| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538911 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Milk protein concentrate powder was examined by proteomic techniques. ⺠Dramatic alterations in 2-D electrophoresis spot patterns were observed. ⺠MALDI-TOF-MS confirmed lactosylation caused distinct patterns of whey protein spots. ⺠Image analysis was used to quantify lactosylation of α-lactalbumin. ⺠Proteomic techniques could be broadly applied in analysis of food proteins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Thao T. Le, Hilton C. Deeth, Bhesh Bhandari, Paul F. Alewood, John W. Holland,