Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin

Food Research International

Volumn 102, Issue , 2017, Pages 195-202

  Xie, Liyang ^a   Wehling, Randy L ^a   Ciftci, Ozan ^a   Zhang, Yue ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Bovine beta lactoglobulin; Bovine serum albumin; Complex formation; Egg ovalbumin; Tannic acid

Indexed keywords

AMINO ACIDS; BINDING ENERGY; BINS; BODY FLUIDS; DICHROISM; FLAVONOIDS; FLUORESCENCE; PROTEINS; SURFACE PLASMON RESONANCE; TANNINS;

BETA-LACTOGLOBULIN; BOVINE SERUM ALBUMINS; COMPLEX FORMATIONS; OVALBUMINS; TANNIC ACID;

MAMMALS;

BOVINE SERUM ALBUMIN; LACTOGLOBULIN; OVALBUMIN; TANNIN DERIVATIVE;

ANIMAL; BOVINE; FLUORESCENCE; METABOLISM; SPECTROFLUOROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANIMALS; CATTLE; FLUORESCENCE; LACTOGLOBULINS; OVALBUMIN; SERUM ALBUMIN, BOVINE; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; TANNINS;

EID: 85030834161     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.007     Document Type: Article

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