Probing the conformational changes of ovalbumin after glycation using HDX-MS-Reference-Cited by-同舟云学术

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Probing the conformational changes of ovalbumin after glycation using HDX-MS

Published:2015-01 Issue: Volume:166 Page:62-67
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Xiaoqin,Tu Zongcai,Wang Hui,Zhang Qiuting,Chen Yuan,Shi Yan,Xiao Hui

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology of Nanchang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Mass spectrometry-based proteomics;Aebersold;Nature,2003

2. Charge state distribution and hydrogen/deuterium exchange of alpha-lactalbumin and beta-lactoglobulin preparations by electrospray ionization mass spectrometry;Alomirah;Journal of Agricultural and Food Chemistry,2003

3. Functional properties of isolated porcine blood proteins modified by Maillard’s reaction;Alvarez;Food Hydrocolloids,2012

4. Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction;Aoki;Food Research International,2001

5. High mass-measurement accuracy and 100% sequence coverage of enzymatically digested bovine serum albumin from an ESI-FTICR mass spectrum;Bruce;Analytical Chemistry,1999

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1. The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis;Foods;2023-04-10

2. Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation;Food Chemistry;2023-03

3. Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction;Food Bioscience;2021-10

4. Mechanism of Selenium Nanoparticles Inhibiting Advanced Glycation End Products;Journal of Agricultural and Food Chemistry;2020-08-31

5. Study on the active polyphenol constituents in differently colored Rubus Chingii Hu and the structure-activity relationship of the main ellagitannins and ellagic acid;LWT;2020-03

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