Protein Stability Monitored by Fourier Transform Infrared Spectrometry

摘要

Degradation of proteins during storage or processing is a major concern in both manufacturing and research. A detailed structural analysis is often not required; a simple, fast, "good/bad" determination is needed. Fourier transform infrared spectrometry can make this discrimination, provided proper care in data collection is taken. This paper outlines the challenges, limitations, and potential of FTIR, and gives an example involving the temperature-induced changes in bovine serum albumin.