Investigation of the Interaction Between Gallic Acid and α-Amylase by Spectroscopy

International Journal of Food Properties

Volumn 19, Issue 11, 2016, Pages 2481-2494

  Lu, Qiu ^a   Chen, Chaoyin ^a   Zhao, Shenglan ^b   Ge, Feng ^a   Liu, Diqiu ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b YUNNAN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

Fluorescence quenching; Gallic acid; Interaction; UV vis spectroscopy; Amylase

Indexed keywords

AMINO ACIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; QUENCHING; ULTRAVIOLET VISIBLE SPECTROSCOPY;

FLUORESCENCE QUENCHING; GALLIC ACIDS; INTERACTION; MOLECULAR CONFORMATION; PHYSIOLOGICAL CONDITION; THREE-DIMENSIONAL FLUORESCENCE SPECTRA; THREE-DIMENSIONAL FLUORESCENCE SPECTROSCOPIES; UV-VIS SPECTROSCOPY;

AMYLASES;

EID: 84978653493     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1059345     Document Type: Article

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