Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside

Food Chemistry

Volumn 285, Issue , 2019, Pages 22-30

  Zou, Hui ^a   Xu, Zhenzhen ^b   Zhao, Liang ^a   Wang, Yongtao ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Binding interaction; High pressure processing; Pelargonidin 3 glucoside; Lactalbumin

Indexed keywords

AMINO ACIDS; BINDING ENERGY; CARBOHYDRATES; DISSOCIATION; FLUORESCENCE; MOLECULAR DYNAMICS; QUENCHING;

ALPHA-LACTALBUMIN; BINDING INTERACTION; DISSOCIATION CONSTANT; HIGH PRESSURE PROCESSING; HISTIDINE RESIDUES; MOLECULAR DOCKING; PELARGONIDIN; QUENCHING CONSTANT;

HIGH PRESSURE EFFECTS;

ALPHA LACTALBUMIN; CALCIUM ION; GLUCOSIDE; HISTIDINE; PELARGONIDIN; PELARGONIDIN 3 GLUCOSIDE; UNCLASSIFIED DRUG; ANTHOCYANIN; LACTALBUMIN; PELARGONIDIN-3-GLUCOSIDE; PROTEIN BINDING;

ARTICLE; BINDING AFFINITY; BINDING SITE; DISSOCIATION CONSTANT; MOLECULAR DOCKING; MOLECULAR DYNAMICS; PH; STRUCTURE ANALYSIS; ANIMAL; CHEMISTRY; METABOLISM; PRESSURE; PROTEIN TERTIARY STRUCTURE; SPECTROFLUOROMETRY;

ANIMALS; ANTHOCYANINS; BINDING SITES; HYDROGEN-ION CONCENTRATION; LACTALBUMIN; MOLECULAR DOCKING SIMULATION; MOLECULAR DYNAMICS SIMULATION; PRESSURE; PROTEIN BINDING; PROTEIN STRUCTURE, TERTIARY; SPECTROMETRY, FLUORESCENCE;

EID: 85060983963     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.01.129     Document Type: Article

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