Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts
Food Chemistry(2022)
Abstract
•The color stability of lutein esters was improved by OVA during storage and light.•Changes in secondary and tertiary structure of OVA were observed.•Lutein dipalmitate quenched the intrinsic fluorescence of OVA in a static manner.•Lutein dipalmitate bound to OVA by van der Waals force and hydrogen bond.
MoreTranslated text
Key words
Lutein esters,Ovalbumin,Interaction,Stability
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined