Influence of a sugar moiety (rhamnosylglucoside) at 3-O position on the reactivity of quercetin with whey proteins

International Journal of Biological Macromolecules

Volumn 32, Issue 3-5, 2003, Pages 109-120

  Rawel, Harshadrai M ^a   Rohn, Sascha ^a   Kroll, Jürgen ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Protein characterisation; Protein derivatisation; Protein flavonoid interactions; Quercetin; Rutin; Structural changes, in vitro proteolytic degradation; Whey proteins

Indexed keywords

AMINO ACID; BETA LACTOGLOBULIN; CARBOHYDRATE DERIVATIVE; MILK PROTEIN; PHENOL DERIVATIVE; QUERCETIN; RHAMNOSYLGLUCOSIDE; RUTOSIDE; THIOL DERIVATIVE; TRYPTOPHAN; UNCLASSIFIED DRUG;

ABSORPTION; ALPHA HELIX; ARTICLE; CARBOHYDRATE ANALYSIS; CIRCULAR DICHROISM; COVALENT BOND; CROSS LINKING; HYDROPHILICITY; IN VITRO STUDY; MOLECULAR BIOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SOLUBILITY; WHEY;

EID: 0042387727     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-8130(03)00044-8     Document Type: Article

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