Investigation of the interaction between (-)-epigallocatechin-3-gallate with trypsin and α-chymotrypsin

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2340-2347

  Wu, Xuli ^a   He, Weiyi ^a   Wang, Wenpu ^a   Luo, Xinpin ^a   Cao, Heyao ^b   Lin, Lixia ^b   Feng, Kaiqian ^b   Liu, Zhigang ^a  

^a Shenzhen University School of Medicine   (China)

^b SHENZHEN UNIVERSITY   (China)

Author keywords

chymotrypsin; ( ) Epigallocatechin 3 gallate; Docking; Green tea; Interaction; Spectroscopy; Trypsin

Indexed keywords

EPIGALLOCATECHIN-3-GALLATE; FOURIER TRANSFORM INFRA REDS; GREEN TEA; INTERACTION; PROTEIN-LIGAND DOCKING; RESONANCE LIGHT-SCATTERING; THERMODYNAMIC PARAMETER; TRYPSIN;

BINDING ENERGY; DOCKING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SPECTROSCOPIC ANALYSIS; SPECTROSCOPY;

ENZYMES;

EID: 84885482400     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12223     Document Type: Article

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