Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy.
第一作者:
Christine,Bourgeois
第一单位:
Institute of Nutrition and Functional Food (INAF), Department of Food Sciences, University Laval, Quebec, Quebec, Canada; Institute of Chemistry and Biology of Membranes and Nano-objects (CBMN), University of Bordeaux, Bordeaux INP, UMR 5248, Pessac, France.
作者:
主题词
氢离子浓度(Hydrogen-Ion Concentration);脂双层(Lipid Bilayers);膜蛋白质类(Membrane Proteins);磷脂类(Phospholipids);蛋白质结合(Protein Binding);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared)
DOI
10.1016/j.ijbiomac.2018.10.211
PMID
30391431
发布时间
2019-04-05
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