Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10543197 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Mangosteen fruit phenolics display strong affinities for proteins. ⺠Phenolics from peel and rind are excellent protein precipitants. ⺠The static quenching is the dominant mode of quenching of BSA fluorescence by mangosteen fruit phenolics. ⺠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.
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Authors
M. Naczk, M. Towsend, R. Zadernowski, F. Shahidi,