FTIR study of secondary structure of bovine serum albumin and ovalbumin

摘要

Proteinsstructureisthecriticalfactorfortheirfunctioning.Fouriertransforminfraredspectroscopyprovidesapossibilitytoobtaininformationaboutsecondarystructureofproteinsindifferentstatesandalsoinawholebiologicalsamples.Infraredspectraofeggwhitefromtheuntreatedandhard-boiledhen'segg,andalsoofchickenovalbuminandbovineserumalbumininlyophilicformandinaqueoussolutionwerestudied.Lyophilizationofinvestigatedglobularproteinsisaccompaniedbythedecreaseofa-helixstructuresandtheincreaseinamountofintermolecularβ-sheets.AnalysisofinfraredspectrumofeggwhiteallowedtomakeanestimationofOVAsecondarystructureandtoobserveα-to-βstructuraltransformationasaresultoftheheatdenaturation...