Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

Food Chemistry

Volumn 194, Issue , 2016, Pages 986-993

  Lin, Z ^a,c   Fischer, J ^b   Wicker, L ^c,d,e  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

^d Korea University   (South Korea)

^e LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Anthocyanin; Blueberry; Cyanidin 3 glucoside; Intermolecular binding; Pectin

Indexed keywords

CARBOHYDRATES; FLAVONOIDS; MIXTURES; PLANTS (BOTANY);

BINDING ABILITIES; BLUEBERRY; CYANIDIN; INTERMOLECULAR BINDING; IONIC INTERACTION; PECTIN; PIGMENT CONTENTS; SODIUM CARBONATE;

ANTHOCYANINS;

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; MALVIDIN CHLORIDE; PECTIN; PELARGONIDIN; PETUNIDIN; PIGMENT; SODIUM CARBONATE; UNCLASSIFIED DRUG; CYANIDIN 3-O-GLUCOSIDE; GLUCOSIDE;

ARTICLE; BINDING AFFINITY; BLUEBERRY; CONTROLLED STUDY; NONHUMAN; PH; POWDER; PROTEIN BINDING; PROTEIN PROTEIN INTERACTION; ULTRAFILTRATION; CHEMISTRY;

ANTHOCYANINS; BLUEBERRY PLANT; GLUCOSIDES; PECTINS;

EID: 84940763970     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.113     Document Type: Article

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