Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies.
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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