摘要
测定了不同温度下面粉蛋白质酰胺Ⅲ带的一维红外光谱,二阶导数红外光谱和去卷积红外光谱。研究发现:随着测定温度的升高,面粉蛋白质中的α-螺旋结构的、β-转角结构、无规卷曲结构和β-折叠结构红外吸收强度均有所增加。进一步研究了面粉蛋白质酰胺Ⅲ带的二维红外光谱。研究发现:随着测定温度的升高,面粉中蛋白质酰胺Ⅲ带的红外吸收强度变化快慢趋势是:1312cm-1(α-螺旋结构)>1285cm-1(β-转角结构)>1260cm-1(无规卷曲结构)>1229cm-1(β-折叠结构)。
The one-dimensional infrared spectroscopy,second-derivative infrared spectroscopy and deconvolution infrared spectroscopy of flour protein amideⅢ bands at different temperature were measured.With the rising of temperature,infrared absorption intensity rised of flour proteinα-helix structure,β-turn structure,random coil structure andβ-sheet structure.Two-dimensional infrared spectroscopy of flour protein amideⅢ bands were studied to determine the sequence of intensity changes.It had been found that the sequence of intensity changes was 1312cm^-1（α-helix structure） 〉1285cm^-1（β-turn structure） 〉1260cm^-1（random coil structur）〉 1229cm^-1（β-sheet structure）as the temperature was raised.
出处
《光散射学报》
北大核心
2015年第1期82-86,共5页
The Journal of Light Scattering
基金
河北省科技厅科学技术研究与发展计划课题(10215687)
石家庄市科学技术研究与发展计划课题(131500142A)
关键词
一维红外光谱
二阶导数红外光谱
去卷积红外光谱
二维红外光谱
酰胺Ⅲ带
蛋白质二级结构
one-dimensional infrared spectroscopy
second-derivative infrared spectroscopy
deconvolution infrared spectroscopy
two-dimensional infrared spectroscopy
amide Ⅲ band
protein secondary structure
