File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Study of thermal aggregation and gelation of oat globulin by Raman spectroscopy

TitleStudy of thermal aggregation and gelation of oat globulin by Raman spectroscopy
Authors
Issue Date2003
PublisherIOS Press.
Citation
Spectroscopy, 2003, v. 17, p. 417-428 How to Cite?
AbstractThermal aggregation and gelation of oat globulin were studied by FT-NIR Raman spectroscopy. The buffer-soluble aggregates exhibited a Raman spectrum similar to that of the unheated control, whereas the insoluble aggregates showed intensity increases in the tryptophan, C–H bending and C–H stretching bands, and a decrease in the tyrosine doublet (I850 /I830), suggesting protein denaturation. However, analysis of the amide I region using Raman Spectral Analysis Package (RASP) program revealed marked decreases in α-helical and increases in β-sheet structure in both soluble and insoluble aggregates. Similar conformational changes were also observed in the heat-induced oat globulin gels, and may be attributed to realignment of molecular segments and formation of intermolecular β-sheet structures. Thermal gelation under the influence of different chaotropic salts showed some shifts in band positions and changes in band intensity, following the lyotropic series of anions. Several protein structure perturbants, including sodium dodecyl sulfate, dithiothreitol, urea and sodium laurate, were found to affect the Raman spectral characteristics of oat globulin gels. The data suggest that changes in gelling properties of oat globulin by these chemicals may be related to conformational changes of the protein during gelation.
Persistent Identifierhttp://hdl.handle.net/10722/68357
ISSN
2014 Impact Factor: 0.836
2015 SCImago Journal Rankings: 0.217
References

 

DC FieldValueLanguage
dc.contributor.authorMa, CY-
dc.contributor.authorRout, MK-
dc.contributor.authorPhillips, DL-
dc.date.accessioned2010-09-06T06:03:53Z-
dc.date.available2010-09-06T06:03:53Z-
dc.date.issued2003-
dc.identifier.citationSpectroscopy, 2003, v. 17, p. 417-428-
dc.identifier.issn0712-4813-
dc.identifier.urihttp://hdl.handle.net/10722/68357-
dc.description.abstractThermal aggregation and gelation of oat globulin were studied by FT-NIR Raman spectroscopy. The buffer-soluble aggregates exhibited a Raman spectrum similar to that of the unheated control, whereas the insoluble aggregates showed intensity increases in the tryptophan, C–H bending and C–H stretching bands, and a decrease in the tyrosine doublet (I850 /I830), suggesting protein denaturation. However, analysis of the amide I region using Raman Spectral Analysis Package (RASP) program revealed marked decreases in α-helical and increases in β-sheet structure in both soluble and insoluble aggregates. Similar conformational changes were also observed in the heat-induced oat globulin gels, and may be attributed to realignment of molecular segments and formation of intermolecular β-sheet structures. Thermal gelation under the influence of different chaotropic salts showed some shifts in band positions and changes in band intensity, following the lyotropic series of anions. Several protein structure perturbants, including sodium dodecyl sulfate, dithiothreitol, urea and sodium laurate, were found to affect the Raman spectral characteristics of oat globulin gels. The data suggest that changes in gelling properties of oat globulin by these chemicals may be related to conformational changes of the protein during gelation.-
dc.languageeng-
dc.publisherIOS Press.-
dc.relation.ispartofSpectroscopy-
dc.rightsSpectroscopy. Copyright © I O S Press.en_HK
dc.titleStudy of thermal aggregation and gelation of oat globulin by Raman spectroscopy-
dc.typeArticle-
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0712-4813&volume=17&spage=417&epage=428&date=2003&atitle=Study+of+thermal+aggregation+and+gelation+of+oat+globulin+by+Raman+spectroscopyen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hk-
dc.identifier.emailPhillips, DL: phillips@hku.hk-
dc.identifier.authorityMa, CY=rp00759-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1155/2003/752027-
dc.identifier.scopuseid_2-s2.0-0037882040en_HK
dc.identifier.hkuros81004-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0037882040&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17-
dc.identifier.issue2-3en_HK
dc.identifier.spage417-
dc.identifier.epage428-
dc.publisher.placeNetherlands-
dc.identifier.scopusauthoridMa, CY=7402924944en_HK
dc.identifier.scopusauthoridRout, MK=16036793300en_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats