Method to Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics

Agriculture & Biology

• lactoglobulins 99%
• benzaldehyde 79%
• flavor compounds 74%
• proteomics 55%
• mass spectrometry 52%
• lysine 52%
• electrospray ionization mass spectrometry 50%
• allyl isothiocyanate 45%
• tandem mass spectrometry 44%
• citral 41%
• monitoring 39%
• flavor 25%
• schiff bases 21%
• methodology 16%
• post-translational modification 16%
• crosslinking 14%
• polyacrylamide gel electrophoresis 12%
• molecular weight 9%
• amino acids 8%
• proteins 5%

Medicine & Life Sciences

• benzaldehyde 100%
• Lactoglobulins 91%
• Electrospray Ionization Mass Spectrometry 64%
• Lysine 60%
• Proteomics 57%
• Mass Spectrometry 56%
• allyl isothiocyanate 51%
• Tandem Mass Spectrometry 51%
• citral 50%
• Schiff Bases 23%
• Sodium Dodecyl Sulfate 16%
• Post Translational Protein Processing 16%
• Polyacrylamide Gel Electrophoresis 14%
• Molecular Weight 13%
• Amino Acids 10%
• Proteins 5%

Chemical Compounds

• Benzaldehyde 59%
• Lysine 59%
• Allyl Isothiocyanate 50%
• Citral 43%
• Mass Spectrometry 41%
• Electrospray Ionization Mass Spectrometry 29%
• Tandem Mass Spectrometry 26%
• Molecule 21%
• Michael Addition 16%
• Covalent Bond 15%
• Addition Reaction 15%
• Schiff Base 12%
• Adduct 11%
• Modification 8%
• Weight 8%
• Protein 6%
• Reaction Yield 6%
• Acid 5%