Multispectroscopic studies on the interaction of maltol, a food additive, with bovine serum albumin
- Author
- GUOWEN ZHANG1 ; YADI MA1 ; LIN WANG1 ; YEPENG ZHANG1 ; JIA ZHOU1
[1] State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, China - Source
Food chemistry. 2012, Vol 133, Num 2, pp 264-270, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Binding site Bovine serum albumin Circular dichroism Fluorescence quenching Maltol
- Keyword (fr)
- Additif alimentaire Bovin Fluorescence Interaction Site fixation Sérumalbumine Artiodactyla Mammalia Protéine globulaire Protéine lactosérum Protéine lait Ungulata Vertebrata
- Keyword (en)
- Food additive Bovine Fluorescence Interaction Binding site Serum albumin Artiodactyla Mammalia Globular protein Whey protein Milk protein Ungulata Vertebrata
- Keyword (es)
- Aditivo alimentario Bovino Fluorescencia Interacción Sitio fijación Seroalbúmina Artiodactyla Mammalia Proteína globular Proteína lactosero Proteína leche Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25662427
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2012.01.014 
https://dx.doi.org/10.1016/j.foodchem.2012.01.014
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