Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol.

Qiu, Chaoying; Wang, Yong; Teng, Yinglai; Zhao, Mouming

Qiu, Chaoying; Wang, Yong; Teng, Yinglai; Zhao, Mouming.

Afiliación

Qiu C; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Key Laboratory of Aquatic Products Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China. Electronic address: tcyqiu@jnu.ed
Wang Y; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Teng Y; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Zhao M; Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Food Chem ; 221: 431-438, 2017 Apr 15.

Article en En | MEDLINE | ID: mdl-27979224

Asunto(s)

Gliadina/metabolismo; Estilbenos/metabolismo; Triticum/metabolismo; Glicosilación; Humanos; Interacciones Hidrofóbicas e Hidrofílicas; Resveratrol; Solubilidad

Palabras clave

Fluorescence quenching; Gliadin; Glycosylation; Resveratrol; Solubility

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Estilbenos / Triticum / Gliadina Límite: Humans Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido

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