Interactions of milk α- And β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

Food Chemistry

Volumn 199, Issue , 2016, Pages 314-322

  He, Zhiyong ^a   Xu, Mingzhu ^a   Zeng, Maomao ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Anthocyanin; Casein; Circular dichroism; Fluorescence spectroscopy; Fourier transform infrared; Interaction; Stability

Indexed keywords

BINDING ENERGY; BINS; CARBOHYDRATES; CASEIN; CIRCULAR DICHROISM SPECTROSCOPY; CONVERGENCE OF NUMERICAL METHODS; DICHROISM; FLAVONOIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; HYDROPHOBICITY; STABILITY; VAN DER WAALS FORCES;

BINDING AFFINITIES; BINDING CONSTANT; FOURIER TRANSFORM INFRA REDS; FOURIER TRANSFORM INFRARED; HYDROPHOBIC INTERACTIONS; INTERACTION; MAJOR ANTHOCYANINS; SECONDARY STRUCTURES;

ANTHOCYANINS;

ALPHA CASEIN; ANTHOCYANIN; BETA CASEIN; CURCUMIN; GRAPE SKIN ANTHOCYANIN EXTRACT; MALVIDIN 3 O GLUCOSIDE; PLANT EXTRACT; RESVERATROL; UNCLASSIFIED DRUG; CASEIN; GLUCOSIDE; MALVIDIN-3-GLUCOSIDE;

ALPHA HELIX; ARTICLE; BINDING AFFINITY; CIRCULAR DICHROISM; CONFORMATION; CONTROLLED STUDY; CRITICAL MICELLE CONCENTRATION; DRUG STABILITY; FLUORESCENCE SPECTROSCOPY; GRAPE; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MILK; OXIDATION; PH; PROTEIN SECONDARY STRUCTURE; STATIC ELECTRICITY; ANIMAL; CHEMISTRY; PROCEDURES; SPECTROFLUOROMETRY; VITIS;

ANIMALS; ANTHOCYANINS; CASEINS; CIRCULAR DICHROISM; GLUCOSIDES; MILK; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VITIS;

EID: 84949595383     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.035     Document Type: Article

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