Depicting the Non-Covalent Interaction of Whey Proteins with Galangin or Genistein Using the Multi-Spectroscopic Techniques and Molecular Docking

The non-covalent interactions between a commercial whey protein isolate (WPI) and two bioactive polyphenols galangin and genistein were studied at pH 6.8 via the multi-spectroscopic assays and molecular docking. When forming these WPI-polyphenol complexes, whey proteins had changed secondary structu...

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Detalles Bibliográficos
Autores principales: Ma, Chun-Min, Zhao, Xin-Huai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770871/
https://www.ncbi.nlm.nih.gov/pubmed/31450792
http://dx.doi.org/10.3390/foods8090360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770871/
https://www.ncbi.nlm.nih.gov/pubmed/31450792
http://dx.doi.org/10.3390/foods8090360

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