Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1504-1511

  Li, Ming ^a,b   Ma, Ying ^a   Ngadi, Michael O ^c  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b TONGHUA NORMAL UNIVERSITY   (China)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Antioxidant activity; Binding; Curcumin; Lactoglobulin

Indexed keywords

ANTIOXIDANTS; BINDING ENERGY; ENERGY TRANSFER; FLUORESCENCE; FREE RADICALS; HYDROPHOBICITY; MOLECULES; PROTEINS;

ANTI-OXIDANT ACTIVITIES; BINDING; CURCUMIN; FLUORESCENCE RESONANCE ENERGY TRANSFER; FOURIER TRANSFORM INFRA REDS; HYDROPHOBIC INTERACTIONS; LACTOGLOBULIN; PROTEIN STRUCTURES;

BINS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); BETA LACTOGLOBULIN; CURCUMIN; HYDROXYL RADICAL;

ANTIOXIDANT ACTIVITY; ARTICLE; BINDING SITE; CONTROLLED STUDY; DRUG BINDING; FLUORESCENCE; FLUORESCENCE RESONANCE ENERGY TRANSFER; FOURIER TRANSFORMATION; HYDROPHOBICITY; INFRARED RADIATION; MOLECULE; PH; PROTEIN STRUCTURE;

BOVINAE;

EID: 84878398368     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.099     Document Type: Article

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