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Article: Study of acetylated food proteins by Raman spectroscopy

TitleStudy of acetylated food proteins by Raman spectroscopy
Authors
KeywordsAcetylation
Egg white
Proteins
Raman spectroscopy
Soy protein isolates
Whey protein isolates
Issue Date2004
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2004, v. 69 n. 3, p. FCT206-FCT213 How to Cite?
AbstractThree food proteins, soy protein isolates, spray-dried egg white, and whey protein isolates, were acetylated to varying levels, and the extent of modification was determined by wet chemistry methods. Raman spectra of the modified proteins were obtained. A new C=O stretching vibration was observed at 1737 cm -1 and was attributed to ester carbonyl groups appended to the proteins during acetylation. Calibration curves were obtained by plotting the intensity ratio of this Raman band to the 1003 cm -1 phenylalanine stretching band against the extent of substituted hydroxyl groups. Linear fits were obtained with correlation coefficient r > 0.9979. The Raman spectral data were also analyzed to study the effect of acetylation on the conformation of the 3 proteins. Marked conformational changes were observed in the modified proteins.
Persistent Identifierhttp://hdl.handle.net/10722/68392
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
References

 

DC FieldValueLanguage
dc.contributor.authorZhao, Yen_HK
dc.contributor.authorMa, CYen_HK
dc.contributor.authorYuen, SNen_HK
dc.contributor.authorPhillips, DLen_HK
dc.date.accessioned2010-09-06T06:04:13Z-
dc.date.available2010-09-06T06:04:13Z-
dc.date.issued2004en_HK
dc.identifier.citationJournal Of Food Science, 2004, v. 69 n. 3, p. FCT206-FCT213en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68392-
dc.description.abstractThree food proteins, soy protein isolates, spray-dried egg white, and whey protein isolates, were acetylated to varying levels, and the extent of modification was determined by wet chemistry methods. Raman spectra of the modified proteins were obtained. A new C=O stretching vibration was observed at 1737 cm -1 and was attributed to ester carbonyl groups appended to the proteins during acetylation. Calibration curves were obtained by plotting the intensity ratio of this Raman band to the 1003 cm -1 phenylalanine stretching band against the extent of substituted hydroxyl groups. Linear fits were obtained with correlation coefficient r > 0.9979. The Raman spectral data were also analyzed to study the effect of acetylation on the conformation of the 3 proteins. Marked conformational changes were observed in the modified proteins.en_HK
dc.languageengen_HK
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectAcetylationen_HK
dc.subjectEgg whiteen_HK
dc.subjectProteinsen_HK
dc.subjectRaman spectroscopyen_HK
dc.subjectSoy protein isolatesen_HK
dc.subjectWhey protein isolatesen_HK
dc.titleStudy of acetylated food proteins by Raman spectroscopyen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-1147&volume=69&spage=206&epage=213&date=2004&atitle=Study+of+acetylated+food+proteins+by+Raman+spectroscopyen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.emailPhillips, DL: phillips@hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.identifier.authorityPhillips, DL=rp00770en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/j.1365-2621.2004.tb13359.x-
dc.identifier.scopuseid_2-s2.0-1942537837en_HK
dc.identifier.hkuros91774en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-1942537837&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume69en_HK
dc.identifier.issue3en_HK
dc.identifier.spageFCT206en_HK
dc.identifier.epageFCT213en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridZhao, Y=14059361400en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK
dc.identifier.scopusauthoridYuen, SN=7103160942en_HK
dc.identifier.scopusauthoridPhillips, DL=7404519365en_HK

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