Preparation and application of lysozyme aptamer fibre for specific recognition of lysozyme in food samples-Reference-Cited by-同舟云学术

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Preparation and application of lysozyme aptamer fibre for specific recognition of lysozyme in food samples

Published:2021-02-26 Issue:7 Volume:14 Page:1464-1471
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Zhang Qianchun^ORCID,Chen Junyu,Wang Yutong,Xia Guangping,Zheng Yuguo,Wang Xingyi,Wu Yun,Zhang Changbo

Funder

National Natural Science Foundation of China

Top Scientific and Technological Talents in Universities of Guizhou Province

Higher Education Improvement Project of Guizhou Province

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-021-01993-7.pdf

Reference34 articles.

1. Alves M, Vieira NSM, Rebelo LPN, Araújo JMM, Pereiro AB, Archer M (2017) Fluorinated ionic liquids for protein drug delivery systems: investigating their impact on the structure and function of lysozyme. Int J Pharm 526:309–320. https://doi.org/10.1016/j.ijpharm.2017.05.002

2. Chen Y, Chen M, Chi J, Yu X, Chen Y, Lin X, Xie Z (2018) Aptamer-based polyhedral oligomeric silsesquioxane (POSS)-containing hybrid affinity monolith prepared via a “one-pot” process for selective extraction of ochratoxin A. J Chromatogr A 1563:37–46. https://doi.org/10.1016/j.chroma.2018.05.044

3. Dragoni I, Balzaretti C, Rossini S, Rossi L, Dell’Orto V, Baldi A (2011) Detection of hen lysozyme on proteic profiles of grana padano cheese through SELDI-TOF MS high-throughput technology during the ripening process. Food Anal Methods 4:233–239. https://doi.org/10.1007/s12161-010-9146-4

4. Guan Y-F, Lai S-Y, Lin C-S, Suen S-Y, Wang M-Y (2019) Purification of lysozyme from chicken egg white using diatom frustules. Food Chem 286:483–490. https://doi.org/10.1016/j.foodchem.2019.02.023

5. Guarino C, Fuselli F, Mantia AL, Longo L (2011) Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chem 127:1294–1299. https://doi.org/10.1016/j.foodchem.2011.01.086

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1. “New sorbents for sample pretreatment: Development and applications”;TrAC Trends in Analytical Chemistry;2024-11

2. UiO66-based molecularly imprinted polymers with water-compatible deep eutectic solvent as functional monomer for purification of lysozyme from egg white;Microchimica Acta;2023-12-28

3. Online hyphenation of in-capillary aptamer-functionalized solid-phase microextraction and extraction nanoelectrospray ionization for miniature mass spectrometry analysis;The Analyst;2023

4. A replacement-type electrochemiluminescent aptasensor for lysozyme based on full-electric modification electrode coupled to silica-coated Ru(bpy)32+/silver nanospheres;Analytical and Bioanalytical Chemistry;2021-11-03

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