Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanut

Food Chemistry

Volumn 185, Issue , 2015, Pages 309-317

  Vesic, Jelena ^a   Stambolic, Ivan ^a   Apostolovic, Danijela ^a,b   Milcic, Milos ^a   Stanic Vucinic, Dragana ^a   Cirkovic Velickovic, Tanja ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b KAROLINSKA INSTITUTE   (Sweden)

Author keywords

2S albumins; Binding affinity; Epigallocatechin 3 gallate; Fluorophore quenching; Molecular docking; Peanut; Polyphenol

Indexed keywords

BINDING ENERGY; BINS; COMPUTATIONAL CHEMISTRY; DICHROISM; OILSEEDS; PROTEINS; QUENCHING; TITRATION;

2S ALBUMINS; BINDING AFFINITIES; EPIGALLOCATECHIN-3-GALLATE; MOLECULAR DOCKING; PEANUT; POLYPHENOLS;

BINDING SITES;

ALBUMINOID; CATECHIN; EPIGALLOCATECHIN GALLATE; FOOD ALLERGEN; GREEN TEA EXTRACT; POLYPHENOL; NAPIN; TEA;

ALPHA HELIX; ARTICLE; ASSOCIATION CONSTANT; BINDING AFFINITY; BINDING SITE; CIRCULAR DICHROISM; ENERGY TRANSFER; ISOTHERMAL TITRATION CALORIMETRY; MATHEMATICAL MODEL; PEANUT; PROTEIN CONFORMATION; PROTEIN SECONDARY STRUCTURE; SPECTROFLUOROMETRY; STOICHIOMETRY; STRUCTURE ANALYSIS; ANALOGS AND DERIVATIVES; ARACHIS; CHEMISTRY; TEA;

2S ALBUMINS, PLANT; ARACHIS; BINDING SITES; CATECHIN; CIRCULAR DICHROISM; PROTEIN STRUCTURE, SECONDARY; TEA;

EID: 84955160095     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.001     Document Type: Article

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