Cargando…

Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein

The impacts of interaction between proanthocyanidin (PC) and decolorized highland barley protein (DHBP) at pH 7 and 9 on the functional and conformational changes in DHBP were investigated. It was shown that PC strongly quenched the intrinsic fluorescence of DHBP primarily through static quenching....

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Juan, Zhang, Xin, Zhou, Wenju, Tu, Zhaoxin, Yang, Xijuan, Hao, Jing, Liang, Feng, Chen, Zhengxing, Du, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914363/ https://www.ncbi.nlm.nih.gov/pubmed/36766010 http://dx.doi.org/10.3390/foods12030481

Ejemplares similares

Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication
por: Zhang, Jie, et al.
Publicado: (2023)

Highland Barley Starch: Structures, Properties, and Applications
por: Xie, Jingjing, et al.
Publicado: (2023)

Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran
por: Zhang, Wengang, et al.
Publicado: (2023)

Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties
por: Ren, Xin, et al.
Publicado: (2022)

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread
por: Wu, Daying, et al.
Publicado: (2022)

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
por: Zhang, Wengang, et al.
Publicado: (2023)

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch
por: Nie, Mengzi, et al.
Publicado: (2022)

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors
por: Jin, Hui-Min, et al.
Publicado: (2022)

The Composition, Structure, and Functionalities of Prolamins from Highland Barley
por: Xing, Jinjin, et al.
Publicado: (2023)

Deciphering the core seed endo-bacteriome of the highland barley in Tibet plateau
por: Hao, Zhao, et al.
Publicado: (2022)

Culture dependent and independent characterization of endophytic bacteria in the seeds of highland barley
por: Chen, Yulan, et al.
Publicado: (2022)

The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium
por: Wang, Kai, et al.
Publicado: (2022)

Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
por: Dang, Bin, et al.
Publicado: (2022)

β-Glucan Extracted from Highland Barley Alleviates Dextran Sulfate Sodium-Induced Ulcerative Colitis in C57BL/6J Mice
por: Chen, Minjie, et al.
Publicado: (2021)

Response characteristics of highland barley under freeze-thaw, drought and artemisinin stresses
por: Liu, Huichen, et al.
Publicado: (2022)

Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
por: Liu, Shuang, et al.
Publicado: (2023)

Response of soil respiration to experimental warming in a highland barley of the Tibet
por: Zhong, Zhi-Ming, et al.
Publicado: (2016)

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
por: Liu, Haibo, et al.
Publicado: (2023)

Genome diversity and highland-adaptative variation in Tibet barley landrace population of China
por: Dondup, Dawa, et al.
Publicado: (2023)

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat
por: Tang, Jianhua, et al.
Publicado: (2023)

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles
por: Zheng, Qianna, et al.
Publicado: (2023)

Decolorization of the Teeth
por: Rawls, A. O.
Publicado: (1892)

Identification, Characterization, and Stress Responsiveness of Glucose-6-phosphate Dehydrogenase Genes in Highland Barley
por: Feng, Ruijun, et al.
Publicado: (2020)

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions
por: Zhao, Zixuan, et al.
Publicado: (2022)

Integrated transcriptomic and metabolomic analyses of the molecular mechanisms of two highland barley genotypes with pyroxsulam responses
por: Weng, Hua, et al.
Publicado: (2022)

Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
por: Zheng, Qianna, et al.
Publicado: (2023)

Decolorization and neutralization of jets
por: Dremin, I M, et al.
Publicado: (1986)

Decolorized Tincture of Iodine
Publicado: (1898)

A Novel Shell Material—Highland Barley Starch for Microencapsulation of Cinnamon Essential Oil with Different Preparation Methods
por: Li, Liang, et al.
Publicado: (2020)

Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives
por: Tuersuntuoheti, Tuohetisayipu, et al.
Publicado: (2019)

Decolorization of dark-colored waste cotton fabric using redox decoloring agents
por: Li, Ruojia, et al.
Publicado: (2022)

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau
por: Dang, Bin, et al.
Publicado: (2022)

Health-Promoting Properties of Proanthocyanidins for Intestinal Dysfunction
por: González-Quilen, Carlos, et al.
Publicado: (2020)

Diversity of Culturable Bacteria Isolated from Highland Barley Cultivation Soil in Qamdo, Tibet Autonomous Region
por: PAN, HU, et al.
Publicado: (2021)

Assessing influences of climate change on highland barley productivity in the Qinghai-Tibet Plateau during 1978–2017
por: Zhang, Zemin, et al.
Publicado: (2022)

Quantitative Analysis of Solubility Parameters and Surface Properties of Larch Bark Proanthocyanidins
por: Chen, Siqi, et al.
Publicado: (2020)

Proanthocyanidin Structure-Activity Relationship Analysis by Path Analysis Model
por: Li, Zhaoxuan, et al.
Publicado: (2023)

Efficient Degradation of Zearalenone by Dye-Decolorizing Peroxidase from Streptomyces thermocarboxydus Combining Catalytic Properties of Manganese Peroxidase and Laccase
por: Qin, Xing, et al.
Publicado: (2021)

Complete Genome Sequence of Lactobacillus reuteri WHH1689, Isolated from Traditional Chinese Highland Barley Wine
por: Chen, Su, et al.
Publicado: (2018)

Green Hydrothermal Synthesis of N-doped Carbon Dots from Biomass Highland Barley for the Detection of Hg(2+)
por: Xie, Yadian, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_jvmah23jkj4sq0r1jl8tcq6omr