Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

Food Chemistry

Volumn 185, Issue , 2015, Pages 261-267

  Joye, Iris J ^a,b   Davidov Pardo, Gabriel ^a   Ludescher, Richard D ^c   McClements, David J ^a,d  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c RUTGERS UNIVERSITY   (United States)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Delivery; Encapsulation; Fluorescence; Gliadin; Microparticles; Nanoparticles; Resveratrol; Zein

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; ENCAPSULATION; FLUORESCENCE; HYDROGEN BONDS; HYDROPHOBICITY; NANOPARTICLES; PROTEINS; QUENCHING; ZEIN;

BIOACTIVE COMPOUNDS; DELIVERY; FLUORESCENCE QUENCHING; GLIADIN; HYDROPHOBIC INTERACTIONS; MICRO-PARTICLES; PROTEIN NANOPARTICLES; THERMODYNAMIC PARAMETER;

RESVERATROL;

GLIADIN; RESVERATROL; ZEIN; NANOPARTICLE; STILBENE DERIVATIVE;

ARTICLE; BINDING AFFINITY; CONTROLLED STUDY; FLUORESCENCE ANALYSIS; HYDROGEN BOND; NANOENCAPSULATION; PHOTOCHEMICAL QUENCHING; PROTEIN BINDING; THERMODYNAMICS; CHEMICAL PHENOMENA; CHEMISTRY; FLUORESCENCE RESONANCE ENERGY TRANSFER; SOLUBILITY;

VITACEAE;

FLUORESCENCE RESONANCE ENERGY TRANSFER; GLIADIN; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOPARTICLES; SOLUBILITY; STILBENES; THERMODYNAMICS; ZEIN;

EID: 84927153547     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.128     Document Type: Article

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