Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People’s Republic of China
2. Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, People’s Republic of China
Funder
National Natural Science Foundation of China
Excellent Youth Foundation of Jiangxi Province
Jiangxi Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06564
Reference32 articles.
1. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder
2. The Complete Amino-Acid Sequence of Hen Ovalbumin
3. Structure and properties of ovalbumin
4. Crystal structure of uncleaved ovalbumin at 1·95 Å resolution
5. Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry
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