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Updated: Sep 13, 2025

Profiling Thiol Redox Proteome Using Isotope Tagging Mass Spectrometry
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蛋白质组学分析揭示了新鲜果汁和加工果汁的差异:一个不是来自缩汁的情况

Lu Mi1, Kewen Wang1, Shini Yang1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.

Food chemistry
|August 2, 2025
PubMed
概括

蛋白质组学揭示了新鲜和加工汁中的不同蛋白质配置. 处理,特别是巴氏杀菌,破坏细胞结构,改变蛋白质的丰富性,导致潜在的降解标志物.

关键词:
果糖双酸盐阿尔多酶的使用低丰富的蛋白质食品 低丰富的蛋白质食品纳米-UHPLC-轨道飞船融合MSMS非热加工的加工方法汁是一种汁.定量化蛋白质基因的研究.热处理是一种热处理.

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