机译:还原糖的分子大小和电荷状态对β-乳球蛋白非酶糖基化的影响
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;
Department of Food Science & Nutrition, University of Minnesota, Saint Paul, MN 55108, USA;
State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China,Department of Food Science & Nutrition, University of Minnesota, Saint Paul, MN 55108, USA,Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu Province 214122, China;
Glycation; β-Lactoglobulin; Molecular size; Negative charge state; LC-MS; LC-MS~E;
机译:肾小球系膜基质的非酶糖基化和长时间的肾小球系膜基质暴露于升高的葡萄糖降低了胶原蛋白的合成和蛋白聚糖的电荷
机译:通过糖基化改善β-乳球蛋白的热稳定性:糖结构的影响
机译:β-乳球蛋白与几种糖的美拉德糖基化:所得聚合物的性能和取代位的比较研究
机译:高性能尺寸排阻色谱法中型pHβ-乳酰酚素和糖束果胶蛋白的分子相互作用研究
机译:用糖对核苷/核苷酸和蛋白质进行非酶糖基化的研究:高级糖基化终产物(AGEs)形成的体外研究。
机译:N-苯并噻唑溴化物可降低非酶促糖基化诱导的骨脆性
机译:肾小球系膜基质的非酶糖基化和长时间的肾小球系膜基质暴露于升高的葡萄糖可减少胶原蛋白合成和蛋白聚糖电荷