use of the technique in studying the rate of a biological interaction. Many methods for kinetic studies are based on the measurement of a change in the concentration of a reagent or product as a function of time after the reagents have been mixed [21–27]. This approach requires that the process of interest be slow enough to give a reaction time that is longer than the time needed for reagent mixing and instrument activation.
A novel microfluidic mixer-based approach for determining inactivation kinetics of Escherichia coli O157: H7 in chlorine solutions
2015, Food MicrobiologyCitation Excerpt :However, this technique has limited capabilities for studying pathogen inactivation in food processing systems, where the detection and quantification of food-borne bacteria requires both high throughput and low limit of detection (e.g., 10 CFU/g of below). Stopped-flow technique can only handle small sample flow rate (Gomez-Henz and Perez-Bendito, 1991) of up to 0.50 mL/min or 0.0083 mL/s of the solution. The flow rate was insufficient for collecting enough sample size for pathogen enumeration in food systems, and the improvement of throughput capacity requires either a larger mixing chamber or a parallel multiple channel system, which can substantially increase the mixing time and the cost of the system respectively.