Structural studies of the Maillard reaction products of a protein using ion trap mass spectrometry

Journal of Mass Spectrometry

Volumn 35, Issue 2, 2000, Pages 131-138

  Tagami, Uno ^a   Akashi, Satoko ^a,b   Mizukoshi, Toshimi ^a   Suzuki, Eiichiro ^a   Hirayama, Kazuo ^a  

^a AJINOMOTO CO INC   (Japan)

^b INSTITUTE FOR PHYSICAL RESEARCH   (Armenia)

Author keywords

Glycation; Ion trap mass spectrometry; Maillard reaction; Protein modification; Structure determination

Indexed keywords

ARGININE; GLUCOSE; LYSINE; LYSOZYME; PROTEIN;

ARTICLE; GLYCATION; MASS SPECTROMETRY; PRIORITY JOURNAL;

AMINO ACIDS; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHYMOTRYPSIN; GLYCOPROTEINS; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; MASS SPECTROMETRY; MOLECULAR WEIGHT; MURAMIDASE; PEPTIDE MAPPING; PEPTIDES; PROTEINS; SPECTROMETRY, MASS, FAST ATOM BOMBARDMENT; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 0033962418     PISSN: 10765174     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1096-9888(200002)35:2<131::AID-JMS920>3.0.CO;2-0     Document Type: Article

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