Progress in determination of protein secondary structure by Fourier infrared spectroscopy and Raman spectroscopy

  • LIU Kelin ,
  • HE Yueshan ,
  • WANG Zhao ,
  • MA Changming ,
  • YUAN Xiaoyu ,
  • YU Xiaoling
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  • 1(Henan Agricultural University, Food Science and Technology Collage, Zhengzhou 450002, China)
    2(Henan Miracle Food Technology Co.LTD, Zhengzhou 450018, China)

Received date: 2022-04-08

  Revised date: 2022-06-14

  Online published: 2023-06-13

Abstract

Protein secondary structure is the structure formed by a polypeptide chain circling through a hydrogen bond, including α-helix, β-folding, β-turning, and random crimping. When the external conditions change, the secondary structure of the protein changes accordingly. Fourier infrared spectroscopy and Raman spectroscopy are the main methods to study the secondary structure of proteins at present. In this paper, the definition, principle, determination methods, advantages and disadvantages, application progress, and other aspects of protein secondary structure research methods were summarized, and topside meat was used to compare the difference between the two methods, hoping to provide a theoretical basis and data support for the selection of protein secondary structure determination method.

Cite this article

LIU Kelin , HE Yueshan , WANG Zhao , MA Changming , YUAN Xiaoyu , YU Xiaoling . Progress in determination of protein secondary structure by Fourier infrared spectroscopy and Raman spectroscopy[J]. Food and Fermentation Industries, 2023 , 49(10) : 293 -298 . DOI: 10.13995/j.cnki.11-1802/ts.031883

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