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Skip to Search Results- 1Chemical Precipitation
- 1Electrospray Ionization Mass Spectrometry
- 1Fluorescence
- 1Glucosamine
- 1Glycation
- 1Heme
- 2Graduate and Postdoctoral Studies (GPS), Faculty of
- 2Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
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Fall 2010
Mechanically separated turkey meat (MSTM) is one of the cheapest sources of protein; however its use for production of further-processed poultry products is limited due to undesirable composition. pH-shifting extraction was applied to overcome the problems associated with MSTM. In the first study...
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2015
Hrynets, Yuliya, Ndagijimana, Maurice, Betti, Mirko
The extent of glycation and conformational changes of horse myoglobin (Mb) upon glycation with N-acetyl-glucosamine (GlcNAc), glucose (Glc) and glucosamine (GlcN) were investigated. Among tested sugars, the rate of glycation with GlcN was the most rapid as shown by MALDI and ESI mass...
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Structural and functional modifications of muscle proteins in response to glucosamine glycation
DownloadFall 2015
High quality proteins can be isolated from meat processing by-products. The main quality attributes of these isolates are measured through their essential amino acid composition and functional properties, such as solubility, water holding and emulsification capacities, and gelation. The...