Probing the binding between norbixin and dairy proteins by spectroscopy methods

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 611-616

  Zhang, Yue ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Casein; Circular dichroism spectroscopy; Fluorescence quenching; FTIR; Norbixin; Whey protein

Indexed keywords

BINDING AFFINITIES; BOVINE SERUM ALBUMINS; FLUORESCENCE QUENCHING; FTIR; INDIVIDUAL PROTEINS; NORBIXIN; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

BINDING ENERGY; CASEIN; CIRCULAR DICHROISM SPECTROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS;

PROTEINS;

ALPHA LACTALBUMIN; BETA CASEIN; BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; COLORING AGENT; KAPPA CASEIN;

ARTICLE; BINDING AFFINITY; CIRCULAR DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; INFRARED SPECTROSCOPY; WHEY;

ANIMALS; BIXACEAE; CAROTENOIDS; CATTLE; FOOD COLORING AGENTS; KINETICS; MILK PROTEINS; PLANT EXTRACTS; PROTEIN BINDING; SERUM ALBUMIN, BOVINE; SPECTRUM ANALYSIS;

BOVINAE;

EID: 84875943100     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.073     Document Type: Article

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