Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy

Food Hydrocolloids

Volumn 95, Issue , 2019, Pages 526-532

  Rezende, Jaqueline de Paula ^a   Hudson, Eliara Acipreste ^a   de Paula, Hauster Maximiler Campos ^a   Coelho, Yara Luiza ^a   da Silva, Luis Henrique Mendes ^a   Pires, Ana Clarissa dos Santos ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Activated complex; Entropy increasing; Rate constants

Indexed keywords

ASSOCIATION REACTIONS; FLUORESCENCE; KINETICS; MAMMALS; MEDICAL INFORMATION SYSTEMS; RATE CONSTANTS; SURFACE PLASMON RESONANCE; THERMODYNAMICS;

ACTIVATED COMPLEX; BOVINE LACTOFERRIN; COMPARATIVES STUDIES; COMPLEX FORMATIONS; ENTROPY INCREASING; EPIGALLOCATECHIN-3-GALLATE; KINETIC STUDY; SURFACE-PLASMON RESONANCE; THERMODYNAMIC STUDIES; THERMODYNAMICS AND KINETICS;

FLUORESCENCE SPECTROSCOPY;

EID: 85065846926     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.04.065     Document Type: Article

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