Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage.
chicken egg vitelline membrane proteins
high-temperature storage
label-free
mechanical properties
proteomics
structure
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
09 Sep 2020
09 Sep 2020
Historique:
pubmed:
19
8
2020
medline:
26
1
2021
entrez:
19
8
2020
Statut:
ppublish
Résumé
To explore the thermally induced alterations in chicken egg vitelline membrane (CEVM) protein abundances, a comparative proteomic analysis of CEVM after 10 days of storage at 30 °C was performed. Altogether, 981 proteins were identified, of which 124 protein abundances were decreased and 79 were increased. Bioinformatic analysis suggested that the altered proteins were related to structure (
Identifiants
pubmed: 32809818
doi: 10.1021/acs.jafc.0c03538
doi:
Substances chimiques
Egg Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM