Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein

Food Hydrocolloids

Volumn 105, Issue , 2020, Pages

  Katouzian, Iman ^a   Jafari, Seid Mahdi ^a   Maghsoudlou, Yahya ^a   Karami, Leila ^b   Eikani, Mohammad H ^c  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b KHARAZMI UNIVERSITY   (Iran)

^c IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

Author keywords

Circular dichroism spectroscopy; Fluorescent spectroscopy; Molecular docking; Oleuropein; Lactalbumin

Indexed keywords

AMIDES; BINDING ENERGY; COMPLEXATION; DICHROISM; FLUORESCENCE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; LIGHT SCATTERING; MAMMALS; MOLECULAR MODELING; PROTEINS;

BINDING INTERACTION; BOVINE Α-LACTALBUMIN; DOCKING STUDIES; FLUORESCENT SPECTROSCOPY; HEALTH BENEFITS; MOLECULAR DOCKING; OLEUROPEIN; OLIVE LEAF; PHENOLIC COMPOUNDS; Α-LACTALBUMIN;

CIRCULAR DICHROISM SPECTROSCOPY;

EID: 85081741271     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2020.105859     Document Type: Article

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