Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry

Wang, Hui; Tu, Zong-Cai; Liu, Cheng-Mei; Huang, Xiao-Qin; Tu, Zong-Cai; Liu, Cheng-Mei; Liu, Guang-Xian; Xiao, Hui; SCI

机构： Nanchang Univ, Minist Educ, Engn Res Ctr Biomass Convers, Nanchang 330047, Jiangxi, Peoples R China; Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China; Jiangxi Normal Univ, Nanchang 330022, Peoples R China; Jiangxi Acad Agr Sci, Food Res Ctr, Nanchang 330200, Peoples R China; Yeshiva Univ Albert Einstein Coll Med, Bronx, NY 10461 USA;

关键词： Ovalbumin Glycation Microwave Pepsin digestion Liquid chromatography Fourier transform ion cyclotron resonance mass spectrometry