Monitoring of malting process by characterization of glycation of barley protein Z

0338391 - ÚIACH 2010 RIV DE eng J - Článek v odborném periodiku
Bobálová, Janette - Petry-Podgórska, Inga - Laštovičková, Markéta - Chmelík, Josef
Monitoring of malting process by characterization of glycation of barley protein Z.
European Food Research and Technology. Roč. 230, č. 4 (2010), s. 665-673. ISSN 1438-2377. E-ISSN 1438-2385
Grant CEP: GA MŠMT 1M0570; GA MŠMT 1M06030; GA MŠMT MEB040807
Výzkumný záměr: CEZ:AV0Z40310501
Klíčová slova: malting * MALDI-TOF MS * glycation
Kód oboru RIV: CB - Analytická chemie, separace
Impakt faktor: 1.585, rok: 2010

We applied the proteomics approach based on the combination of gel electrophoresis, liquid chromatography and mass spectrometry to detect the glycation of the proteins during the malting period. We found that protein Z glycation is detectable from the second day of malting. To confirm the presence of glycation, the MS/MS experiments of both unmodified and modified peptides were carried out.
Trvalý link: http://hdl.handle.net/11104/0182174