期刊
FOOD CHEMISTRY
卷 87, 期 3, 页码 477-481出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2003.12.032
关键词
Raman spectroscopy; acetylation; soy protein isolates
Soy protein isolates were chemically modified with varying amounts of acetic anhydride, and the extent of O-esterification was determined by a standard wet chemistry method. Raman spectra of the modified soy proteins were obtained. A characteristic 1737 cm(-1) C=O vibrational band was observed and its intensity was dependent on the degree of O-esterification. The ratio of intensity of the 1737 cm(-1) band to a 1003 cm(-1) phenylalanine stretch band (used as an internal standard) was plotted against the extent of O-esterification determined chemically. A linear fit was obtained with a correlation coefficient (R-2) of 0.9986. Hence, Raman spectroscopy represents a rapid non-destructive method to determine the degree of O-esterification in food proteins. Published by Elsevier Ltd.
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