Mass spectrometric studies of proteins in fresh egg and aged egg tempera paint films
The proteinaceous fraction in fresh egg, delipidated egg yolk, and paint films made with pigmented and non-pigmented egg tempera were investigated using HP-SEC, MALDI-TOFMS and ESI-FTMS. HP-SEC of 6 M urea extracts points to changes in MW distribution after ageing of egg tempera films. Ageing and the presence of inorganic pigments strongly decreases the extractability of the proteins in tempera paint. This correlates well with the autoxidation observed in the lipid fractions.
|Editor||E.J. Karjalainen , A.E. Hesso , J.E. Jalonen , U.P. Karjalainen|
Peulvé, S, Boon, J.J, Duursma, M.C, van den Brink, O.F, O'Connor, P.B, & Heeren, R.M.A. (1998). Mass spectrometric studies of proteins in fresh egg and aged egg tempera paint films. In E.J Karjalainen, A.E Hesso, J.E Jalonen, & U.P Karjalainen (Eds.), Advances in Mass Spectrometry ; Vol. 14 : Proceedings of the 14th International Mass Spectrometry Conference held in Tampere 25-29 August 1997 (pp. 1–15). Amsterdam: Elsevier.