کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605382 880344 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy
چکیده انگلیسی

Generalized 2D correlation spectroscopy (COS) has been applied to FTIR spectra of porcine plasma proteins to elucidate the sequence of events leading to pH- and/or thermal-induced protein unfolding and aggregation. Changes in the amide I′ region of the infrared spectra (in the pH range between 7.5 and 4.5, at 0.5 pH intervals) at 30 °C were especially evident as the pH approached the pI of serum albumin (4.8), with the globulin fraction in the plasma proteins undergoing denaturation prior to serum albumin. The effect of increasing temperature (from 30 to 90 °C, in increments of 5 °C) on the secondary structure of the plasma proteins at pHs in the range of 7.5–6.0 revealed that a decrease in alpha-helical structures is taken place previously to diminish native beta-sheets. So, the overall results of this study demonstrate that serum albumin and the globulin fraction differ in their sensitivity to pH and temperature.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 3, May 2009, Pages 874–879
نویسندگان
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