| 19326863 |
Estevez M, Ollilainen V, Heinonen M: Analysis of protein oxidation markers alpha-aminoadipic and gamma-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS). J Agric Food Chem. 2009 May 13;57(9):3901-10.
Food proteins, namely, myofibrillar proteins, alpha-lactalbumin, and soy proteins, as well as bovine serum albumin (BSA), were suspended in a piperazine-1,4-bis (2-ethanesulfonic acid) (PIPES) buffer and oxidized by Fe (3+) and H (2) O (2) while kept in an oven for 14 days at 37 degrees C. |
31(0,1,1,1) |
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