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机译:小麦蛋白质存在或不存在下蛋白质糖基化对商业化ELISA检测大豆蛋白质的影响
Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University,Coupure Links 653, B-9000, Belgium,Flemish Government, Institute for Agricultural and Fisheries Research (ILVO),Technology and Food Science Unit, Melle, Belgium;
Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University,Coupure Links 653, B-9000, Belgium,Department of Biochemistry and Microbiology, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, Ghent, Belgium;
Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University,Coupure Links 653, B-9000, Belgium;
Department of Biochemistry and Microbiology, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, Ghent, Belgium;
Flemish Government, Institute for Agricultural and Fisheries Research (ILVO),Technology and Food Science Unit, Melle, Belgium,Department of Molecular Genetics,Ghent University, Ghent, Belgium;
Flemish Government, Institute for Agricultural and Fisheries Research (ILVO),Technology and Food Science Unit, Melle, Belgium;
soybean allergy; maillard reaction; ELISA; protein bound carbonyls; protein aggregation; reactive lysine;
机译:ELISA检测榛子蛋白:存在或不存在小麦蛋白时蛋白质糖基化的作用
机译:开发了用于在二元混合物中分离大豆和谷物(小麦,玉米和大米)蛋白质的反相反相HPLC方法。在商业烘焙产品中大豆蛋白检测中的应用。
机译:通过商业ELISA,存在或不存在脂质的氧化作用对榛子和大豆蛋白可检测性的影响。
机译:加拿大大豆蛋白和商业大豆粉蛋白的凝胶特性比较
机译:在存在和不存在吸附在银(Ag)电极表面上的表面活性剂的吡啶,血红素蛋白的表面增强拉曼光谱研究中。
机译:用高级糖基化终产物(AGEs)修饰的蛋白质中存在多巴和氨基酸氢过氧化物:氨基酸氧化产物可能是AGE蛋白质诱导的氧化应激来源。
机译:小麦蛋白质存在或不存在下蛋白质糖基化对商业ELISA检测大豆蛋白质的影响