Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Zhang, Rui;Ye, Shuxin;Guo, Ying;Wu, Muci;Jiang, Sijia;...

通讯作者：

He, Jingren(jingren.he@whpu.edu.cn)

作者机构：

[Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[Guo, Ying; Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Jiang, Sijia; Ye, Shuxin] Yun Hong Grp Co Ltd, Hubei 430206, Peoples R China.

[He, Jingren] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.

通讯机构：

[He, J.] W

Wuhan Polytechnic University, No.36 Huanhu Middle Road, Jinyinhu District, China

语种：

英文

关键词：

Anti-ultraviolet;Characterization;Interactions;Protein-bound anthocyanins;Purple sweet potato;Stability

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2023

卷：

400

页码：

134050

DOI：

10.1016/j.foodchem.2022.134050

基金类别：

All authors would like to thank the financial supports from the fund of “Chutian Scholar Plan”.

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

The protein-bound anthocyanin complexes are naturally existed in food systems by their spontaneous interaction. In this study, the interaction mechanism of homological proteins (p-PSP) and anthocyanins (FAC-PSP) was investigated to explore the binding characteristic of native protein-bound anthocyanins from purple sweet potato (p-BAC-PSP). The structural characterization, stability and anti-ultraviolet property of p-BAC-PSP were also evaluated. Results revealed that hydrophobic interaction is dominant binding force for forming p-BAC-PSP. The bi...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问