Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

Food Hydrocolloids

Volumn 92, Issue , 2019, Pages 155-162

  Ren, Cong ^a,b   Xiong, Wenfei ^c   Li, Jing ^a,d   Li, Bin ^a,d  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b HENAN UNIVERSITY OF ANIMAL HUSBANDRY AND ECONOMY   (China)

^c NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^d KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cyanidin 3 O Glucoside; Fluorescence spectroscopy; Glycinin; Isothermal titration calorimetry; conglycinin

Indexed keywords

BINDING ENERGY; BINDING SITES; CALORIMETERS; CALORIMETRY; CARBOHYDRATES; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; ISOTHERMS; QUENCHING; THERMODYNAMIC STABILITY; TITRATION;

BINDING INTERACTION; CYANIDIN; CYANIDIN-3-O-GLUCOSIDE; GLYCININ; ISOTHERMAL TITRATION CALORIMETRY; MOLECULAR BINDING; POLYPHENOLS; SPECTROSCOPIC METHOD; THERMODYNAMIC METHODS; Β-CONGLYCININ;

PROTEINS;

EID: 85061663842     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.01.053     Document Type: Article

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