Interaction of Low Molecular Weight Phenolics with Proteins …

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  • DOI 10.1111/j.1365-2621.2000.tb16060.x
  • OpenAlex ID W2025994981
  • Type Article
  • Language EN
  • Published 01 May 2000
  • Volume 65 (4)
  • Pages 617–621
  • Source Journal of Food Science
  • Publisher Wiley
  • FWCI 1.37
  • Countries 1
  • Institutions 2
  • Added 10 Oct 2025
  • Updated 29 Sep 2026
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Interaction of Low Molecular Weight Phenolics with Proteins (BSA)

Article 2000 EN

ABSTRACT Mixtures of bovine serum albumin (BSA) and several low molecular weight phenolics were incubated and fractionated using G‐50 Sephadex chromatography. Fractions corresponding to the protein and the possible phenolic‐protein complexes and fractions corresponding to the free phenolics were collected, and their phenolic content was determined. Among the selected commercial phenolic standards…

120

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29

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3

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1.37

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1 Begoña Bartolomé Corresponding Consejo Superior de Investigac… (ES) Instituto de Fermentaciones In… (ES)
2 Isabel Estrella Consejo Superior de Investigac… (ES) Instituto de Fermentaciones In… (ES) —
3 M.T. Hernández Consejo Superior de Investigac… (ES) Instituto de Fermentaciones In… (ES) —
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