Curious Results in the Prospective Binding Interactions of the Food Additive Tartrazine with β-Lactoglobulin
The detailed characterizations of the binding interactions between food additive tartrazine (TZ) and β-lactoglobulin (β-LG) have been investigated through spectroscopic techniques combined with a molecular modeling study. A series of analyses, such as hyperchromic change in the UV-visible spectra, t...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1999. - 35(2019), 35 vom: 03. Sept., Seite 11579-11589 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Food Additives Lactoglobulins Tartrazine I753WB2F1M |
| Online verfügbar |
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