Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

Food Chemistry

Volumn 213, Issue , 2016, Pages 431-439

  Arroyo Maya, Izlia J ^a   Campos Terán, José ^a   Hernández Arana, Andrés ^b   McClements, David Julian ^c  

^a DEPARTAMENTO DE PROCESOS Y TECNOLOGÍA   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Anthocyanins; Flavonoids; Fluorescence; Milk proteins; Pelargonidin; Sodium caseinate; Whey protein isolate; Lactoglobulin

Indexed keywords

ANTHOCYANINS; BINDING SITES; DAIRIES; DICHROISM; FLAVONOIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; QUENCHING; THERMODYNAMICS;

LACTOGLOBULIN; MILK PROTEIN; PELARGONIDIN; SODIUM CASEINATE; WHEY PROTEIN ISOLATE;

PROTEINS;

BETA LACTOGLOBULIN; CASEINATE; MILK PROTEIN; PELARGONIDIN; UNCLASSIFIED DRUG; WHEY PROTEIN; ANTHOCYANIN; CASEIN; FLAVONOID; LACTOGLOBULIN; PROTEIN BINDING;

ARTICLE; CIRCULAR DICHROISM; DRUG PROTEIN BINDING; ENTHALPY; EXPERIMENT; FLUORESCENCE SPECTROSCOPY; FUNCTIONAL FOOD; HYDROGEN BOND; LIGAND BINDING; PROTEIN CONFORMATION; PROTEIN EXPRESSION; PROTEIN FUNCTION; PROTEIN INTAKE; PROTEIN SECONDARY STRUCTURE; THERMODYNAMICS; BINDING SITE; DOSE RESPONSE; METABOLISM; PHYSIOLOGY; PROCEDURES; SPECTROFLUOROMETRY;

ANTHOCYANINS; BINDING SITES; CASEINS; CIRCULAR DICHROISM; DOSE-RESPONSE RELATIONSHIP, DRUG; FLAVONOIDS; LACTOGLOBULINS; MILK PROTEINS; PROTEIN BINDING; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, FLUORESCENCE; WHEY PROTEINS;

EID: 84977274027     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.105     Document Type: Article

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