Characterisation of interaction between food colourant allura red AC and human serum albumin: Multispectroscopic analyses and docking simulations

Food Chemistry

Volumn 170, Issue , 2015, Pages 423-429

  Wu, Di ^a   Yan, Jin ^a   Wang, Jing ^a   Wang, Qing ^a   Li, Hui ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Allura red AC; Circular dichroism; Fluorescence quenching; HSA; Molecular modelling; Raman spectrum

Indexed keywords

BINDING ENERGY; BODY FLUIDS; DICHROISM; FLUORESCENCE; FOOD ADDITIVES; MOLECULAR MODELING; QUENCHING; RAMAN SCATTERING; VAN DER WAALS FORCES;

ALLURA RED; FLUORESCENCE QUENCHING; HSA; HYDROGEN BONDING NETWORK; INTRINSIC FLUORESCENCE; PROTEIN-LIGAND DOCKING; SECONDARY STRUCTURES; THERMODYNAMIC PARAMETER;

HYDROGEN BONDS;

ALLURA RED AC; HUMAN SERUM ALBUMIN; ALLURA RED AC DYE; AZO COMPOUND; FOOD DYE; PROTEIN BINDING; SERUM ALBUMIN;

ABSORPTION SPECTROSCOPY; ARTICLE; BINDING AFFINITY; CIRCULAR DICHROISM; COMPLEX FORMATION; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; ENERGY TRANSFER; FLUORESCENCE; FOOD COLOR; HYDROGEN BOND; MICROENVIRONMENT; MOLECULAR DOCKING; MOLECULAR DYNAMICS; MOLECULAR INTERACTION; PROTEIN SECONDARY STRUCTURE; QUANTITATIVE ANALYSIS; RAMAN SPECTROMETRY; CHEMISTRY; HUMAN; PROCEDURES; SPECTROFLUOROMETRY; SPECTROSCOPY; THERMODYNAMICS;

AZO COMPOUNDS; FOOD COLORING AGENTS; HUMANS; MOLECULAR DOCKING SIMULATION; PROTEIN BINDING; PROTEIN STRUCTURE, SECONDARY; SERUM ALBUMIN; SPECTROMETRY, FLUORESCENCE; SPECTRUM ANALYSIS; THERMODYNAMICS;

EID: 84908149078     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.088     Document Type: Article

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