Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS

Food Chemistry

Volumn 227, Issue , 2017, Pages 413-421

  Liu, Guang xian ^a,c   Tu, Zong cai ^a,b   Wang, Hui ^b   Zhang, Lu ^a   Huang, Tao ^b   Ma, Da ^b  

^a JIANGXI NORMAL UNIVERSITY   (China)

^b NANCHANG UNIVERSITY   (China)

^c Jiangxi Academy of Agricultural Sciences   (China)

Author keywords

3D structure; DHPM; HDX FTICR MS; Ovalbumin; Unfolding

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; MASS SPECTROMETRY;

3D STRUCTURE; DHPM; FT-ICR MS; OVALBUMINS; UNFOLDING;

EMULSIFICATION;

OVALBUMIN; DEUTERIUM; HYDROGEN;

ARTICLE; CONFORMATIONAL TRANSITION; DEUTERIUM HYDROGEN EXCHANGE; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC HIGH PRESSURE MICROFLUIDIZAITON; FOAM STABILITY; FOAMING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; INFRARED SPECTROSCOPY; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; NONHUMAN; PARTICLE SIZE; PROTEIN CONFORMATION; PROTEIN UNFOLDING; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; CHEMISTRY; PRESSURE; PROCEDURES;

DEUTERIUM; DEUTERIUM EXCHANGE MEASUREMENT; HYDROGEN; MASS SPECTROMETRY; OVALBUMIN; PRESSURE; PROTEIN CONFORMATION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85011308768     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.109     Document Type: Article

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