Al-Shabib 2017: Synthetic Food Additive Dye “Tartrazine” Triggers Amorphous Aggregation in Cationic Myoglobin

International Journal of Biological Macromolecules.  98:  277-286.

This study investigated the interaction of Yellow 5 with the muscle protein myoglobin.

The dye interacts with myoglobin protein to form amorphous aggregates at a pH of 2.0 but not at a pH of 7.4, at which point the myoglobin charge changes and they repel each other.

Supportive testing suggests that Yellow 5 can cause aggregation in any
protein that is cationic (positively charged).

MedLine || Full Text

This entry was posted in 2016-2020, Food Dyes, Research Studies. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *