Distribution of protein oxidation products in the proteome of thermally processed milk

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7306-7311

  Meyer, Bianca ^a   Baum, Florian ^a   Vollmer, Gregor ^a   Pischetsrieder, Monika ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

aS1 casein; milk proteins; milk proteome; processed milk; protein carbonyls; protein oxidation

Indexed keywords

2 ,4-DINITROPHENYLHYDRAZINE; DERIVATIZATIONS; GEL ELECTROPHORESIS; LACTOGLOBULIN; MILK PROCESSING; MILK PRODUCTS; MILK PROTEIN; MILK SAMPLE; OXIDATION PRODUCTS; OXIDATIVE DAMAGE; PEPTIDE MASS FINGERPRINT; PHYSICOCHEMICAL PROPERTY; PHYSIOLOGICAL PROPERTIES; PROCESSED MILK; PROTEIN CARBONYLS; PROTEIN OXIDATION; SELECTIVE OXIDATION; WESTERN BLOTS;

CASEIN; DAIRY PRODUCTS; ELECTROPHORESIS; OXIDATION;

PROTEINS;

2,4 DINITROPHENYLHYDRAZINE; 2,4-DINITROPHENYLHYDRAZINE; LACTALBUMIN; LACTOGLOBULIN; MILK PROTEIN; PHENYLHYDRAZINE DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; MILK; OXIDATION REDUCTION REACTION; PEPTIDE MAPPING; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HOT TEMPERATURE; LACTALBUMIN; LACTOGLOBULINS; MILK; MILK PROTEINS; OXIDATION-REDUCTION; PEPTIDE MAPPING; PHENYLHYDRAZINES;

EID: 84864359686     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301666r     Document Type: Article

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