Infrared spectroscopy used to evaluate glycosylation of proteins

Analytical Biochemistry

Volumn 348, Issue 1, 2006, Pages 40-48

  Khajehpour, Mazdak ^a   Dashnau, Jennifer L ^a   Vanderkooi, Jane M ^a  

^a UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

Altrose; Carbohydrate; Fructose; Fucose; Galactose; Glucose; Glycosylation; Infrared; Mannose; N acetylgalactosamine; N acetylglucosamine; Sugar

Indexed keywords

AMIDES; CARBOHYDRATES; FRUCTOSE; GLUCOSE; GLYCOSYLATION; INFRARED RADIATION; INFRARED SPECTROSCOPY; SUGARS; WATER ABSORPTION;

ALTROSE; FUCOSE; GALACTOSE; MANNOSE; N-ACETYLGLUCOSAMINE;

PROTEINS;

AMIDE; AVIDIN; COLLAGEN TYPE 4; CYTOCHROME C; GLYCOSYLATED PROTEIN; MUCIN; PEROXIDASE; SUGAR; WATER;

ABSORPTION; ANALYTIC METHOD; ARTICLE; COMPARATIVE STUDY; INFRARED SPECTROSCOPY; PRIORITY JOURNAL; PROTEIN GLYCOSYLATION;

GLYCINE MAX;

EID: 29144455258     PISSN: 00032697     EISSN: 10960309     Source Type: Journal    
DOI: 10.1016/j.ab.2005.10.009     Document Type: Article

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