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Updated: May 7, 2026

Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain
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关于小麦胚芽蛋白在储存期间因脂质而引起的结构特征的蛋白质学研究

Ling Xiong1, Hongfei Zhang1, Kun Zhan1

  • 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

International journal of biological macromolecules
|May 15, 2025
PubMed
概括

储存的小麦芽中的脂质性加速了小麦芽蛋白 (WGP) 的氧化,改变了其结构和氨基酸成分. 这项研究揭示了脂质和蛋白质氧化之间的联系,有助于WGP质量控制.

关键词:
氧化性发性 氧化性发性蛋白质氧化过程中的蛋白质氧化小麦胚芽蛋白是一种小麦胚芽蛋白.

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