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Volumn 396, Issue 6, 2010, Pages 2293-2306

Correlation between lactosylation and denaturation of major whey proteins: An investigation by liquid chromatography-electrospray ionization mass spectrometry

(4) Losito, Ilario a Stringano, Elisabetta a,b Carulli, Saverio a Palmisano, Francesco a

a UNIVERSITY OF BARI (Italy)

b UNIVERSITY OF READING (United Kingdom)

Author keywords

Lactosylation; Liquid chromatography electrospray ionization mass spectrometry; Maillard reaction; Thermal denaturation; Whey proteins

Indexed keywords

CRITICAL REGION; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; HEATING TEMPERATURES; HPLC-ESI MS; INDUCED PROTEINS; INTACT PROTEINS; MAILLARD; MAILLARD REACTION; PROTEIN DIGESTION; PROTEIN SOLUTION; TANDEM MASS SPECTROMETRY; TERTIARY STRUCTURES; THERMAL DENATURATIONS; TRYPTIC DIGESTS; TRYPTIC PEPTIDES; WHEY PROTEINS;

AMINO ACIDS; CHROMATOGRAPHY; DENATURATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION; LANTHANUM; LIQUIDS; MASS SPECTROMETRY; PARTICLE DETECTORS; PEPTIDES; PYROLYSIS; SUGARS;

ELECTROSPRAY IONIZATION;

LACTALBUMIN; LACTOSE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; PROTEIN DENATURATION; PROTEIN TERTIARY STRUCTURE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; LACTALBUMIN; LACTOSE; MILK PROTEINS; PROTEIN DENATURATION; PROTEIN STRUCTURE, TERTIARY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 77951299035 PISSN: 16182642 EISSN: 16182650 Source Type: Journal
DOI: 10.1007/s00216-010-3465-6 Document Type: Article

Times cited : (12)

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