Study on the glycation of ovalbumin during vacuum drying with D-glucose using LC FT-ICR MS
2011
The glycation of ovalbumin during vacuum drying with D-Glucose was studied using LC FT-ICR mass spectrometry.The protein coverage was as high as 100% with pepsin digestion followed by LC FT-ICR MS analysis.A number of Lysines of ovalbumin including K47,56,62,182,190,323 and 370 were glycated with the reduced sugar by Maillard Reaction during vacuum drying.However,the Arginine and amido of N-terminal were not glycated by the reduced sugar.At the same time,CID-MS/MS/MS was used to determine if m/z 7863+ was the new peak resulting from glycation,i.e.m/z7323+ plus 162Da.This paper provided a new method to study protein modifications in the amino acid sequence,offered an important reference for the vacuum drying applications.
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