Chemical modifications of proteins: A review

被引：20

作者：

Means, GE

Feeney, RE

机构：

[1] Ohio State Univ, Dept Biochem, Columbus, OH 43210 USA

[2] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1998年 / 22卷 / 05期

关键词：

D O I：

10.1111/j.1745-4514.1998.tb00253.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The chemical modifications of proteins are reviewed. Subjects include: (I) modifications done to study protein function, (2) two naturally occurring modifications: carbonylamine reactions and reactions with nitric oxide; (3) applications for bioconjugation and mass spectral analysis; and (4) modifications of food proteins.

引用

收藏

页码：399 / 426

页数：28

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