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Two-Dimensional Fourier Transform Near-Infrared Spectroscopy Study of Heat Denaturation of Ovalbumin in Aqueous Solutions

โœ Scribed by Wang, Yan; Murayama, Koichi; Myojo, Yoshiki; Tsenkova, Roumiana; Hayashi, Nobuyuki; Ozaki, Yukihiro

Book ID
121088707
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
252 KB
Volume
102
Category
Article
ISSN
0022-3654

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Modern protein Fourier transform infrared (FT-IR) spectroscopy has proven to be a versatile and sensitive technique, applicable to many aspects of protein characterization. The major practical drawback for the FT-IR spectroscopy of proteins is the large absorbance band of water, which overlaps the a