The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase

Food Chemistry

Volumn 174, Issue , 2015, Pages 291-298

  Cai, Xin ^a   Yu, Jianan ^a   Xu, Liman ^a   Liu, Rui ^a   Yang, Jun ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Fluorescence quenching; Interaction of polyphenol and protein; Porcine pancreatic amylase (PPA); Protein secondary structure; Sorghum procyanidins trimer (SPT)

Indexed keywords

AMYLASES; BINDING ENERGY; BINDING SITES; DICHROISM; FLAVONOIDS; FLUORESCENCE SPECTROSCOPY; OLIGOMERS; ULTRAVIOLET SPECTROSCOPY;

AROMATIC AMINO ACID; BIMOLECULAR QUENCHING CONSTANT; HIGH MOLECULAR WEIGHT; MICROENVIRONMENTS; POLYPHENOLS; PROCYANIDINS; PROTEIN SECONDARY STRUCTURE; QUENCHING CONSTANT;

FLUORESCENCE QUENCHING;

ALPHA AMYLASE PANCREAS ISOENZYME; PROCYANIDIN; BIFLAVONOID; CATECHIN; PROANTHOCYANIDIN;

AMINO ACID COMPOSITION; ARTICLE; BINDING AFFINITY; BINDING SITE; CIRCULAR DICHROISM; CONTROLLED STUDY; DRUG PROTEIN BINDING; FLUORESCENCE SPECTROSCOPY; IONIC STRENGTH; MOLECULAR WEIGHT; NONHUMAN; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; SORGHUM; ANIMAL; CHEMISTRY; PIG; SPECTROFLUOROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

SUS;

ANIMALS; BIFLAVONOIDS; CATECHIN; PANCREATIC ALPHA-AMYLASES; PROANTHOCYANIDINS; SORGHUM; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; SWINE;

EID: 84912020154     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.131     Document Type: Article

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