Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition
Hui‐Hui Gao, Nai‐Chang Hou, Xin Gao, Jing‐Yang Yuan, Wan‐Qing Kong, Chenxia Zhang, Zhao Qin, Hua‐Min Liu, Xue‐De Wang
Topics & Concepts
ChemistryBovine serum albuminAntioxidantHydrogen bondProanthocyanidinCircular dichroismThermal stabilityAmine gas treatingHeterocyclic amineHydrophobic effectBiochemistryOrganic chemistryPolyphenolMoleculeProtein Interaction Studies and Fluorescence AnalysisAnalytical Chemistry and ChromatographyPesticide Residue Analysis and Safety