Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes-Reference-Cited by-同舟云学术

Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes

Published:2023 Issue:3 Volume:14 Page:1357-1368
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fu Min¹,Gao Lizhi¹²,Geng Qin¹,Li Ti¹,Dai Taotao¹,Liu Chengmei¹^ORCID,Chen Jun¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China

2. West Yunnan University of Applied Sciences, Dali, Yunnan, 671000, China

Abstract

Flavonoid glycoside-β-lactoglobulin complexes were formed via non-covalent interactions and the functional properties of complexes were improved through binding.

Funder

Zhejiang Shuren University

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02791G

Reference43 articles.

1. Modifications of dietary flavonoids towards improved bioactivity: An update on structure–activity relationship

2. Flavonoids, a class of natural products of high pharmacological potency

3. Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review

4. Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the binding interaction and stability of whey protein concentrate-80 with folic acid;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

2. Enhancing the solubility and stability of Dendrobium officinale flavonoids through interaction with soybean peptides;Journal of Food Measurement and Characterization;2024-08-05

3. The mechanism of epigallocatechin-3-gallate inhibiting the antigenicity of β-lactoglobulin under pH 6.2, 7.4 and 8.2: Multi-spectroscopy and molecular simulation methods;International Journal of Biological Macromolecules;2024-05

4. Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes;Trends in Food Science & Technology;2023-12

5. Review on anticancer activity of flavonoid derivatives: Recent developments and future perspectives;Results in Chemistry;2023-12