OXIDATIVE CHANGES IN PROTEINS

蛋白质的氧化作用可能导致肽链断裂，

Oxidative attack of proteins may produce cleavage of the peptide chain, among other effects. The carboxyl end of such cleavage should contain low molecular weight non-amino acids as a signature of such cleavage. It is hoped to demonstrate this signature in cleaved proteins. HPLC and gas chromatograph/mass spectrometric analyses of low molecular weight volatile acids have been developed and attempts to demonstrate the presence of the acids in oxidized protein have been begun.