Interaction, bioaccessibility and stability of bovine serum albumin-gamma-oryzanol complex: Spectroscopic and computational approaches
- Resource Type
- ACADEMIC JOURNAL
- Dai, Yunxiang a, 1; Liu, Manli a, 1; Zhong, Jinfeng a, b; Li, Jiaqi a; Liu, Xiong a, b; Qin, Xiaoli a, b, ⁎
- In Food Chemistry 15 February 2023 402
Highlights •Complex formation between bovine serum albumin and gamma-oryzanol with a molar ratio 1:1.•Electrostatic forces dominate in the binding of gamma-oryzanol to the protein.•The complex at pH 7.4 was more stable than at pH 2.0.•Complex stability significantly decreased with increasing temperature.