Preparation and Characterization of Inclusion Complexes of <i>β</i>-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques

Preparation and Characterization of Inclusion Complexes of <i>β</i>-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques

Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between <i>β</i>-CD and wheat phenolics. Pure phenolic acids (trans-ferulic acid (FA), c...

Full description

Bibliographic Details
Main Authors: Tuba Simsek, Bakhtiyor Rasulev, Christian Mayer, Senay Simsek
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Molecules
Subjects:
cyclodextrin
wheat
phenolics
bioactive compounds
inclusion complex
interaction
Online Access:https://www.mdpi.com/1420-3049/25/18/4275

Similar Items

Similar Items