Influence of carbohydrates on the interaction of procyanidin B3 with trypsin

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11794-11802

  Gonçalves, Rui ^a   Mateus, Nuno ^a   De Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

carbohydrates; fluorescence quenching; procyanidin; STD NMR; trypsin

Indexed keywords

ANTI-NUTRITIONAL; ARABIC GUMS; BIOLOGICAL PROPERTIES; COMPETITION MECHANISM; DIETARY CARBOHYDRATES; DIGESTIVE ENZYMES; ENVIRONMENTAL FACTORS; FLUORESCENCE QUENCHING; INTERACTION PROCESS; INTRINSIC FLUORESCENCE; IONIC CHARACTER; NEPHELOMETRY; POLYGALACTURONIC ACID; PROCYANIDINS; SATURATION TRANSFER; STD-NMR; TRYPSIN; XANTHAN GUM;

ENZYME INHIBITION; FLUORESCENCE; QUENCHING;

CARBOHYDRATES;

BIFLAVONOID; CARBOHYDRATE; CATECHIN; PLANT EXTRACT; PROANTHOCYANIDIN; PROCYANIDIN B3; TRYPSIN;

ARTICLE; CHEMISTRY;

BIFLAVONOIDS; CARBOHYDRATES; CATECHIN; PLANT EXTRACTS; PROANTHOCYANIDINS; TRYPSIN;

EID: 80455173764     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203060s     Document Type: Article

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