Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: Analysis of rice glutelin-procyanidin dimer interactions

Food and Function

Volumn 10, Issue 2, 2019, Pages 765-774

  Dai, Taotao ^a   Chen, Jun ^a   McClements, David Julian ^b   Hu, Peng ^a   Ye, Xiaoqin ^a   Liu, Chengmei ^a   Li, Ti ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; DIMERS; FLAVONOIDS; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY;

ANTIOXIDANT CAPACITY; ATTRACTIVE FORCE; FUNCTIONAL PERFORMANCE; MOLECULAR COMPLEXES; MOLECULAR DOCKING; PROTEIN-POLYPHENOL INTERACTIONS; RANDOM-COIL STRUCTURES; SURFACE HYDROPHOBICITY;

PROTEINS;

ANTIOXIDANT; BIFLAVONOID; CATECHIN; GLUTEN; POLYPHENOL; PROANTHOCYANIDIN; PROCYANIDIN;

CHEMICAL MODEL; CHEMISTRY; COMPUTER SIMULATION; MOLECULAR MODEL; ORYZA; PROTEIN CONFORMATION; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; BIFLAVONOIDS; CATECHIN; COMPUTER SIMULATION; GLUTENS; MODELS, CHEMICAL; MODELS, MOLECULAR; ORYZA; POLYPHENOLS; PROANTHOCYANIDINS; PROTEIN CONFORMATION; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 85061858344     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c8fo02246a     Document Type: Article

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