Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1596-1603

  Liang, Miao ^a   Liu, Rui ^a   Qi, Wei ^a   Su, Rongxin ^a   Yu, Yanjun ^a   Wang, Libing ^b   He, Zhimin ^a  

^a TIANJIN UNIVERSITY   (China)

^b Hunan Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Aggregation; Carbohydrates; Fluorescence; Lysozyme; Procyanidins

Indexed keywords

AGGREGATE SIZE; ENZYMATIC ACTIVITIES; FLUORESCENCE QUENCHING; GUM ARABIC; INSOLUBLE AGGREGATES; INSOLUBLE COMPLEXES; POLYPHENOLS; PROCYANIDINS; STRUCTURAL CHANGE;

ADHESIVES; AGGLOMERATION; AGGREGATES; BIOCHEMISTRY; CARBOHYDRATES; FLAVONOIDS; FLUORESCENCE; PHENOLS; SUGAR (SUCROSE);

ENZYMES;

CARBOHYDRATE; DIMER; GUM ARABIC; LYSOZYME; PROCYANIDIN; SUCROSE;

ARTICLE; ENZYME ACTIVITY; ENZYME SUBSTRATE COMPLEX; LIGHT SCATTERING; NEPHELOMETRY; PHOTOCHEMICAL QUENCHING; PROTEIN AGGREGATION;

ANIMALS; BIFLAVONOIDS; CARBOHYDRATES; CATECHIN; CHICKENS; MODELS, MOLECULAR; MURAMIDASE; PROANTHOCYANIDINS; PROTEIN BINDING; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE;

ACACIA SENEGAL;

EID: 84873738019     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.027     Document Type: Article

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