Comparative Interactions of Curcumin with Cynanchum auriculatum Royle ex Wight Protein and Soy Protein Isolate

被引：0
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作者：
姜黄素与白首乌蛋白以及大豆分离蛋白相互作用的比较
机构：
[1] Xing, Yongna
[2] Feng, Jin
[3] 1,Li, Chunyang
来源：
Li, Chunyang (lichunyang968@126.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Chemical stability - Free energy - Dynamic light scattering - Fourier transform infrared spectroscopy - Differential scanning calorimetry - Fluorescence spectroscopy - Thermodynamic stability - Fluorescence - Gibbs free energy - Circular dichroism spectroscopy - Dichroism - Hydrogen bonds - Hydrophobicity;
D O I：
10.7506/spkx1002-6630-20190715-195
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学科分类号：
摘要：
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