Characterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 765-770

  Ben Thabet, Imène ^a,b   Francis, Frédéric ^b   de Pauw, Edwin ^b   Besbes, Souhail ^a,b   Attia, Hamadi ^a   Deroanne, Claude ^b   Blecker, Christophe ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Date palm; Mass spectrometry; Phoenix dactylifera L.; Proteins; Sap; SDS PAGE

Indexed keywords

ACETOLACTATE SYNTHASE; ADENOSINE TRIPHOSPHATASE; ALCOHOL DEHYDROGENASE; CATALASE; ENOLASE; FRUCTOSE BISPHOSPHATE ALDOLASE; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; GLYCOLYTIC ENZYME; HEAT SHOCK PROTEIN; HEXOKINASE 1; INITIATION FACTOR; METHIONINE ADENOSYLTRANSFERASE; OXIDOREDUCTASE; PHOSPHOGLYCERATE KINASE; PYRUVATE DECARBOXYLASE; RIBOSOME PROTEIN; SACCHAROMYCES CEREVISIAE PROTEIN; TRIOSEPHOSPHATE ISOMERASE; VEGETABLE PROTEIN;

ARECACEAE; ARTICLE; CARBOHYDRATE METABOLISM; COCHLIOBOLUS HETEROSTROPHUS; DATE (FRUIT); DEFENSE MECHANISM; FOOD ANALYSIS; GLYCOLYSIS; KLUYVEROMYCES MARXIANUS; MASS SPECTROMETRY; MICROFLORA; NONHUMAN; PALM TREE; PERIPHERAL VASCULAR SYSTEM; PH; PHOTOSYNTHESIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DETERMINATION; PROTEIN FUNCTION; PROTEIN METABOLISM; PROTEOMICS; SACCHAROMYCES CEREVISIAE; STRESS; TURBIDITY; TWO DIMENSIONAL GEL ELECTROPHORESIS;

PHOENIX DACTYLIFERA; SACCHAROMYCES CEREVISIAE;

EID: 77954625176     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.024     Document Type: Article

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