Interaction between gliadins and anthocyan derivatives

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1100-1107

  Mazzaracchio, Palmira ^a   Tozzi, Silvia ^a   Boga, Carla ^a   Forlani, Luciano ^a   Pifferi, Pier Giorgio ^b   Barbiroli, Giancarlo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b ID Tech Srl   (Italy)

Author keywords

Anthocyanins; Gliadins; Interaction; Spectroscopy

Indexed keywords

ACIDIC CONDITIONS; ANTHOCYANIDINS; BINDING MODES; CYANIDIN; GLIADINS; HUMAN HEALTH; HYDROGEN BONDING INTERACTIONS; INTERACTION; PELARGONIDIN; PH CONDITION; POLYPEPTIDE CHAIN; SPECTROSCOPIC DATA; UV-VIS SPECTROSCOPIC METHOD;

ANTHOCYANINS; BINDING ENERGY; HYDROGEN BONDS; SPECTROSCOPIC ANALYSIS;

COMPLEXATION;

ANTHOCYANIN; CALLISTEPHIN; CHALCONE; CYANIDIN 3 GLUCOSIDE; GLIADIN; KERACYANIN; MALVIN; METHANOL; MYRTILLIN; PELARGONIDIN; UNCLASSIFIED DRUG;

ARTICLE; HYDROGEN BOND; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEIN PROTEIN INTERACTION; ULTRAVIOLET SPECTROSCOPY;

EID: 79960171415     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.084     Document Type: Article

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