Effects of molecular structure of polyphenols on their noncovalent interactions with oat β-glucan

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 19, 2013, Pages 4533-4538

  Wang, Yuxue ^a   Liu, Jia ^a   Chen, Fang ^a   Zhao, Guohua ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b Food Engineering and Technology Research Centre of Chongqing   (China)

Author keywords

adsorption; hydrophilicity; oat glucan; polyphenols; structure affinity relationship

Indexed keywords

ADSORPTION CAPACITIES; GALLIC ACIDS; HYDROXYL GROUPS; METHOXYLATION; NON-COVALENT INTERACTION; PHENOLIC ACIDS; POLYPHENOLS; STRUCTURE-AFFINITY RELATIONSHIPS;

ALKYLATION; ESTERIFICATION; FLAVONOIDS; HYDROPHILICITY; IONS; ISOMERS; ORGANIC ACIDS; ULTRAFILTRATION;

ADSORPTION;

BETA GLUCAN; BETA GLUCAN, (1 3)(1 4); BETA-GLUCAN, (1-3)(1-4)-; CATECHIN; COUMARIC ACID; GALLIC ACID; POLYPHENOL;

ARTICLE; CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; ESTERIFICATION; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROXYLATION; STRUCTURE ACTIVITY RELATION;

BETA-GLUCANS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; ESTERIFICATION; GALLIC ACID; GLYCOSYLATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROXYLATION; MOLECULAR STRUCTURE; POLYPHENOLS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84877783666     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400471u     Document Type: Article

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