Protein Analysis Using FTIR
- Analysis on Changes of Secondary Structures in Egg White Proteins Caused by Thermal Denaturation -

This article describes investigating the changes that occur in the secondary structures of proteins caused by thermal denaturation. The changes were probed based on second derivative and curve fitting of the spectra measured when egg white containing proteins abundantly was heated from 40 to 100 °C using a heatable three-reflection ATR accessory.

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Molecular Spectroscopy, FTIR Spectroscopy
chicken egg, egg white, amide I, protein, secondary structure, curve fitting, second derivative, α-helix, β-sheet, thermal denaturation, Pharmaceutical, Life Science, IRTracer™-100
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