N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment
The posttranslational N-glycosylation of food proteins is important to their structure and function. However, the N-glycoproteomics of yellow preserved egg white were rarely reported. This study explored the changes of N-glycoproteome in yellow preserved eggs white after salt and alkali treatment. A...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001317 |