Infrared study of gelatin conformations in the gel and sol states

被引：173

作者：

Prystupa, DA

Donald, AM

机构：

[1] Cavendish Laboratory, Cambridge CB3 0HE, Madingley Road

来源：

POLYMER GELS AND NETWORKS | 1996年 / 4卷 / 02期

基金：

英国生物技术与生命科学研究理事会;

关键词：

D O I：

10.1016/0966-7822(96)00003-2

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The conformation of gelatin during the gel melting process is monitored by Fourier Transform infrared spectroscopy, and the viability of this methodology for studying gelation is established. Changes are followed in the amide I component peaks, and these ave related to conformational changes. The temperature dependence of the component assigned to triple helical segments is in good agreement with a theoretical model of gel melting. Order is still observed to be present above the gel melting temperature and the conformational change occurs gradually through this temperature, with a significant proportion of beta-turns persisting in the sol state. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：87 / 110

页数：24

共 44 条

[1] FT-IR ANALYSIS OF JOJOBA PROTEIN CONFORMATIONS IN D2O [J].