Počet záznamů: 1

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

  1. 1.
    0338391 - UIACH-O 2010 RIV DE eng J - Článek v odborném periodiku
    Bobálová, Janette - Petry-Podgorska, 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
    Grant CEP: GA MŠk 1M0570; GA MŠk 1M06030; GA MŠk 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