Protein-protein crosslinking in food: proteomic characterisation methods, consequences and applications

ConclusionsThe advent of mass spectrometry-based approaches for identifying chemically induced crosslinks in proteins has introduced a welcome set of tools to elucidate protein structure. However, despite this progress, crosslinks that occur naturally in food or form during processing, continue to present unique challenges that have yet to be wholly overcome in studying complex food systems.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research