Multispectroscopic studies on the interaction of maltol, a food additive, with bovine serum albumin

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 264-270

  Zhang, Guowen ^a   Ma, Yadi ^a   Wang, Lin ^a   Zhang, Yepeng ^a   Zhou, Jia ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Binding site; Bovine serum albumin; Circular dichroism; Fluorescence quenching; Maltol

Indexed keywords

BINDING DISTANCE; BOVINE SERUM ALBUMINS; COMPETITIVE EXPERIMENTS; ENTHALPY CHANGE; ENTROPY CHANGES; FLUORESCENCE QUENCHING; FOURIER TRANSFORM INFRARED; FT-IR SPECTRUM; HYDROPHOBIC INTERACTIONS; MALTOL; MICROENVIRONMENTS; PHYSIOLOGICAL CONDITION; POSITIVE VALUE; SECONDARY STRUCTURES; SUBDOMAIN; SYNCHRONOUS FLUORESCENCE; UV-VIS ABSORPTIONS;

BINDING SITES; DICHROISM; ENERGY TRANSFER; FLUORESCENCE; FOOD ADDITIVES; MAMMALS; QUENCHING;

BODY FLUIDS;

BOVINE SERUM ALBUMIN; DIGITOXIN; IBUPROFEN; MALTOL; WARFARIN; FOOD ADDITIVE; PYRONE DERIVATIVE;

ARTICLE; BINDING AFFINITY; CHEMICAL INTERACTION; CHEMICAL PHENOMENA; CIRCULAR DICHROISM; ENERGY TRANSFER; ENTHALPY; ENTROPY; FLUORESCENCE SPECTROSCOPY; INFRARED SPECTROSCOPY; MICROENVIRONMENT; NONHUMAN; PHOTOCHEMICAL QUENCHING; PROTEIN SECONDARY STRUCTURE; ULTRAVIOLET SPECTROSCOPY; CHEMISTRY; PROCEDURES; SPECTROFLUOROMETRY; THERMODYNAMICS;

BOVINAE;

CIRCULAR DICHROISM; FOOD ADDITIVES; PROTEIN STRUCTURE, SECONDARY; PYRONES; SERUM ALBUMIN, BOVINE; SPECTROMETRY, FLUORESCENCE; THERMODYNAMICS;

EID: 84862798856     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.014     Document Type: Article

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