6533b839fe1ef96bd12a5aac

RESEARCH PRODUCT

Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements

Domenico MontesanoShuyi LiJingren HeZhenzhou ZhuCarlos A. PintoJorge A. SaraivaFrancisco J. Barba

subject

Chemistry010401 analytical chemistryantioxidant activity04 agricultural and veterinary sciencesLinkage (mechanical)medicine.disease_causePhotochemistry040401 food science01 natural sciencesFluorescencegliadins0104 chemical scienceslaw.invention0404 agricultural biotechnologylawultravioletmedicineLitchi pericarp anthocyaninsantioxidant activity; fluorescence; gliadins; Litchi pericarp anthocyanins; ultraviolet; Food SciencefluorescenceUltravioletFood Science

description

The low stability of anthocyanins limits their use in industry, which can be surpassed by gliadins linkage. This work was aimed to study the anthocyanins-gliadins bonding properties. HPLC-DAD-ESI-M...

10.1080/10942912.2017.1372471http://hdl.handle.net/11391/1423413