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Raman Spectral Analysis in the C−H Stretching Region of Proteins and Amino Acids for Investigation of Hydrophobic Interactions
Abstract
Raman spectra of amino acids showed complexity in the C-H stretching region (2800-3100 cm(-)(1)) attributed to diversity of CH, CH(2), and CH(3) groups in the side chains, ionization state, and microenvironment. The involvement of specific amino acids in the C-H stretching region of selected proteins, namely, lysozyme, alpha-lactalbumin, beta-lactoglobulin, and their binary mixtures, was investigated by deconvolution using maximum likelihood techniques. The main protein band near 2940 cm(-)(1) was attributed not only to aromatic and aliphatic amino acids but also to many other amino acids. A band near 3065 cm(-)(1) was assigned to aromatic residues, whereas bands near 2880 and 2900 cm(-)(1) corresponded primarily to aliphatic amino acids. Heating at 90 degrees C increased relative intensity near 2940 cm(-)(1) and decreased relative intensity at 2895-2902 cm(-)(1) for lysozyme and its mixtures with alpha-lactalbumin or beta-lactoglobulin. Additional bands at 2812 or 2838 and 3003 cm(-)(1) were observed after heating or in 8 M deuterated urea, reflecting changes upon denaturation.
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Cited by
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Beams, R., Gustavo Cançado, L., & Novotny, L. (2015) · Journal of Physics: Condensed Matter · doi:10.1088/0953-8984/27/8/083002 · Cited by 709
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BADII, F., & HOWELL, N. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.06.006 · Cited by 342
Self-citationPreparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
Mhd Sarbon, N., Badii, F., & Howell, N. K. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.05.009 · Cited by 260
Self-citationJiang, W., Athanasiadou, D., Zhang, S., Demichelis, R., Koziara, K. B., Raiteri, P., Nelea, V., Mi, W., Ma, J.-A., Gale, J. D., et al. (2019) · Nature Communications · doi:10.1038/s41467-019-10383-x · Cited by 37
Metadata
- Authors
- Howell, N. K., Arteaga, G., Nakai, S., & Li-Chan, E. C. Y.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-02-02
- Volume
- 47
- Issue
- 3
- Pages
- 924-933
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2076601495
- Cited by
- 220
- References
- 0
- FWCI
- 1.65
- Type
- journal article
- Language
- en
- Open access
- closed
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- Howell, N. K., Arteaga, G., Nakai, S., & Li-Chan, E. C. Y. (1999). Raman Spectral Analysis in the C−H Stretching Region of Proteins and Amino Acids for Investigation of Hydrophobic Interactions. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf981074l
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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