Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126066
Abstract: In this study, the quantitative structure-affinity relationship of 28 flavonoids with bovine β-lactoglobulin (β-lg) was investigated based on experimental and theoretical methods. The binding constants (Ka) of these flavonoids with β-lg were systematically compared by… read more here.
Keywords: lactoglobulin experimental; bovine lactoglobulin; mechanism flavonoids; interaction mechanism ... See more keywords
The Binding mechanism of anthocyanins from sour cherries (Prunus cerasus L) skins to bovine β-lactoglobulin: A fluorescence and in silico-based approach
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DOI: 10.1080/10942912.2017.1343347
Abstract: ABSTRACT Fluorescence spectroscopy and computational methods were used to study the interaction between anthocyanins from sour cherries extract and bovine β-lactoglobulin. The experimental tests indicated that the number of binding sites was lower than 1,… read more here.
Keywords: sour cherries; anthocyanins sour; fluorescence; bovine lactoglobulin ... See more keywords
The Interaction of Bovine β-Lactoglobulin with Caffeic Acid: From Binding Mechanisms to Functional Complexes
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DOI: 10.3390/biom10081096
Abstract: In this study, the interaction of native and transglutaminase (Tgase) cross-linked β-lactoglobulin (β-LG) with caffeic acid (CA) was examined, aiming to obtain functional composites. Knowledge on the binding affinity and interaction mechanism was provided by… read more here.
Keywords: caffeic acid; interaction bovine; bovine lactoglobulin; lactoglobulin caffeic ... See more keywords