Use of 4-D proteomics to differentiate between bovine and camel lactoferrin.

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第一作者： Hassan M,Hassan

第一单位： Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates. Electronic address: hassan.a@uaeu.ac.ae.

作者： Hassan M,Hassan ^[1] ; Usama D,Souka ^[2] ; Salma M,Hassan ^[3] ; Hosam M,Habib ^[4]

作者单位： Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates. Electronic address: hassan.a@uaeu.ac.ae. ^[1] Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain 15551, United Arab Emirates. ^[2] College of Pharmacy, Al Ain University of Science and Technology, Al Ain 64141, United Arab Emirates. ^[3] Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt. ^[4]

关键词 3D structures Chromatogram Lactoferrin Peptides Proteomics UPLC-QTOF-IMS

主题词动物(Animals);乳铁蛋白(Lactoferrin);蛋白质组学(Proteomics);胰蛋白酶(Trypsin);肽类(Peptides);色谱法, 高压液相(Chromatography, High Pressure Liquid)

DOI 10.1016/j.foodchem.2023.136682

PMID 37379749

发布时间 2023-10-23

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准确一般字义偏差语意偏离译文作用小提交