First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling-Reference-Cited by-同舟云学术

First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

Published:2023-07 Issue: Volume:413 Page:135591
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chamizo-González Francisco,Estévez Ignacio García,Gordillo Belén,Manjón Elvira,Escribano-Bailón M.T.,Heredia Francisco J.,González-Miret M. Lourdes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology;Baca-Bocanegra;Foods,2021

2. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

3. pH and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate;Casanova;Food Chemistry,2018

4. Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: A molecular modelling approach;Chamizo-González;Food Chemistry,2021

5. Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking;Chamizo-González;Food Chemistry,2022

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