Characterization of wines with liquid chromatography electrospray ionization mass spectrometry: Quantification of amino acids via ionization efficiency values

Gornischeff, Artur; Kruve, Anneli; Rebane, Riin

doi:10.1016/j.chroma.2020.461012

Cited by 5 publications

(1 citation statement)

References 21 publications

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“…It is interesting to note that the force deviation between the F-E curves obtained in DI water and DMSO for chitosan is much larger than that for chitin, indicating that the noncovalent bonding energy along a chitosan chain is larger than chitin. It has been widely reported that the amino group can be ionized through binding H + in solution [49]. H 3 O + on the side groups may further form by binding water molecules.…”

Section: The Elastic Behaviors Of Chitin and Chitosan In DI Water And...mentioning

confidence: 99%

Effect of Environmental pH on the Mechanics of Chitin and Chitosan: A Single-Molecule Study

Zhang,

Ji,

et al. 2024

Polymers

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Chitin and chitosan are important structural macromolecules for most fungi and marine crustaceans. The functions and application areas of the two molecules are also adjacent beyond their similar molecular structure, such as tissue engineering and food safety where solution systems are involved. However, the elasticities of chitin and chitosan in solution lack comparison at the molecular level. In this study, the single-molecule elasticities of chitin and chitosan in different solutions are investigated via atomic force microscope (AFM) based single-molecule spectroscopy (SMFS). The results manifest that the two macromolecules share the similar inherent elasticity in DOSM due to their same chain backbone. However, obvious elastic deviations can be observed in aqueous conditions. Especially, a lower pH value (acid environment) is helpful to increase the elasticity of both chitin and chitosan. On the contrary, the tendency of elastic variation of chitin and chitosan in a larger pH value (alkaline environment) shows obvious diversity, which is mainly determined by the side groups. This basic study may produce enlightenment for the design of intelligent chitin and chitosan food packaging and biomedical materials.

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Section: The Elastic Behaviors Of Chitin and Chitosan In DI Water And...mentioning

confidence: 99%

Effect of Environmental pH on the Mechanics of Chitin and Chitosan: A Single-Molecule Study

Zhang,

Ji,

et al. 2024

Polymers

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Amino Acids in Foods, Feeds, and Nutrition

Aristoy¹,

Toldrá²

2021

Kirk-Othmer Encyclopedia of Chemical Technology

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Amino acids are organic compounds which are essential for all living organisms because they play a double role in cells, either connected to each other as building blocks of proteins or free as intermediates in metabolism. This article summarizes the relationship between the structure of the different amino acids and their function and metabolism in living organisms. It deals with the importance of essential amino acids in human and animal nutrition, based on their availability, and their role as taste‐active compounds in food. The amino acid profile and digestibility are important determinants of the quality of dietary proteins. All methods available for the estimation of the nutritional value of food and feed and their amino acids bioavailability are based on the analysis of amino acids, especially the essential ones, or those that are indicators of the nutritional value (reactive lysine or methionine), or possible damages derived from food processing or preservation. Thus, the main methodologies for the analysis of total and free amino acids, which include extraction procedures, deproteinization, protein hydrolysis, derivatization, separation, and quantification of amino acids by means of liquid or gas chromatography or capillary electrophoresis, are discussed.

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Enhanced carboxypeptidase efficacies and differentiation of peptide epimers

Sung

Putman

et al. 2022

Analytical Biochemistry

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Characterization of wines with liquid chromatography electrospray ionization mass spectrometry: Quantification of amino acids via ionization efficiency values

Cited by 5 publications

References 21 publications

Effect of Environmental pH on the Mechanics of Chitin and Chitosan: A Single-Molecule Study

Effect of Environmental pH on the Mechanics of Chitin and Chitosan: A Single-Molecule Study

Amino Acids in Foods, Feeds, and Nutrition

Enhanced carboxypeptidase efficacies and differentiation of peptide epimers

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