LC-MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde

Food Chemistry

Volumn 175, Issue , 2015, Pages 300-305

  Gürbüz, Göker ^a   Heinonen, Marina ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

LC MS; Malondialdehyde; Protein lipid interactions; Lactoglobulin

Indexed keywords

ALDEHYDES; FLUORESCENCE; FUNCTIONAL GROUPS;

BETA-LACTOGLOBULIN; DIHYDROPYRIDINES; FLUORESCENCE DETECTOR; FLUORESCENT CHARACTERISTIC; LACTOGLOBULIN; LC-MS; MALONDIALDEHYDE; PROTEIN-LIPID INTERACTIONS;

PEPTIDES;

ALANINE; ALPMHIR PROTEIN; AMMONIA; ARGININE; BETA LACTOGLOBULIN; DIHYDROPYRIDINE; GLUTAMINE; HISTIDINE; LIVTQTMK PROTEIN; LYSINE; MALONALDEHYDE; MALONIC ACID; METHIONINE; METHIONINE SULFOXIDE; PROLINE; PROPYLAMINE; SCHIFF BASE; TYROSINE; UNCLASSIFIED DRUG; VALINE; VLVLDTDYK PROTEIN; LACTOGLOBULIN; PEPTIDE;

ARTICLE; CONTROLLED STUDY; CROSS LINKING; LIMIT OF DETECTION; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEOPHILICITY; OXIDATION; PROTEIN ISOLATION; PROTEIN LIPID INTERACTION; TANDEM MASS SPECTROMETRY; CHEMISTRY; LIPID METABOLISM; OXIDATION REDUCTION REACTION; PROCEDURES;

CHROMATOGRAPHY, LIQUID; LACTOGLOBULINS; LIPID METABOLISM; MALONDIALDEHYDE; OXIDATION-REDUCTION; PEPTIDES; TANDEM MASS SPECTROMETRY;

EID: 84916608300     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.154     Document Type: Article

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