Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations
Xinhui Wang, Lingyue Jia, Yuqi Xie, He Tian, Shijiao Wang, Xiaoyu Jin, Fengying Xie
Topics & Concepts
ChemistryAnthocyaninHydrogen bondvan der Waals forceHydrophobic effectQuenching (fluorescence)Amino acidSoy proteinBiochemistryStereochemistryOrganic chemistryFood scienceMoleculeFluorescencePhysicsQuantum mechanicsPhytochemicals and Antioxidant ActivitiesProteins in Food SystemsProtein Interaction Studies and Fluorescence Analysis