Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies
(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2)...
Guardado en:
Autores principales: | Le Ao, Panhang Liu, Annan Wu, Jing Zhao, Xiaosong Hu |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/89dde0a75e2c41a78e2c493beb09683a |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
por: Xuan Zhou, et al.
Publicado: (2021) -
Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure
por: Zihuan Wang, et al.
Publicado: (2021) -
ISOFLAVANS DERIVATIVES AS INHIBITORS OF SOYBEAN LIPOXYGENASE: IN-VITRO AND DOCKING STUDIES
por: MASCAYANO,CAROLINA, et al.
Publicado: (2011) -
Molecular Docking and Virtual Screening of an Influenza Virus Inhibitor That Disrupts Protein–Protein Interactions
por: Yixin Ren, et al.
Publicado: (2021) -
SPECTROSCOPIC AND MOLECULAR DOCKING STUDIES ON THE INTERACTION OF DIMETRIDAZOLE WITH HUMAN SERUM ALBUMIN
por: ZHANG,WANJU, et al.
Publicado: (2013)