A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 655-662

  Le, Thao T ^a   Deeth, Hilton C ^a   Bhandari, Bhesh ^a   Alewood, Paul F ^a   Holland, John W ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Lactosylation; Milk protein concentrate (MPC80); Protein cross linking; Two dimensional gel electrophoresis

Indexed keywords

AMINO ACIDS; CHEMICAL DETECTION; CHEMICAL MODIFICATION; DAIRY PRODUCTS; ELECTROPHORESIS; GELS; MASS SPECTROMETRY; MOLECULAR BIOLOGY; SUGARS; TWO DIMENSIONAL;

CHEMICAL CHANGE; DEAMIDATION; LACTOSYLATION; LYSINE RESIDUES; MALDI-TOF MASS SPECTROMETRY; MILK PRODUCTS; MILK PROTEIN; PROTEIN CROSS-LINKING; PROTEOMIC APPROACHES; PROTEOMIC TECHNIQUES; PROTEOMICS; STORAGE TEMPERATURES; TIME-DEPENDENT; TWO DIMENSIONAL GEL ELECTROPHORESIS; VERTICAL STACKS; WHEY PROTEINS;

PROTEINS;

ALPHA LACTALBUMIN; LACTOSE; LYSINE; MILK PROTEIN; CROSS LINKING REAGENT;

ARTICLE; CHEMICAL MODIFICATION; CROSS LINKING; DEAMINATION; FOOD STORAGE; GEL ELECTROPHORESIS; HUMIDITY; LACTOSYLATION; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PROTEOMICS; TEMPERATURE; ANIMAL; BOVINE; CHEMISTRY; PROCEDURES; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CATTLE; CROSS-LINKING REAGENTS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; LACTOSE; MILK PROTEINS; PROTEOMICS;

EID: 84355162756     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.012     Document Type: Article

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