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

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...

Full description

Bibliographic Details
Main Authors: Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Lysinoalanine
Protein–protein crosslinks
Food processing
Mass spectrometry
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002432

Similar Items

Similar Items