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β-Lactoglobulin and sorghum phenolic compounds molecular binding: Interaction mechanism and thermal stability impact

Carolina Thomaz Dos Santos D'Almeida1, Anne Caroline de Albuquerque Sales2, Ana Augusta O Xavier2

  • 1Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil.

Food Chemistry
|March 9, 2025
PubMed

Keywords:
Fluorescence quenchingHPLC-DAD-ESI-MS/MSMolecular dockingPhenolic profileSorghum bicolor L.Thermal treatment

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