Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigall...
Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Contents
In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (−)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong static quenching effects on 7S fluorescence, and th...
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Full title
Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate
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TN_cdi_doaj_primary_oai_doaj_org_article_21fc892b1bdd49d9925cdcd1ab76a5c3
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_21fc892b1bdd49d9925cdcd1ab76a5c3
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12214013
