Study of the acid and thermal stability of β-lactoglobulin-ligand complexes using fluorescence quenching

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2023-2029

  Liang, Li ^a,b   Subirade, Muriel ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Lactoglobulin; Acid stability; Protein ligand complex; Thermal stability

Indexed keywords

ACID STABILITY; ACIDIC PH; AMPHIPHILICS; BOVINE MILK; FLUORESCENCE QUENCHING; FOLIC ACIDS; HYDROPHILIC COMPOUNDS; HYDROPHOBIC POCKETS; INTERNAL CAVITIES; LACTOGLOBULIN; OUTER SURFACE; PROTEIN-LIGAND COMPLEXES; RESVERATROL; THERMALLY STABLE;

COMPLEXATION; DAIRY PRODUCTS; FLUORESCENCE; HYDROPHOBICITY; ORGANIC ACIDS; QUENCHING;

THERMODYNAMIC STABILITY;

ACID; ALPHA TOCOPHEROL; BETA LACTOGLOBULIN; FOLIC ACID; RESVERATROL;

ACIDIFICATION; ALPHA HELIX; BINDING AFFINITY; CHEMICAL INTERACTION; CONFERENCE PAPER; DENATURATION; FLUORESCENCE; FLUORESCENCE QUENCHING; HEATING; HYDROPHOBICITY; PH; PROTEIN BINDING; THERMOSTABILITY;

BOVINAE;

EID: 84857059676     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.043     Document Type: Conference Paper

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