Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
Shengxiang Gong, Chengyu Yang, Jianhua Zhang, Ying Yu, Xinzhe Gu, Wenhui Li, Zhengwu Wang
Topics & Concepts
Chemistryvan der Waals forceHydrogen bondCaseinQuenching (fluorescence)Docking (animal)Random coilWhey proteinAnthocyaninHydrophobic effectFluorescenceCircular dichroismStereochemistryMoleculeFood scienceBiochemistryOrganic chemistryNursingMedicinePhysicsQuantum mechanicsProtein Interaction Studies and Fluorescence AnalysisProteins in Food SystemsDye analysis and toxicity