Protein carbonylation sites in bovine raw milk and processed milk products.
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DOI: 10.1016/j.foodchem.2017.02.102
Abstract: During thermal treatment of milk, proteins are oxidized, which may reduce the nutritional value of milk, abolish protein functions supporting human health, especially important for newborns, and yield potentially harmful products. The side chains of… read more here.
Keywords: milk; carbonylation sites; sites bovine; protein carbonylation ... See more keywords
Investigation and identification of protein carbonylation sites based on position-specific amino acid composition and physicochemical features
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DOI: 10.1186/s12859-017-1472-8
Abstract: BackgroundProtein carbonylation, an irreversible and non-enzymatic post-translational modification (PTM), is often used as a marker of oxidative stress. When reactive oxygen species (ROS) oxidized the amino acid side chains, carbonyl (CO) groups are produced especially… read more here.
Keywords: carbonylation sites; amino acid; protein carbonylation; carbonylation ... See more keywords