Application of Raman spectroscopy for the determination of proteins denaturation and amino acids decomposition temperature

Raman spectroscopy was employed to study the thermal denaturation of three different proteins, bovine serum albumin (BSA), lysozyme, ovalbumin; and the decomposition temperature of three amino acids, L-glutamine, L- cysteine, and L-alanine, all of them as lyophilized powders. All the Raman bands observed in the spectra obtained were recorded and analyzed at preset heating temperatures. The results obtained for either protein denaturation temperature TD and amino acid decomposition temperatures TM-dc, were compared with those measured by differential scanning calorimetry (DSC). The DSC and Raman results were additionally corroborated with a thermogravimetric analysis (TGA) for the case of proteins. This exercise indicated almost complete coincidence in the determination of these transition temperatures between the three techniques, evidencing the applicability of Raman spectroscopy in the study of denaturation and decomposition temperatures of proteins and amino acids.

Automated summary

Raman spectroscopy was used to study the thermal denaturation of three different proteins and the decomposition temperature of three amino acids. The results obtained were compared with those measured by DSC and TGA, showing the applicability of Raman spectroscopy in studying the denaturation and decomposition temperatures of proteins and amino acids.