Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

Fourier transform spectroscopy in the mid-infrared (400-5,000 cm⁻¹) (FT-IR) is being recognized as a powerful tool for analyzing chemical composition of food, with special concern to molecular architecture of food proteins. Unlike other spectroscopic techniques, it provides high-quality spectra with...

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Vydáno v:	Amino acids Ročník 38; číslo 3; s. 679 - 690
Hlavní autoři:	Carbonaro, M, Nucara, A
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Vienna Vienna : Springer Vienna 01.03.2010 Springer Vienna Springer Nature B.V
Témata:	Agglomeration Amino acids Analytical Chemistry Animals Biochemical Engineering Biochemistry Biomedical and Life Sciences Chemical composition dietary protein Dietary Proteins Food Food composition Food Technology Foods Fourier transform infrared spectroscopy Fourier transforms Humans Infrared spectroscopy Life Sciences Molecular structure molecular weight Neurobiology Protein Conformation Protein Denaturation Protein interaction Protein Stability Protein structure Protein Structure, Secondary Proteins Proteins - chemistry Proteomics Proteomics - methods Review Article Secondary structure Spectra Spectroscopy Spectroscopy, Fourier Transform Infrared - instrumentation Spectroscopy, Fourier Transform Infrared - methods Spectrum analysis Infrared spectroscopy FT-IR Food proteins Secondary structure
ISSN:	0939-4451, 1438-2199, 1438-2199
On-line přístup:	Získat plný text
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