Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure
暂无分享,去创建一个
J. Vincken | N. Mateus | Joana Oliveira | V. Freitas | F. Fonseca | Ana Fernandes | F. Ferreira-da-Silva
[1] Zhimin Xu,et al. Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions , 2020 .
[2] Zhimin Xu,et al. Blueberry pectin and increased anthocyanins stability under in vitro digestion. , 2019, Food chemistry.
[3] O. Dangles,et al. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition , 2018, Molecules.
[4] Ying Zhang,et al. Interactions between highly galloylated persimmon tannins and pectins. , 2018, International journal of biological macromolecules.
[5] R. Cameron,et al. Release and recovery of pectic hydrocolloids and phenolics from culled citrus fruits , 2017 .
[6] M. Gidley,et al. Binding selectivity of dietary polyphenols to different plant cell wall components: Quantification and mechanism. , 2017, Food chemistry.
[7] P. Galtier,et al. Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives , 2017, EFSA journal. European Food Safety Authority.
[8] Natércia F. Brás,et al. Impact of a pectic polysaccharide on oenin copigmentation mechanism. , 2016, Food chemistry.
[9] L. Wicker,et al. Intermolecular binding of blueberry pectin-rich fractions and anthocyanin. , 2016, Food Chemistry.
[10] M. Gidley,et al. Polyphenol-cellulose interactions: effects of pH, temperature and salt , 2016 .
[11] Thomas H Scheuermann,et al. High-precision, automated integration of multiple isothermal titration calorimetric thermograms: new features of NITPIC. , 2015, Methods.
[12] C. Brautigam. Calculations and Publication-Quality Illustrations for Analytical Ultracentrifugation Data. , 2015, Methods in enzymology.
[13] V. de Freitas,et al. Understanding the molecular mechanism of anthocyanin binding to pectin. , 2014, Langmuir : the ACS journal of surfaces and colloids.
[14] J. Hernández-Hierro,et al. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. , 2014, Food chemistry.
[15] Natércia F. Brás,et al. Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrin. , 2014, Carbohydrate polymers.
[16] A. Imberty,et al. Neutral sugar side chains of pectins limit interactions with procyanidins. , 2014, Carbohydrate polymers.
[17] M. Gordon,et al. Interaction of anthocyanins with human serum albumin: influence of pH and chemical structure on binding. , 2013, Food chemistry.
[18] R. Carle,et al. Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. , 2013, Food chemistry.
[19] R. Carle,et al. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. , 2013, Food chemistry.
[20] M. Gidley,et al. Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion. , 2013, Food & function.
[21] A. Imberty,et al. Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length. , 2013, Biomacromolecules.
[22] Pedro J. Giménez,et al. Thermal Stability of Selected Natural Red Extracts Used as Food Colorants , 2013, Plant Foods for Human Nutrition.
[23] R. Carle,et al. Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties. , 2012, Food chemistry.
[24] J. C. Lima,et al. The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins. , 2012, Phytochemistry.
[25] M. Gidley,et al. Binding of polyphenols to plant cell wall analogues - Part 1: Anthocyanins , 2012 .
[26] Peter Schuck,et al. High-precision isothermal titration calorimetry with automated peak-shape analysis. , 2012, Analytical chemistry.
[27] T. Xu,et al. NMR insights into dendrimer-based host-guest systems. , 2012, Chemical reviews.
[28] N. Mateus,et al. Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins , 2010 .
[29] R. J. Green,et al. Interactions of tea tannins and condensed tannins with proteins. , 2010, Journal of pharmaceutical and biomedical analysis.
[30] Debra Mohnen,et al. The structure, function, and biosynthesis of plant cell wall pectic polysaccharides. , 2009, Carbohydrate research.
[31] A. Voragen,et al. Pectin, a versatile polysaccharide present in plant cell walls , 2009 .
[32] P. Lerouge,et al. Pectins from citrus peel cell walls contain homogalacturonans homogenous with respect to molar mass, rhamnogalacturonan I and rhamnogalacturonan II , 2007 .
[33] S. Ersus,et al. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier , 2007 .
[34] K. Popov,et al. Guidelines for NMR measurements for determination of high and low pKa values (IUPAC Technical Report) , 2006 .
[35] G. Barbiroli,et al. Interactions between anthocyanins and organic food molecules in model systems , 2004 .
[36] W Bruce Turnbull,et al. On the value of c: can low affinity systems be studied by isothermal titration calorimetry? , 2003, Journal of the American Chemical Society.
[37] R. J. Green,et al. Probing protein-tannin interactions by isothermal titration microcalorimetry. , 2003, Journal of agricultural and food chemistry.
[38] A. Moir,et al. Polyphenol/peptide binding and precipitation. , 2002, Journal of agricultural and food chemistry.
[39] M. Williamson,et al. Study of the interaction between salivary proline-rich proteins and a polyphenol by 1H-NMR spectroscopy. , 1994, European journal of biochemistry.
[40] C. Renard,et al. Studies of the length of homogalacturonic regions in pectins by acid hydrolysis , 1993 .
[41] A. Voragen,et al. Carbohydrate analysis of water-soluble uronic acid-containing polysaccharides with high-performance anion-exchange chromatography using methanolysis combined with TFA hydrolysis is superior to four other methods. , 1992, Analytical biochemistry.
[42] H. Englyst,et al. Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates , 1984 .
[43] R. Brouillard. Chapter 1 – Chemical Structure of Anthocyanins , 1982 .
[44] F. Rombouts,et al. Enzymic degradation of apple pectins , 1982 .
[45] P. Ross,et al. Thermodynamics of protein association reactions: forces contributing to stability. , 1981, Biochemistry.
[46] R. Brouillard,et al. Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside , 1977 .