OXIDATIVE CHANGES IN PROTEINS

蛋白质的氧化攻击可产生肽链的断裂， 以及其他影响。 这种裂解的羧基端应含有 低分子量非氨基酸作为这种切割的标志。 希望在切割的蛋白质中证明这种特征。 hplc和 低分子量的气相色谱/质谱分析 挥发性酸已经被开发出来，并试图证明 氧化蛋白质中的酸的存在已经开始。

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.