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f1 1 GAOST_2_3_fullset(最终版)---印刷.pdf 2 01GOS_2_3_c14 -1 02GOS_2_3_c23 3 03GOS_2_3_pag1fm 4 04GOS_2_3_pag2fm 5 05GAOST_14 6 Proteomics-based analysis of functional proteins from fermented of compound wheat embryo Chinese medicine 6 1. Introduction 6 2. Materials and methods 7 2.1. Materials and reagents 7 2.2. Fermentation of CWECM 7 2.3. Determination of protein spectrum of fermentation supernatant 7 2.4. Software and database 7 2.5. Proteomic data analysis 7 3. Results and discussions 7 3.1. Change in pH value during fermentation 7 3.2. Determination of the protein spectrum of the fermentation supernatant 7 3.3. Identification and analysis of proteome and peptides within fermentation liquor 7 3.4. Analysis of functional proteins before and after fermentation 8 3.5. Functional structure analysis of P0C512 protein 9 3.6. Effect of fermentation on flavor peptide 9 4. Conclusions 9 Conflicts of Interest 10 Acknowledgment 10 References 10 06GAOST_13 11 DON reduction of wheat grain without compromising the lab-scale milling properties of flour 11 1. Introduction 11 2. Materials and methods 11 2.1. Materials 11 2.2. Moisture, ash content and breakage of wheat kernel 11 2.3. DON, APC an

Author

csiplon

Language

HU