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: | Qi Qi, Denghui Shi, Wei Su, Yingchun Mu |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
|
Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001317 |
Similar Items
-
Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs
by: Jun Sun, et al.
Published: (2023-11-01) -
Decoding the glycoproteome: a new frontier for biomarker discovery in cancer
by: Kai He, et al.
Published: (2024-03-01) -
Ecosystem Service Value Evaluation of Saline—Alkali Land Development in the Yellow River Delta—The Example of the Huanghe Island
by: Jian Liu, et al.
Published: (2023-01-01) -
Serum Glycoproteomic Alterations in Patients with Diabetic Retinopathy
by: Ashok Sharma, et al.
Published: (2020-09-01) -
Optimization of the Preparation Process of Antioxidant Peptide from Preserved Egg White and Its in Vitro Antioxidant Activity
by: Weiling CHEN, et al.
Published: (2022-05-01)