Structural characterisation of chondroitin sulphate from Italian cheese Parmigiano-Reggiano

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 195-199

  Coppa, Giovanni V ^a   MacCari, Francesca ^b   Zampini, Lucia ^a   Santoro, Lucia ^a   Galeazzi, Tiziana ^a   Gabrielli, Orazio ^a   Volpi, Nicola ^b  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Chondroitin sulphate; Glycosaminoglycans; Parmigiano Reggiano

Indexed keywords

AVERAGE VALUES; CHONDROITIN SULPHATE; CHONDROITINASES; GLYCOSAMINOGLYCANS; HPLC SEPARATION; PAGE ANALYSIS; PARMIGIANO-REGGIANO; STRUCTURE AND PROPERTIES; SULPHATES; URONIC ACIDS;

CARBOXYLIC ACIDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PURIFICATION;

SULFUR COMPOUNDS;

CHONDROITIN ABC LYASE; CHONDROITIN SULFATE; DISACCHARIDE; GLYCOSAMINOGLYCAN; HEPARAN SULFATE; HEPARIN; N ACETYLGALACTOSAMINE; N ACETYLGALACTOSAMINE 4 SULFATASE; POLYSACCHARIDE; URONIC ACID;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CATALYSIS; CHEESE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ITALY; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; QUANTITATIVE ANALYSIS;

EID: 84860374200     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.092     Document Type: Article

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