Effect of tannic acid on properties of soybean (Glycine max) seed ferritin: A model for interaction between naturally-occurring components in foodstuffs

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 410-415

  Li, Meiliang ^a   Jia, Xiaoling ^b   Yang, Jingyun ^b   Deng, Jianjun ^a   Zhao, Guanghua ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIHANG UNIVERSITY   (China)

Author keywords

Interaction; Iron release; Protection; Soybean seed ferritin; Tannic acid

Indexed keywords

INTERACTION; IRON RELEASE; PROTECTION; SOYBEAN SEEDS; TANNIC ACID;

AMINO ACIDS; IRON; KETONES; NITROGEN FIXATION; OILSEEDS;

ASSOCIATION REACTIONS;

ASCORBIC ACID; FERRITIN; IRON; PEPSIN A; SOYBEAN SEED FERRITIN; TANNIN; TRYPSIN; UNCLASSIFIED DRUG; TANNIN DERIVATIVE;

AMINO ACID SEQUENCE; ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; FOOD; NONHUMAN; PH; PLANT SEED; PROTEIN DEGRADATION; PROTEIN INTERACTION; PROTEIN QUATERNARY STRUCTURE; PROTEIN SECONDARY STRUCTURE; SOYBEAN; CHEMICAL STRUCTURE; CHEMISTRY;

GLYCINE MAX;

ASCORBIC ACID; FERRITINS; MODELS, MOLECULAR; SEEDS; SOYBEANS; TANNINS;

EID: 84862811298     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.052     Document Type: Article

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