Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Food Chemistry

Volumn 271, Issue , 2019, Pages 715-723

  Fideler, Jennifer ^a   Johanningsmeier, Suzanne D ^a   Ekelöf, Måns ^a   Muddiman, David C ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

ACE inhibitory peptides; Isoleucine proline proline; Lactic acid fermentation; Leucine proline proline; Valine proline proline; Vegetable composition

Indexed keywords

AMINO ACIDS; BACTERIA; BRINES; ELECTROSPRAY IONIZATION; FERMENTATION; FERMENTED MILK; LACTIC ACID; MASS SPECTROMETRY; SODIUM CHLORIDE; VEGETABLES;

ACE INHIBITORY PEPTIDES; ISOLEUCINE-PROLINE-PROLINE; LACTIC ACID FERMENTATION; LEUCINE-PROLINE-PROLINE; VALINE-PROLINE-PROLINE;

PEPTIDES;

ACETIC ACID; ARGINYLTYROSINE; FRUCTOSE; GLUCOSE; ISOLEUCYLPROLYLPROLINE; LACTIC ACID; LEUCYLPROLYLPROLINE; LYSYLPROLINE DERIVATIVE; NATURAL PRODUCT; OLIGOPEPTIDE; SODIUM CHLORIDE; UNCLASSIFIED DRUG; VALYLPROLYLPROLINE; PEPTIDE;

ACIDIFICATION; ARTICLE; BIOCHEMICAL COMPOSITION; BIOCHEMISTRY; CONTROLLED STUDY; CUCUMBER; FERMENTATION; FERMENTED CUCUMBER; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; INFRARED MATRIX ASSISTED LASER DESORPTION ELECTROSPRAY IONIZATION MASS SPECTROMETRY; LACTIC ACID BACTERIUM; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; NONHUMAN; PEPTIDE ANALYSIS; QUANTITATIVE ANALYSIS; RETENTION TIME; CHEMISTRY; TANDEM MASS SPECTROMETRY;

CUCUMIS SATIVUS; FERMENTATION; PEPTIDES; SODIUM CHLORIDE; TANDEM MASS SPECTROMETRY;

EID: 85051050596     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.187     Document Type: Article

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