Related Experiment Video

Updated: Aug 24, 2026

Improved In-gel Reductive β-Elimination for Comprehensive O-linked and Sulfo-glycomics by Mass Spectrometry
13:06

Improved In-gel Reductive β-Elimination for Comprehensive O-linked and Sulfo-glycomics by Mass Spectrometry

Published on: November 20, 2014

Unravelling the digestion differences in ovalbumin gels modulated by varying saccharide chain length

Min Huang1, Jingjing Shang2, Qing Cao2

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Food Research International (Ottawa, Ont.)
|August 22, 2026
PubMed

Keywords:
CarrageenanChain lengthDigestionEgg proteinProtein-saccharide interaction

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