Binding of resveratrol with sodium caseinate in aqueous solutions

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1050-1054

  Acharya, Durga P ^a   Sanguansri, Luz ^a   Augustin, Mary Ann ^a  

^a not available ^*

Author keywords

Casein; Fluorescence quenching; Polyphenol; Protein polyphenol binding; Resveratrol

Indexed keywords

BINS; CASEIN; FLUORESCENCE; HYDROGEN BONDS; HYDROPHOBICITY; OILS AND FATS; PROTEINS; QUENCHING; RESVERATROL; SOLUTIONS;

BINDING REACTIONS; FLUORESCENCE QUENCHING; HYDROPHOBIC INTERACTIONS; NEGATIVE ENTHALPY; POLYPHENOLS; QUENCHING CONSTANT; STATIC QUENCHING; STERN-VOLMER EQUATION;

SODIUM;

CASEIN; CASEINATE; RESVERATROL; SODIUM DERIVATIVE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BINDING AFFINITY; BINDING SITE; COMPLEX FORMATION; CONTROLLED STUDY; ENTHALPY; ENTROPY; FLUORESCENCE; HYDROGEN BOND; MOLECULAR INTERACTION; PROTEIN BINDING; TEMPERATURE;

EID: 84878314960     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.037     Document Type: Article

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