Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1572-1581

  Chelulei Cheison, Seronei ^a,b   Brand, Janina ^a   Leeb, Elena ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b MASENO UNIVERSITY   (Kenya)

Author keywords

lactoglobulin; alkaline pH; MALDI TOF MS( MS); Trypsin hydrolysis

Indexed keywords

ALKALINE PH; CONTROLLED HYDROLYSIS; CYANO-4-HYDROXYCINNAMIC ACIDS; EFFECT OF TEMPERATURE; EXPOSED TERMINAL; HIGHER TEMPERATURES; LACTOGLOBULIN; MALDI TOF MS; MALDI-TOF; MASS ANALYSIS; MATRIX; MATRIX-ASSISTED LASER DESORPTION/IONIZATION TIME-OF-FLIGHT; OCTAMERS; OPTIMUM CONDITIONS; PEPTIDE RELEASE; TANDEM MASS SPECTROMETRY; TIME INTERVAL; TRYPSIN HYDROLYSIS; WHEY PROTEINS;

DESORPTION; DIMERS; HYDROLYSIS; INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETRY; PEPTIDES;

PH EFFECTS;

LACTOGLOBULIN; PEPTIDE FRAGMENT; TRYPSIN;

AMINO ACID SEQUENCE; ARTICLE; BINDING SITE; CHEMISTRY; HYDROLYSIS; MASS SPECTROMETRY; METABOLISM; MOLECULAR GENETICS; PH; TEMPERATURE;

AMINO ACID SEQUENCE; BINDING SITES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOGLOBULINS; MOLECULAR SEQUENCE DATA; PEPTIDE FRAGMENTS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TEMPERATURE; TRYPSIN;

EID: 79952123897     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1039876     Document Type: Article

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