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溶液中pH对蛋白质乳化能力影响的拉曼光谱研究
Authors
刘会洲
王斌
Publication date
1 January 2000
Publisher
Abstract
本工作采用 FT- Raman光谱仪对不同的 p H值的蛋白质水溶液多次扫描 ,采用酰胺 带的谱图作曲线拟合 ,并以子峰面积表征对应二级结构含量 ,得出二级结构的变化与蛋白质水溶液与乙酸丁酯混合后乳化能力变化的关系。结果表明 :蛋白质分子对 p H变化的敏感程度不一样。蛋白质分子结构的改变是引起蛋白质水溶液在有机溶液中乳化的一个重要因
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Institutional Repository of Institute of Process Engineering, CAS (IPE-IR)
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oai:ir.ipe.ac.cn:122111/7255
Last time updated on 09/11/2016
Institutional Repository of Institute of Process Engineering, CAS (IPE-IR)
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oai:ir.ipe.ac.cn:122111/44197
Last time updated on 11/04/2021
Institutional Repository of Institute of Process Engineering, CAS (IPE-IR)
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oai:ir.ipe.ac.cn:122111/35802
Last time updated on 05/12/2019