Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysate
Dong He, Xue Peng, Yi-Fan Xing, Yi Wang, Wen Zeng, Nan Su, Chong Zhang, Diannan Lu, Xin‐Hui Xing
Topics & Concepts
AntioxidantChemistryHydrolysateBiophysicsQuenching (fluorescence)IntracellularBiochemistryWheat glutenChlorogenic acidGlutenFood scienceHydrolysisFluorescenceBiologyQuantum mechanicsPhysicsProtein Interaction Studies and Fluorescence AnalysisProteins in Food SystemsDrug Transport and Resistance Mechanisms