Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometry.
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DOI: 10.1016/j.foodchem.2017.01.038
Abstract: The glycation reaction between ovalbumin and d-glucose during freeze-drying was investigated and the mechanism of protection of the protein structure was studied, the precise glycated sites and degree of substitution per peptide (DSP) of each… read more here.
Keywords: high resolution; freeze drying; chromatography high; glycated sites ... See more keywords