Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge detailed information on milk proteins under various treatments important for selecting appropriate thermo-processing identifying markers to monitor load products. In present study, we used proteomics tec...

Binding studies of cationic detergents such as cetyltrimethyl ammonium bromide, Cetyl pyridinium bromide and dodecyl trimethyl ammonium bromide with β Lactoglobulin were carried out by equilibrium dialysis, ultraviolet difference and circular dichroism techniques at 25 C. Binding isotherms at pH 5·0, 7·0 and 9·0 show cooperative binding at all concentrations of detergents and the number of avai...

Characterization of all gas-phase charge sites of natively sprayed proteins and peptides is demonstrated using 193 nm UVPD. The high sequence coverage offered by UVPD is exploited for the accurate determination of charge sites in protein systems up to 18 kDa, allowing charge site to be studied as a function of protein conformation and the presence of disulfide bonds. Charging protons are found ...