Related Experiment Video

Updated: Jul 12, 2025

Immunoglobulin G N-Glycan Analysis by Ultra-Performance Liquid Chromatography
11:01

Immunoglobulin G N-Glycan Analysis by Ultra-Performance Liquid Chromatography

Published on: January 18, 2020

8.5K

Stability of a novel glycosylated peanut protein isolate delivery system loaded with gallic acid

Chenghui Zhang1, Changzhu Li2, Yulin Zhu3

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Food Chemistry
|October 22, 2023
PubMed

Keywords:
Antioxidant abilityMaillard reactionPPI-GA conjugateSelf-assembling nanoparticlesStorage stability

More Related Videos

A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients11:27

A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients

Published on: August 9, 2022

2.1K
Synthesis of Stimuli-responsive Nanogels using Aqueous One-step Crosslinking and Co-nanopolymerization06:26

Synthesis of Stimuli-responsive Nanogels using Aqueous One-step Crosslinking and Co-nanopolymerization

Published on: January 24, 2025

1.0K

Related Concept Videos

Oligosaccharide Assembly01:24

Oligosaccharide Assembly

Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
Multiple sugar molecules that may or may...
2.9K
Proteoglycans01:05

Proteoglycans

Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
3.9K