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dc.contributor.authorKehoe, Joseph James*
dc.contributor.authorBrodkorb, Andre*
dc.contributor.authorMolle, Daniel*
dc.contributor.authorYokoyama, Emilie*
dc.contributor.authorFamelart, Marie-Helene*
dc.contributor.authorBouhallab, Said*
dc.contributor.authorMorris, Edwin R*
dc.contributor.authorCroguennec, Thomas*
dc.date.accessioned2014-01-21T14:59:03Z
dc.date.available2014-01-21T14:59:03Z
dc.date.issued25/07/2007
dc.identifier.citationJoseph J. Kehoe, André Brodkorb, Daniel Mollé, Emilie Yokoyama, Marie-Héléne Famelart, Saíd Bouhallab, Edwin R. Morris, and Thomas Croguennec. Determination of Exposed Sulfhydryl Groups in Heated β-Lactoglobulin A Using IAEDANS and Mass Spectrometry. J. Agric. Food Chem., 2007, 55 (17), 7107–7113. DOI: 10.1021/jf070397ren_GB
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11019/512
dc.descriptionpeer-revieweden_GB
dc.description.abstractThis paper takes a new approach to determining which sulfhydryl groups are exposed during the heat denaturation of bovine β-lactoglobulin A. The sulfhydryl groups exposed after heating were blocked with 5-((((2-iodoacetyl)amino)ethyl)amino)naphthalene-1-sulfonic acid (IAEDANS). The results show that IAEDANS is a suitable blocking agent, and its absorbance at 336 nm enabled the quantification of exposed sulfhydryl groups in a mixture of protein species by gel permeation chromatography. Combined with the specific fragmentation of bound IAEDANS by matrix-assisted laser desorption ionization (MALDI) MS/MS in negative ionization mode, this facilitated the identification of peptides that contained blocked cysteines after enzymatic digestion of the protein. During MALDI MS/MS of the peptides, in positive ionization mode, the IAEDANS molecule remained bound to the cysteines, making it possible to identify exactly which cysteine had been exposed after heating. In β-lactoglobulin A it was found that cysteine 66 and cysteine 160 were predominantly exposed regardless of the length of exposure to heat.en_GB
dc.description.sponsorshipTravel costs associated with exchanges of scientists between the authors’ laboratories were co-funded by the Enterprise Ireland / French Ministry for Foreign Affairs Ulysses Exchange Research Program. The cost of project work was supported by the Food Institutional Research Measure (FIRM) of the National Development Plan 2000-2006 (Ireland). J. Kehoe was funded by the Teagasc Walsh Fellowship Scheme
dc.language.isoenen_GB
dc.publisherAmerican Chemical Societyen_GB
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry;vol 55
dc.subjectβ-Lactoglobulinen_GB
dc.subjectFree sulfhydrylen_GB
dc.subjectIAEDANSen_GB
dc.subjectMALDI mass spectrometryen_GB
dc.titleDetermination of exposed sulphydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometryen_GB
dc.typeArticleen_GB
dc.identifier.rmisNFFM-0203-4764
dc.identifier.rmisMDDT-0103-5452
dc.identifier.doihttp://dx.doi.org/10.1021/jf070397r
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
dc.contributor.sponsorEnterprise Ireland
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine
dc.contributor.sponsorFrench Ministry for Foreign Affairs
refterms.dateFOA2018-01-12T07:55:10Z


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