Article ID Journal Published Year Pages File Type
10543197 Food Chemistry 2011 7 Pages PDF
Abstract
► Mangosteen fruit phenolics display strong affinities for proteins. ► Phenolics from peel and rind are excellent protein precipitants. ► The static quenching is the dominant mode of quenching of BSA fluorescence by mangosteen fruit phenolics. ► Mangosteen phenolics occupy two binding sites on BSA molecules that are located most likely in or near both tryptophan residues in the BSA molecule acting as intrinsic fluorescence probe.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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