| Literature DB >> 32580562 |
Derong Lin1, Qiuting Zhang2, Lijuan Xiao1, Yichen Huang1, Zhengfang Yang1, Zhijun Wu3, Zongcai Tu4,5,6, Wen Qin1, Hong Chen1, Dingtao Wu1, Qing Zhang1, Suqing Li1.
Abstract
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen-deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.Entities:
Keywords: Ultrasonic treatment; biological mass spectrometry; glycosylated modification; protein structure and function
Year: 2020 PMID： 32580562 DOI： 10.1080/10408398.2020.1778632
Source DB: PubMed Journal: Crit Rev Food Sci Nutr ISSN： 1040-8398 Impact factor: 11.176