Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins-Reference-Cited by-同舟云学术

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Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins

Published:2021-11 Issue: Volume:363 Page:130437
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Albuquerque Wendell,Ghezellou Parviz,Li Binglin,Spengler Bernhard,Will Frank,Zorn Holger,Gand Martin

Funder

Deutsche Forschungsgemeinschaft

Federal Ministry for Economy and Energy

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Probing protein stability and proteolytic resistance by loop scanning: A comprehensive mutational analysis;Ahmad;Protein Science,2012

2. The complexity of protein haze formation in wines;Batista;Food Chemistry,2009

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Top Down proteomics: Facts and perspectives;Catherman;Biochemical and Biophysical Research Communications,2014

5. Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds;Chagas;Food Chemistry,2018

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1. Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments;ACS Food Science & Technology;2024-08-15

2. In Silico Structural and Functional Characterization of the Thaumatin‐Like Gene Family in Phaseolus lunatus Reveals the Potential for Microbial and Antiviral Activity;Peptide Science;2024-07-18

3. Current Challenges and Future Directions in Peptidomics;Methods in Molecular Biology;2024

4. Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine;Biomolecules;2023-04-04

5. Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages;Journal of Agricultural and Food Chemistry;2023-03-28

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