Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry

Formation of lysinoalanine protein–protein crosslinks during food processing adversely impacts nutritional value. However, mapping lysinoalanine directly in food is challenging. We characterized the fragmentation pattern of lysinoalanine crosslinks in synthetic peptide models over a range of pH and...

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Detalles Bibliográficos
Autores principales: McKerchar, Hannah, Dyer, Jolon M., Gerrard, Juliet A., Maes, Evelyne, Clerens, Stefan, Dobson, Renwick C.J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534164/
https://www.ncbi.nlm.nih.gov/pubmed/37780262
http://dx.doi.org/10.1016/j.fochx.2023.100800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534164/
https://www.ncbi.nlm.nih.gov/pubmed/37780262
http://dx.doi.org/10.1016/j.fochx.2023.100800

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