Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism

Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism

To investigate the effect of naringenin and its glycoside (naringin and narirutin) on foaming, emulsifying and interfacial tension of oat protein and their interaction mechanism, in this study, fluorescence spectra and circular dichroism were used to elucidate the interaction mechanism and protein s...

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Bibliographic Details
Main Authors: Wuzhen LIU, Ti LI, Qin GENG, Jun CHEN, Jialong HAN, Chengmei LIU, Taotao DAI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
oat protein
naringenin
flavonoid glycosides
interactions
functional properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010144
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