Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin.

@article{Jiang2020ComparisonOI,
  title={Comparison of interaction between three similar chalconoids and $\alpha$-lactalbumin: Impact on structure and functionality of $\alpha$-lactalbumin.},
  author={Zhanmei Jiang and Tianqi Li and Ling Ma and W. Chen and Haiying Yu and Qayum Abdul and Juncai Hou and Bo Tian},
  journal={Food research international},
  year={2020},
  volume={131},
  pages={
          109006
        }
}
Interaction between α-lactalbumin (α-LA) and three similar chalconoids was compared using a combination of multi-spectral analysis and molecular docking, and their influence on structure and functional properties of α-LA was also investigated. Chalconoids strongly quenched α-LA fluorescence in a static mode and their binding constants to α-LA were declined in the order of hydroxy safflower yellow A (SYA), neohesperidin dihydrochalcone (NHDC) and naringin dihydrochalcone (NGDC). The main… Expand
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