Interaction Mechanism between α-Lactalbumin and Caffeic Acid: A Multispectroscopic and Molecular Docking Study

[Image: see text] Caffeic acid (CA) is a phenolic acid found in a variety of foods. In this study, the interaction mechanism between α-lactalbumin (ALA) and CA was explored with the use of spectroscopic and computational techniques. The Stern–Volmer quenching constant data suggest a static mode of q...

Descripción completa

Detalles Bibliográficos
Autores principales: Al-Shabib, Nasser Abdulatif, Khan, Javed Masood, Al-Amri, Abdulaziz M., Malik, Ajamaluddin, Husain, Fohad Mabood, Sharma, Prerna, Emerson, Arnold, Kumar, Vijay, Sen, Priyankar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10249380/
https://www.ncbi.nlm.nih.gov/pubmed/37305235
http://dx.doi.org/10.1021/acsomega.3c01755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10249380/
https://www.ncbi.nlm.nih.gov/pubmed/37305235
http://dx.doi.org/10.1021/acsomega.3c01755

Ejemplares similares