Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats

Food Chemistry

Volumn 158, Issue , 2014, Pages 408-416

  Bohin, Maxime C ^a   Vincken, Jean Paul ^a   Westphal, Adrie H ^a   Tripp, Annelise M ^a   Dekker, Peter ^b   Van Der Hijden, Harry T W M ^c   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b DSM FOOD SPECIALTIES   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Flavonoid protein interaction; Fluorescence quenching; Ligand flexibility; Procyanidin purification; Ultrafiltration

Indexed keywords

BINDING ENERGY; CASEIN; DIMERS; LIGANDS; ULTRAFILTRATION;

BINDING AFFINITIES; FLAVAN-3-OLS; FLAVONOID-PROTEIN INTERACTION; FLUORESCENCE QUENCHING; GALLIC ACIDS; PROCYANIDINS;

FLAVONOIDS;

ALPHA CASEIN; BETA CASEIN; GALLIC ACID; PROCYANIDIN DERIVATIVE; PROCYANIDIN DIMER A1; PROCYANIDIN DIMER B1; PROLINE; UNCLASSIFIED DRUG; CASEIN; FLAVAN-3-OL; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOL;

AMINO ACID COMPOSITION; ARTICLE; BINDING AFFINITY; DRUG INTERACTION; FLUORESCENCE; HYDROPHOBICITY; IMPLANTABLE CARDIOVERTER DEFIBRILLATOR; NONHUMAN; ULTRAFILTRATION;

CASEINS; FLAVONOIDS; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; PROLINE;

EID: 84897010387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.145     Document Type: Article

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