Monitoring of malting process by characterization of glycation of barley protein Z
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081715%3A_____%2F10%3A00338391" target="_blank" >RIV/68081715:_____/10:00338391 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Monitoring of malting process by characterization of glycation of barley protein Z
Original language description
We applied the proteomics approach based on the combination of gel electrophoresis, liquid chromatography and mass spectrometry to detect the glycation of the proteins during the malting period. We found that protein Z glycation is detectable from the second day of malting. To confirm the presence of glycation, the MS/MS experiments of both unmodified and modified peptides were carried out.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
230
Issue of the periodical within the volume
4
Country of publishing house
DE - GERMANY
Number of pages
9
Pages from-to
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UT code for WoS article
000273589900014
EID of the result in the Scopus database
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