메뉴 건너뛰기




Volumn 6, Issue 12, 2013, Pages 3620-3626

Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates

Author keywords

Chromatographic resolution; Molecular weight distribution; Superdex Peptide HR 10 30; TSK gel G2000 SWXL

Indexed keywords

CHROMATOGRAPHIC RESOLUTIONS; DISTRIBUTION ANALYSIS; PROTEIN HYDROLYSATE; PROTEINS/PEPTIDES; SEPHADEX; SUPERDEX PEPTIDE HR 10/30; TSK GEL G2000 SWXL;

EID: 84886095839     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0965-8     Document Type: Article
Times cited : (16)

References (13)
  • 1
    • 78650591913 scopus 로고    scopus 로고
    • Smoking status and immunoglobulin E seropositivity to workplace allergens
    • Adisesh, A., Gruszka, L., Robinson, E., & Evans, G. (2011). Smoking status and immunoglobulin E seropositivity to workplace allergens. Occupational Medicine, 61(1), 62-64.
    • (2011) Occupational Medicine , vol.61 , Issue.1 , pp. 62-64
    • Adisesh, A.1    Gruszka, L.2    Robinson, E.3    Evans, G.4
  • 2
    • 0033630245 scopus 로고    scopus 로고
    • Fish protein hydrolysates: production, biochemical, and functional properties
    • Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition, 40(1), 43-81.
    • (2000) Critical Reviews in Food Science and Nutrition , vol.40 , Issue.1 , pp. 43-81
    • Kristinsson, H.G.1    Rasco, B.A.2
  • 3
    • 84862122169 scopus 로고    scopus 로고
    • Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution
    • Liu P, Huang M, Song S, Hayat K, Zhang X, Xia S, et al. (2010). Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution. Food and Bioprocess Technology.
    • (2010) Food and Bioprocess Technology
    • Liu, P.1    Huang, M.2    Song, S.3    Hayat, K.4    Zhang, X.5    Xia, S.6
  • 4
    • 84920780688 scopus 로고
    • Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties
    • Mahmoud, M. I., Malone, W. T., & Cordle, C. T. (1992). Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties. Journal of Food Science, 57(5), 1223-1229.
    • (1992) Journal of Food Science , vol.57 , Issue.5 , pp. 1223-1229
    • Mahmoud, M.I.1    Malone, W.T.2    Cordle, C.T.3
  • 5
    • 33646498563 scopus 로고    scopus 로고
    • Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
    • Ogasawara, M., Katsumata, T., & Egi, M. (2006). Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide. Food Chemistry, 99(3), 600-604.
    • (2006) Food Chemistry , vol.99 , Issue.3 , pp. 600-604
    • Ogasawara, M.1    Katsumata, T.2    Egi, M.3
  • 6
    • 78751702460 scopus 로고    scopus 로고
    • Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad
    • Qin, L., Zhu, B. W., Zhou, D. Y, Wu, H. T., Tan, H., Yang, J. F., Li, D. M., Dong, X. P., & Murata, Y. (2010). Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad. LWT-Food Science and Technology, 44, 1113-1118.
    • (2010) LWT-Food Science and Technology , vol.44 , pp. 1113-1118
    • Qin, L.1    Zhu, B.W.2    Zhou, D.Y.3    Wu, H.T.4    Tan, H.5    Yang, J.F.6    Li, D.M.7    Dong, X.P.8    Murata, Y.9
  • 7
    • 80054102013 scopus 로고    scopus 로고
    • Characterization of lead induced metal-phytochelatin complexes in Chlamydomonas reinhardtii
    • Scheidegger, C., Sigg, L., & Behra, R. (2011). Characterization of lead induced metal-phytochelatin complexes in Chlamydomonas reinhardtii. Environmental Toxicology and Chemistry, 30(11), 2546-2552.
    • (2011) Environmental Toxicology and Chemistry , vol.30 , Issue.11 , pp. 2546-2552
    • Scheidegger, C.1    Sigg, L.2    Behra, R.3
  • 8
    • 77950588538 scopus 로고    scopus 로고
    • Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet
    • Shah, A., Ogasawara, M., Egi, M., Kurihara, H., & Takahashi, K. (2010). Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet. Food Chemistry, 122(1), 249-253.
    • (2010) Food Chemistry , vol.122 , Issue.1 , pp. 249-253
    • Shah, A.1    Ogasawara, M.2    Egi, M.3    Kurihara, H.4    Takahashi, K.5
  • 9
    • 78751580597 scopus 로고    scopus 로고
    • Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases
    • Su, G., Ren, J., Yang, B., Cui, C., & Zhao, M. (2010). Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chemistry, 126(3), 1306-1311.
    • (2010) Food Chemistry , vol.126 , Issue.3 , pp. 1306-1311
    • Su, G.1    Ren, J.2    Yang, B.3    Cui, C.4    Zhao, M.5
  • 10
    • 80054965068 scopus 로고    scopus 로고
    • Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate
    • Su, G., Zheng, L., Cui, C., Yang, B., Ren, J., & Zhao, M. (2011). Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Research International, 44, 3250-3258.
    • (2011) Food Research International , vol.44 , pp. 3250-3258
    • Su, G.1    Zheng, L.2    Cui, C.3    Yang, B.4    Ren, J.5    Zhao, M.6
  • 11
    • 68949184710 scopus 로고    scopus 로고
    • Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities
    • Sun, W., Zhao, H., Zhao, Q., Zhao, M., Yang, B., Wu, N., et al. (2009). Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Science and Emerging Technologies, 10(4), 558-563.
    • (2009) Innovative Food Science and Emerging Technologies , vol.10 , Issue.4 , pp. 558-563
    • Sun, W.1    Zhao, H.2    Zhao, Q.3    Zhao, M.4    Yang, B.5    Wu, N.6
  • 12
    • 79952816145 scopus 로고    scopus 로고
    • Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
    • Sun, W., Zhao, M., Yang, B., Zhao, H., & Chun, C. (2011). Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Meat Science, 88, 462-467.
    • (2011) Meat Science , vol.88 , pp. 462-467
    • Sun, W.1    Zhao, M.2    Yang, B.3    Zhao, H.4    Chun, C.5
  • 13
    • 77958110793 scopus 로고    scopus 로고
    • Peptide interactions with metal and oxide surfaces
    • Vallee, A., Humblot, V., & Pradier, C. M. (2010). Peptide interactions with metal and oxide surfaces. Accounts of Chemical Research, 43(10), 1297-1306.
    • (2010) Accounts of Chemical Research , vol.43 , Issue.10 , pp. 1297-1306
    • Vallee, A.1    Humblot, V.2    Pradier, C.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.