Characterising protein, salt and water interactions with combined vibrational spectroscopic techniques

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 679-686

  Perisic, Nebojsa ^a,b   Afseth, Nils Kristian ^a   Ofstad, Ragni ^a   Hassani, Sahar ^a,b   Kohler, Achim ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Amino acid residues; CPCA; FTIR; KCl; MgSO4; Multi block; NaCl; NIR; Protein secondary structure; Raman

Indexed keywords

AMINO ACID RESIDUES; CPCA; FTIR; KCL; MGSO4; MULTI-BLOCK; NACL; NIR; PROTEIN SECONDARY STRUCTURE; RAMAN;

AMIDES; AMINO ACIDS; HYDRATION; INFRARED DEVICES; NEAR INFRARED SPECTROSCOPY; POSITIVE IONS; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE; TISSUE; VIBRATIONAL SPECTROSCOPY;

PROTEINS;

AROMATIC AMINO ACID; MAGNESIUM SULFATE; POTASSIUM CHLORIDE; PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; HYDRATION; MICROSCOPY; MUSCLE TISSUE; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN ANALYSIS; PROTEIN SECONDARY STRUCTURE; RAMAN SPECTROMETRY; VIBRATION;

KINETICS; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; PROTEIN BINDING; PROTEIN STRUCTURE, SECONDARY; PROTEINS; SODIUM CHLORIDE; SPECTRUM ANALYSIS; WATER;

EID: 84870719820     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.117     Document Type: Article

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