Spectroscopic studies on the interaction of sodium benzoate, a food preservative, with calf thymus DNA

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 41-47

  Zhang, Guowen ^a   Ma, Yadi ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Binding mode; Calf thymus DNA; Circular dichroism; MCR ALS; Sodium benzoate

Indexed keywords

BENZOIC ACID; BINDING ENERGY; BINS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE; FOOD PRESERVATIVES; HYDROGEN BONDS; HYDROPHOBICITY; MELTING; SODIUM; SPECTROSCOPIC ANALYSIS; THYMUS; VISCOSITY; VISCOSITY MEASUREMENT;

BINDING MODES; CALF THYMUS DNA; EQUILIBRIUM CONCENTRATION; HYDROPHOBIC INTERACTIONS; MCR-ALS; MULTIVARIATE CURVE RESOLUTION ALTERNATING LEAST-SQUARES; PHYSIOLOGICAL BUFFERS; SODIUM BENZOATE;

DNA;

BENZOIC ACID; DNA;

ABSORPTION SPECTROSCOPY; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BINDING AFFINITY; CALF (BOVINE); CHEMICAL INTERACTION; CHEMOMETRICS; CIRCULAR DICHROISM; CONTROLLED STUDY; DNA BINDING; DNA DENATURATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROGEN BOND; HYDROPHOBICITY; NONHUMAN; PH; SPECTROSCOPY; THYMUS; ULTRAVIOLET SPECTROSCOPY; VISCOMETRY;

EID: 84877096556     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.122     Document Type: Article

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