Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

Food Chemistry

Volumn 228, Issue , 2017, Pages 143-151

  Jia, Jingjing ^a   Gao, Xin ^a   Hao, Minghao ^a   Tang, Lin ^a  

^a SHANDONG NORMAL UNIVERSITY   (China)

Author keywords

Chlorogenic acid; Circular dichroism; Epigallocatechin 3 gallate; Ferulic acid; Fluorescence; Lactoglobulin

Indexed keywords

BINDING ENERGY; BINS; DAIRY PRODUCTS; FLUORESCENCE; HYDROPHOBICITY; ORGANIC ACIDS; PARTICLE SIZE;

CHLOROGENIC ACIDS; EPIGALLOCATECHIN-3-GALLATE; FERULIC ACIDS; FOURIER TRANSFORM INFRA REDS; INTERACTION MECHANISMS; LACTOGLOBULIN; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY;

DICHROISM;

BETA LACTOGLOBULIN; CHLOROGENIC ACID; EPIGALLOCATECHIN GALLATE; FERULIC ACID; CATECHIN; COUMARIC ACID; LACTOGLOBULIN; POLYPHENOL;

ALPHA HELIX; ARTICLE; BINDING AFFINITY; CALCIUM BINDING; CIRCULAR DICHROISM; COFFEE; CONTROLLED STUDY; DAIRY PRODUCT; ENERGY TRANSFER; FLUORESCENCE RESONANCE ENERGY TRANSFER; FLUORESCENCE SPECTROSCOPY; FRUIT; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MOLECULAR MODEL; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; PROTEIN AGGREGATION; PROTEIN BINDING; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; STATIC ELECTRICITY; TEA; TEMPERATURE; THERMODYNAMICS; ULTRAVIOLET SPECTROSCOPY; ANALOGS AND DERIVATIVES; CHEMISTRY;

CATECHIN; CIRCULAR DICHROISM; COUMARIC ACIDS; LACTOGLOBULINS; POLYPHENOLS;

EID: 85011664712     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.131     Document Type: Article

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