Covalent or non-covalent binding mechanisms of oligomeric proanthocyanidins with yeast proteins and the effects of different binding modes on the physicochemical, functional, and in vitro digestive of yeast protein
Jing‐jing Fu, Q. H. Zhang, Xuemei Fu, Jing-chu Zhong, Xu Bai, Yuewen Chen
Topics & Concepts
YeastCovalent bondIn vitroBiochemistryChemistryProanthocyanidinCovalent bindingOrganic chemistryPolyphenolAntioxidantProteins in Food SystemsBiochemical Analysis and Sensing TechniquesFood Chemistry and Fat Analysis