Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions-Reference-Cited by-同舟云学术

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Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

Published:2018-04 Issue: Volume:245 Page:871-878
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sui Xiaonan,Sun Hongbo,Qi Baokun,Zhang Min,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Taishan Industry Leader Talent of Shandong Province of China

Beijing Technology & Business University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

2. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans;Alvarez-Suarez;Journal of Nutritional Biochemistry,2014

3. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

4. Chemical studies of anthocyanins: A review;Castañeda-Ovando;Food Chemistry,2009

5. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

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