FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 62-65.doi: 10.7506/spkx1002-6630-201115015

• Basic Research • Previous Articles     Next Articles

Mass Spectral Analysis of Phosphorylated Peptides Formed under Dry Heating Conditions

TU Zong-cai1,WANG Hui1,CHEN Gang1,LIU Cheng-mei1,LIU Guang-xian2,XIAO Hui3   

  1. (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Food Research Centre, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China; 3. Albert Einstein College of Medicine, Yeshiva University, New York 10461, USA)
  • Online:2011-08-15 Published:2011-07-26

Abstract: Two peptide models such as peptide A and peptide B containing serine (S), threonine (T) and tyrosine (Y) were built. The phosphorylation of both peptides was carried out under dry heating conditions. The phosphorylation sites were determined using FT-ICR MS and LTQ-ETD MS/MS. FT-ICR analysis revealed one phosphorlyated site in either peptide under dry heating conditions. In addition, LTQ-ETD MS/MS analysis revealed obvious characteristic peaks of phosphorylated S and Y in peptide A. It was difficult to determine the phosporlyation of T due to the overlapped characteristic peaks of phosphorylated Y and T. However, the LTQ-ETD MS/MS spectrum of peptide B only revealed the phosphorylation of S without the phosphorylation of T. In summary, S and Y were easier to be phosphorylated than T in the same peptide under dry heating conditions.

Key words: phosphorylation, peptide, Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS), electron transfer dissociation mass spectrometry-mass spectrometry (ETD MS-MS)

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