Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food.

Autor: Agyei D; Department of Food Science, University of Otago, Dunedin, 9054, New Zealand., Acquah C; Curtin Sarawak Research Institute, Curtin University, 98009, Sarawak, Malaysia.; Department of Chemical Engineering, Curtin University, 98009, Sarawak, Malaysia., Tan KX; Curtin Sarawak Research Institute, Curtin University, 98009, Sarawak, Malaysia.; Department of Chemical Engineering, Curtin University, 98009, Sarawak, Malaysia., Hii HK; Department of Chemical Engineering, Curtin University, 98009, Sarawak, Malaysia., Rajendran SRCK; Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, Sydney, NS, B1P 6L2, Canada., Udenigwe CC; School of Nutrition Sciences, University of Ottawa, Ottawa, ON, K1N 6N5, Canada., Danquah MK; Curtin Sarawak Research Institute, Curtin University, 98009, Sarawak, Malaysia. mkdanquah@curtin.edu.my.; Department of Chemical Engineering, Curtin University, 98009, Sarawak, Malaysia. mkdanquah@curtin.edu.my.

Publikováno v: Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2018 Jan; Vol. 410 (2), pp. 297-306. Date of Electronic Publication: 2017 Sep 07.