A study of multi-ligand beta-lactoglobulin complex formation

Food Chemistry

Volumn 165, Issue , 2014, Pages 256-261

  Zhang, Jie ^a   Liu, Xiaoming ^a   Subirade, Muriel ^b   Zhou, Peng ^a   Liang, Li ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Folic acid; Protein multi ligand complex; Resveratrol; Tocopherol; Lactoglobulin

Indexed keywords

BINDING ENERGY; BINDING SITES; COMPLEXATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PHYSICOCHEMICAL PROPERTIES; PROTEINS; QUENCHING; RESVERATROL;

BINDING AFFINITIES; BIOACTIVE COMPOUNDS; COMPLEX FORMATIONS; FOLIC ACIDS; INTRINSIC FLUORESCENCE; LACTOGLOBULIN; LIGAND COMPLEXES; LIGAND INTERACTIONS;

LIGANDS;

ALPHA TOCOPHEROL; BETA LACTOGLOBULIN; FOLIC ACID; LIGAND; PROTEIN; RESVERATROL; LACTOGLOBULIN; STILBENE DERIVATIVE;

ARTICLE; BINDING AFFINITY; COMPLEX FORMATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSICAL CHEMISTRY; CHEMISTRY; CIRCULAR DICHROISM; PROTEIN SECONDARY STRUCTURE;

ALPHA-TOCOPHEROL; CIRCULAR DICHROISM; FOLIC ACID; LACTOGLOBULINS; PROTEIN STRUCTURE, SECONDARY; STILBENES;

EID: 84902673717     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.109     Document Type: Article

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