J Leonil

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. ncbi request reprint Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides
    J Leonil
    INRA Laboratoire de Recherches de Technologie Laitière, Rennes, France
    J Chromatogr A 881:1-21. 2000
  2. ncbi request reprint Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-beta-lactoglobulin conjugates heated near neutral pH
    S Bouhallab
    Laboratoire de Recherches de Technologie Laitière, INRA, Rennes Cedex, France
    J Agric Food Chem 47:1489-94. 1999
  3. ncbi request reprint Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved
    V Gagnaire
    Laboratoire de Recherche et de Technologie laitière, Institut National de la Recherche Agronomique, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
    J Agric Food Chem 49:4402-13. 2001
  4. ncbi request reprint Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site
    J Leonil
    Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laltière, Rennes, France
    J Dairy Sci 80:2270-81. 1997
  5. ncbi request reprint Heterogeneity of the bovine kappa-casein caseinomacropeptide, resolved by liquid chromatography on-line with electrospray ionization mass spectrometry
    D Molle
    Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, Rennes, France
    J Chromatogr A 708:223-30. 1995

Detail Information

Publications5

  1. ncbi request reprint Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides
    J Leonil
    INRA Laboratoire de Recherches de Technologie Laitière, Rennes, France
    J Chromatogr A 881:1-21. 2000
    ..Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products...
  2. ncbi request reprint Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-beta-lactoglobulin conjugates heated near neutral pH
    S Bouhallab
    Laboratoire de Recherches de Technologie Laitière, INRA, Rennes Cedex, France
    J Agric Food Chem 47:1489-94. 1999
    ..These results suggested that bound lactose, through steric hindrance and high surface hydrophilicity, prevents the thiol-disulfide exchange reactions of the polymerization-aggregation process of lactose-beta-lactoglobulin conjugates...
  3. ncbi request reprint Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved
    V Gagnaire
    Laboratoire de Recherche et de Technologie laitière, Institut National de la Recherche Agronomique, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
    J Agric Food Chem 49:4402-13. 2001
    ..Moreover, peptidases from starters were also active throughout ripening, presumably like those from nonstarter lactic acid bacteria, in contrast to those from propionic acid bacteria...
  4. ncbi request reprint Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site
    J Leonil
    Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laltière, Rennes, France
    J Dairy Sci 80:2270-81. 1997
    ..In addition, collision-activated dissociation performed on the lactosylated peptide beta-LG (f 46-51) showed the rearrangement reactions occurring during the fragmentation process by electrospray. A mechanism is proposed...
  5. ncbi request reprint Heterogeneity of the bovine kappa-casein caseinomacropeptide, resolved by liquid chromatography on-line with electrospray ionization mass spectrometry
    D Molle
    Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, Rennes, France
    J Chromatogr A 708:223-30. 1995
    ..A minor form, diphosphorylated with one disialylated chain, was also detected. From these results, it was shown that the on-line coupling of HPLC with ESI-MS offers a very promising alternative for the analysis of complex mixtures...