کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586435 | 1492047 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity
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کلمات کلیدی
β-Lactoglobulin - β-لاکتوگلوبولینInner-filter effect - اثر درونی فیلترProtocatechuic acid (PubChem CID: 72) - اسید Protocatechuic (PubChem CID: 72)Salicylic acid (PubChem CID: 338) - اسید سالیسیلیک (PubChem CID: 338)Syringic acid (PubChem CID: 10742) - اسید سیرینژیک (PubChem CID: 10742)Phenolic acid - اسید فنولیکVanillic acid (PubChem CID: 8468) - اسید وانیلیک (PubChem CID: 8468)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)structure–affinity relationship - ساختار وابستگی رابطهAntioxidant activity - فعالیت آنتیاکسیدانی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity](/preview/png/7586435.png)
چکیده انگلیسی
In this study, 71 phenolic acids and their derivatives were used to investigate the structure-affinity relationship of β-lactoglobulin binding, and the effect of this interaction on antioxidant activity. Based on a fluorescence quenching method, an improved mathematical model was adopted to calculate the binding constants, with a correction for the inner-filter effect. Hydroxylation at the 3-position increased the affinity of the phenolic acids for β-lactoglobulin, while hydroxylation at the 2- or 4-positions had a negative effect. Complete methylation of all hydroxy groups, except at the 3-position, enhanced the binding affinity. Replacing the hydroxy groups with methyl groups at the 2-position also had a positive effect. Hydrogen bonding was one of the binding forces for the interaction. The antioxidant activity of phenolic acid-β-lactoglobulin complexes was higher than that of phenolic acids alone. These findings provide an understanding of the structure-activity relationship of the interaction between β-lactoglobulin and phenolic acids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 613-619
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 613-619
نویسندگان
Simin Wu, Yunyue Zhang, Fazheng Ren, Yinghui Qin, Jiaxin Liu, Jingwen Liu, Qingyu Wang, Hao Zhang,