Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE

Food Chemistry

Volumn 148, Issue , 2014, Pages 155-161

  Ng, Zhi Xiang ^a,b   Chua, Kek Heng ^b   Kuppusamy, Umah Rani ^b  

^a MAHSA Universi ty   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

2D DIGE; Bitter gourd; Cooking methods; Heat stress; Proteomics

Indexed keywords

2D DIGE; BITTER GOURD; COOKING METHODS; HEAT STRESS; PROTEOMICS;

GENE ENCODING; MOLECULAR BIOLOGY; OXYGEN;

PROTEINS;

CARBOHYDRATE; HEAT SHOCK PROTEIN; OXIDOREDUCTASE; PHOSPHOGLYCERATE KINASE; PROTEOME; QUINONE DERIVATIVE; SUPEROXIDE; SUPEROXIDE DISMUTASE; URIDINE DIPHOSPHATE GLUCOSE; URIDINE TRIPHOSPHATE GLUCOSE 1 PHOSPHATE URIDYLYLTRANSFERASE;

ARTICLE; CARBOHYDRATE METABOLISM; COMPARATIVE STUDY; CONTROLLED STUDY; ENERGY METABOLISM; HEAT; HEAT STRESS; HEATING; MICROWAVE COOKING; MOMORDICA CHARANTIA; PROTEIN CONTENT; PROTEOMICS; QUALITATIVE ANALYSIS; TWO DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS;

MOMORDICA CHARANTIA;

2D-DIGE; BITTER GOURD; COOKING METHODS; HEAT STRESS; PROTEOMICS;

COOKING; MOMORDICA CHARANTIA; PLANT PROTEINS; PROTEOMICS; TWO-DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS;

EID: 84887068359     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.025     Document Type: Article

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