Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin
出版年份 2021 全文链接
标题
Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin
作者
关键词
Binding behavior, β-conglycinin, Glycinin, Hyperoside, Docking simulation
出版物
FOOD CHEMISTRY
Volume 347, Issue -, Pages 129052
出版商
Elsevier BV
发表日期
2021-01-13
DOI
10.1016/j.foodchem.2021.129052
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Molecular structure and spectral characteristics of hyperoside and analysis of its molecular imprinting adsorption properties based on density functional theory
- (2019) Jun Liu et al. JOURNAL OF MOLECULAR GRAPHICS & MODELLING
- Comparative analysis of the interaction of mono-, dis-, and tris-azo food dyes with egg white lysozyme: A combined spectroscopic and computational simulation approach
- (2019) Di Wu et al. FOOD CHEMISTRY
- Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
- (2019) Cong Ren et al. FOOD HYDROCOLLOIDS
- Hyperoside Attenuates Hepatic Ischemia-Reperfusion Injury by Suppressing Oxidative Stress and Inhibiting Apoptosis in Rats
- (2019) Yaoping Shi et al. TRANSPLANTATION PROCEEDINGS
- How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin
- (2019) Di Wu et al. FOOD CHEMISTRY
- Interactions of the cis and trans states of an azobenzene photoswitch with lysozyme induced by red and blue light
- (2019) Ran Duan et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Unravelling the binding mechanism of benproperine with human serum albumin: A docking, fluorometric, and thermodynamic approach
- (2018) Di Wu et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
- (2018) Xiaonan Sui et al. FOOD CHEMISTRY
- Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH
- (2018) Yanyun Cao et al. FOOD HYDROCOLLOIDS
- Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility
- (2018) Yan Zhang et al. FOOD RESEARCH INTERNATIONAL
- Comparing the binding interaction between β -lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking
- (2018) Ti Li et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- On the Mechanism of Action of Anti-Inflammatory Activity of Hypericin: An In Silico Study Pointing to the Relevance of Janus Kinases Inhibition
- (2018) Luca Dellafiora et al. MOLECULES
- Three-Dimensional Similarity in Molecular Docking: Prioritizing Ligand Poses on the Basis of Experimental Binding Modes
- (2016) Andrew Anighoro et al. Journal of Chemical Information and Modeling
- Molecular investigation of the interaction between ionic liquid type gemini surfactant and lysozyme: A spectroscopic and computational approach
- (2015) Jitendra Kumar Maurya et al. BIOPOLYMERS
- Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment
- (2015) F. A. Perrechil et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Interaction of toxic azo dyes with heme protein: Biophysical insights into the binding aspect of the food additive amaranth with human hemoglobin
- (2015) Anirban Basu et al. JOURNAL OF HAZARDOUS MATERIALS
- Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages
- (2014) Shlomit David et al. Food Biophysics
- The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy
- (2014) Jufang Li et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Hyperoside Inhibits High-Glucose-Induced Vascular Inflammation In Vitro and In Vivo
- (2014) Sae-Kwang Ku et al. INFLAMMATION
- Cytotoxicity and comparative binding mechanism of piperine with human serum albumin and α-1-acid glycoprotein
- (2014) Daniel Pushparaju Yeggoni et al. JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
- Structural and Functional Analysis of Various Globulin Proteins from Soy Seed
- (2013) Amandeep Singh et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Hyperoside protects cortical neurons from oxygen–glucose deprivation–reperfusion induced injury via nitric oxide signal pathway
- (2012) Rui-Li Liu et al. BRAIN RESEARCH
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Interaction of milk α- and β-caseins with tea polyphenols
- (2010) Imed Hasni et al. FOOD CHEMISTRY
- An elaborate heterotrimeric G-protein family from soybean expands the diversity of plant G-protein networks
- (2010) Naveen C. Bisht et al. NEW PHYTOLOGIST
- A comparison study on the interaction of hyperoside and bovine serum albumin with Tachiya model and Stern–Volmer equation
- (2010) Ying Qin et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels
- (2008) Xin Gu et al. FOOD HYDROCOLLOIDS
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started