Related Experiment Video

Updated: Feb 16, 2026

Quantification of Site-specific Protein Lysine Acetylation and Succinylation Stoichiometry Using Data-independent Acquisition Mass Spectrometry
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Quantification of Site-specific Protein Lysine Acetylation and Succinylation Stoichiometry Using Data-independent Acquisition Mass Spectrometry

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Effects of succinylation on the structure and thermal aggregation of soy protein isolate

Yangling Wan1, Jingyuan Liu2, Shuntang Guo1

  • 1Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Food Chemistry
|December 31, 2017
PubMed

Keywords:
2, 4, 6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)5, 5′-Dithiobis (2-nitrobenzoic acid) (PubChem CID: 6254)8-Anilino-1-naphthalenesulfonic acid (PubChem CID: 1369)Beta-conglycininGlycininHydrochloric acid (PubChem CID: 313)Hydroxylamine hydrochloride (PubChem CID: 443297)Sodium chloride (PubChem CID: 5234)Sodium dihydrogen phosphate dihydrate (PubChem CID: 23673460)Sodium hydroxide (PubChem CID: 14798)Soy protein isolateStructureSuccinic anhydride (PubChem CID: 7922)SuccinylationThermal aggregationUrea (PubChem CID: 1176)

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