Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3250-3259

  Huang, Xiaoqin ^a   Tu, Zongcai ^a,b   Wanga, Hui ^a   Zhang, Qiuting ^a   Hua, Yueming ^a   Zhang, Lan ^a   Niu, Peipei ^a   Shi, Yan ^a   Xiao, Hui ^c  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c ALBERT EINSTEIN COLLEGE OF MEDICINE   (United States)

Author keywords

BSA; Dynamic high pressure microfluidisation; Glycation; Mass spectrometry

Indexed keywords

BODY FLUIDS; HIGH PRESSURE EFFECTS; MASS SPECTROMETRY; PROTEINS; SPECTROMETRY;

AVERAGE DEGREE; BOVINE SERUM ALBUMINS; CONFORMATIONAL CHANGE; DYNAMIC HIGH PRESSURE; GLYCATION; HIGH RESOLUTION MASS SPECTROMETRY; MAILLARD REACTION; MASS SPECTROMETRY ANALYSIS;

GLYCOSYLATION;

BOVINE SERUM ALBUMIN; PROTEIN;

ARTICLE; CHEMICAL PROCEDURES; CIRCULAR DICHROISM; CONFORMATIONAL TRANSITION; DYNAMIC HIGH PRESSURE MICROFLUIDIZATION; GLYCATION; MASS SPECTROMETRY; MOLECULE; PROTEIN STRUCTURE;

BOVINAE;

EID: 84879825913     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.159     Document Type: Article

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