Binding of safranal to whey proteins in aqueous solution: Combination of headspace solid-phase microextraction/gas chromatography with multi spectroscopic techniques and docking studies.
Binding Sites
Chromatography, Gas
/ methods
Circular Dichroism
Cyclohexenes
/ chemistry
Hydrogen Bonding
Hydrophobic and Hydrophilic Interactions
Lactalbumin
/ chemistry
Lactoglobulins
/ chemistry
Molecular Docking Simulation
Protein Structure, Secondary
Serum Albumin, Bovine
/ chemistry
Solid Phase Microextraction
/ methods
Spectrometry, Fluorescence
Terpenes
/ chemistry
Whey Proteins
/ chemistry
Aroma release
Circular dichroism spectroscopy
Hill equation
Protein–ligand binding
Safranal
Whey proteins
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jul 2019
30 Jul 2019
Historique:
received:
10
11
2018
revised:
12
02
2019
accepted:
14
02
2019
entrez:
13
3
2019
pubmed:
13
3
2019
medline:
30
5
2019
Statut:
ppublish
Résumé
The objective of this work was to study molecular binding of safranal to whey proteins by taking advantage of headspace solid-phase microextraction combined with gas chromatography (HS-SPME/GC), fluorescence and circular dichroism (CD) spectroscopies, and docking studies. The results of HS-SPME/GC indicated that bovine serum albumin (BSA) had the highest affinity toward safranal, with binding constant of 3.196 × 10
Identifiants
pubmed: 30857705
pii: S0308-8146(19)30388-7
doi: 10.1016/j.foodchem.2019.02.065
pii:
doi:
Substances chimiques
Cyclohexenes
0
Lactoglobulins
0
Terpenes
0
Whey Proteins
0
Serum Albumin, Bovine
27432CM55Q
safranal
4393FR07EA
Lactalbumin
9013-90-5
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
313-323Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.