Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2278-2285

  Cahyana, Yana ^a,b   Gordon, Michael H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b PADJADJARAN UNIVERSITY   (Indonesia)

Author keywords

Anthocyanin; Binding affinity; Fluorescence; Human serum albumin

Indexed keywords

ALKYLATION; ANTHOCYANINS; BINDING ENERGY; BINDING SITES; BINS; BODY FLUIDS; CHEMICAL BONDS; FLUORESCENCE; HYDROGEN BONDS; HYDROPHOBICITY; QUENCHING;

BINDING AFFINITIES; BINDING CONSTANT; FLUORESCENCE QUENCHING METHOD; HUMAN SERUM ALBUMINS; HYDROPHOBIC EFFECT; HYDROXYL GROUPS; HYDROXYL SUBSTITUENTS; INFLUENCE OF PH;

PH EFFECTS;

CYANIDIN; DELPHINIDIN; HUMAN SERUM ALBUMIN; HYDROXYL GROUP; MALVIDIN CHLORIDE; PELARGONIDIN; PELARGONIDIN 3 O GLUCOSIDE; UNCLASSIFIED DRUG;

ARTICLE; BINDING AFFINITY; CHEMICAL STRUCTURE; ENTROPY; FLUORESCENCE; HYDROGEN BOND; PH; STATIC ELECTRICITY;

EID: 84879200913     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.026     Document Type: Article

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