Analysis of protein oxidation markers α-Aminoadipic and γ-Glutamic semialdehydes in food proteins using liquid chromatography (LC)-Electrospray ionization (ESI)-Multistage tandem mass spectrometry (MS)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3901-3910

  Estévez, Mario ^a   Ollilainen, Velimatti ^a   Heinonen, Marina ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

BSA; DNPH; LC ESI MS; Myofibrillar proteins; Oxidation; R lactalbumin; Semialdehydes; Soy protein

Indexed keywords

2 AMINOADIPIC ACID; 2 AMINOGLUTARALDEHYDIC ACID; ALLYSINE; BOVINE SERUM ALBUMIN; DRUG DERIVATIVE; GLUTAMIC ACID DERIVATIVE; GLUTAMIC ACID GAMMA-SEMIALDEHYDE; LACTALBUMIN; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; DAIRY PRODUCT; ELECTROSPRAY MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; MEAT; OXIDATION REDUCTION REACTION; PROTEIN INTAKE;

2-AMINOADIPIC ACID; CHROMATOGRAPHY, LIQUID; DAIRY PRODUCTS; DIETARY PROTEINS; GLUTAMATES; LACTALBUMIN; MEAT; OXIDATION-REDUCTION; SERUM ALBUMIN, BOVINE; SOYBEAN PROTEINS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

ANIMALIA; BOVINAE; GLYCINE MAX;

EID: 66149126095     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804017p     Document Type: Article

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