Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization
Siyi Tang, Xu Si, Zhihuan Zang, Hailong Gui, Xu Xie, Liang Wang, Ying He, Baoru Yang, Bin Li
Topics & Concepts
ChemistryQuenching (fluorescence)Soy proteinAnthocyaninHydrophobic effectMolecular dynamicsRandom coilHydrogen bondProtein secondary structureMalvidinFood scienceBiophysicsBiochemistryOrganic chemistryComputational chemistryMoleculeFluorescencePhysicsBiologyCyanidinQuantum mechanicsProteins in Food SystemsProtein Interaction Studies and Fluorescence AnalysisFermentation and Sensory Analysis