Comparative Study of the Interactions between Ovalbumin and five Antioxidants by Spectroscopic Methods-Reference-Cited by-同舟云学术

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Comparative Study of the Interactions between Ovalbumin and five Antioxidants by Spectroscopic Methods

Published:2016-10-08 Issue:1 Volume:27 Page:213-225
ISSN:1053-0509
Container-title:Journal of Fluorescence
language:en
Short-container-title:J Fluoresc

Author:

Li Xiangrong,Yan Yunhui

Funder

the Key Research Project of Colleges and Universities of Henan Province

the Doctoral Startup Fund of Xinxiang Medical University

the Foundation for Fostering of Xinxiang Medical University

the Fund of Fluorescence Probe and Biomedical Detection Research Team of Xinxiang City

Publisher

Springer Science and Business Media LLC

Subject

Law,Clinical Biochemistry,Spectroscopy,Sociology and Political Science,Social Sciences (miscellaneous),Clinical Psychology,Biochemistry

Link

http://link.springer.com/content/pdf/10.1007/s10895-016-1948-3.pdf

Reference45 articles.

1. Wu D, Yan J, Tang P et al (2015) Binding properties and structure–affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozyme. Food Chem 188:370–376

2. Lu XQ, Nan MN, Zhang HR et al (2007) Investigation of the antioxidant property of ascorbic acid. J Phys Chem C 111:14998–15002

3. Krumova K, Friedland S, Cosa G (2012) How lipid unsaturation, peroxyl radical partitioning, and chromanol lipophilic tail affect the antioxidant activity of α-tocopherol: direct visualization via high-throughput fluorescence studies conducted with fluorogenic α-tocopherol analogues. J Am Chem Soc 134:10102–10113

4. Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr 130:2073–2085

5. Gonçalves R, Mateus N, Freitas VD (2011) Influence of carbohydrates on the interaction of procyanidin B3 with trypsin. J Agric Food Chem 59:11794–11802

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