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Organic Solvent-Based Protein Precipitation for Robust Proteome Purification Ahead of Mass Spectrometry
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Role of peach proteins in juice precipitation induced by high pressure CO2

Feng Zhao1, Linyan Zhou2, Yongtao Wang1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.

Food Chemistry
|May 14, 2016
PubMed

Keywords:
Ammonium sulfate (PubChem CID: 6097028)Bromophenol blue (PubChem CID: 8272)CHAPS (PubChem CID: 107670)DTT (PubChem CID: 19001)High pressure CO(2)Peach proteinPrecipitation formationStructural analysisThiourea (PubChem CID: 2723790)Tris–HCl (PubChem CID: 93573)Urea (PubChem CID: 1176)

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