Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry

Formation of lysinoalanine protein–protein crosslinks during food processing adversely impacts nutritional value. However, mapping lysinoalanine directly in food is challenging. We characterized the fragmentation pattern of lysinoalanine crosslinks in synthetic peptide models over a range of pH and...

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Egile Nagusiak:	Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2023-10-01
Saila:	Food Chemistry: X
Gaiak:	Lysinoalanine Protein–protein crosslinks Food processing Mass spectrometry
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2590157523002432
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