Proteomic identification of milk proteins in medieval building constructions

Abstrakt

The protein additives were added to mortars and plasters to modify their mechanical properties. In particular, milk and dairy products, animal glues and gelatine, ox blood, and whole eggs were used.

In this paper we focused on identification of protein additives in medieval building constructions.

Klíčová slova

• milk proteins
• additives
• building construction
• mass spectrometry