Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex

•Bovine lactoferrin reduces the perception of naringenin bitterness.•Naringenin forms a 1:1 complex with lactoferrin.•The complex formation is mainly driven by the entropy increase.•Naringenin binds in a predominantly hydrophobic site on lactoferrin. Naringenin (NG) is a flavonoid with many bioactiv...

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Veröffentlicht in:	Food chemistry 2020-11, Vol.331, p.127337-127337, Article 127337
Hauptverfasser:	Nunes, Natália M., Coelho, Yara L., Castro, José Severiche, Vidigal, Márcia Cristina Teixeira Ribeiro, Mendes, Tiago Antônio Oliveira, da Silva, Luis Henrique M., Pires, Ana Clarissa S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive compounds Bitterness Computer modeling Flavonoids ITC Protein thermodynamic binding Time-intensity analysis
Online-Zugang:	Volltext
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