期刊文献+

白蛋白酸致变性的动态激光散斑研究 被引量:1

Investigation of acid induced denaturation of albumin by dynamic laser speckle method
下载PDF
导出
摘要 利用动态激光散斑法研究了白蛋白的酸致变性过程。基于动态散斑理论模拟生成了动态散斑序列图;利用模拟和实验散斑图生成的时间序列散斑图及其灰度共生矩阵对白蛋白的酸致变性过程进行了分析;最后用灰度共生矩阵的惯性矩和不同阶段的4幅散斑图的平均对比度图分析了不同阶段白蛋白胶体溶液中微粒数量和尺寸的变化。理论模拟和实验研究显示,在白蛋白酸致变性过程中,胶体溶液中的蛋白质微粒的运动由剧烈逐渐变得缓慢;同时,微粒数量减少而微粒尺寸增加。研究结果表明,动态激光散斑法是一种实时、快速、有效地研究白蛋白变性过程的新型检测手段。 The process of the acid-induced denaturation of albumin was studied by using a dynamic laser speckle method in this paper. The dynamic speckle pattern sequences were generated based on the dynamic speckle theory, then the acid induced denaturation process of the albumin was analyzed with the Time History Speckle Patterns(THSP) and its Gray Level Co-occurrence Matrix(GLCM) obtained from simulation and experiments. Furthermore, this denaturation-induced process was investigated by using the inertia moment of the GLCM and the mean contrast methods. The theoretical simulation and the experiment results inducate that the protein particle movement changes from high activity to low activity gradually in the colloid solution during the denaturation process, meanwhile, the quantity of the protein particles decreases while its size increases. These results show that the dynamic laser speckle method is a real-time, quick and effective method to study the acid-induced denaturation of the albumin.
出处 《中国光学与应用光学》 2009年第5期426-431,共6页 Chinese Optics and Applied Optics Abstracts
关键词 白蛋白 酸致变性 激光散斑法 动态测量 albumin acid-induced denaturation laser speckle method dynamic measurement
  • 相关文献

参考文献10

  • 1ROMERO G G,MARTINEZ C C,ALAN S E E,et al.Bio-speckle activity applied to the assessment of tomato fruit ripe-ning[].Biosystems Eng.2009
  • 2Yoshinori Mine.Recent advances in the understanding of egg white protein functionality[].Trends in Food Science and Technology.1995
  • 3Karen M McNally,,Brian S.Sorg,,Naresh C.Bhavarajuetal.Optical and thermal characterization of albumin proteinsolders[].Applied Optics.1999
  • 4Mireille Weijers,Els H.A de Hooga,,Martien A.Cohen Stuart et al.Heat-induced formation of ordered structures ofovalbumin at low ionic strength studied by small angle X-rayscattering[].Colloids and Surfaces A:PhysicochemEngAspects.2005
  • 5Naotoshi Matsudomi,Hidekazu Takahashi,Takeshi Miyata.Some Structural Properties of Ovalbumin Heated at 80 ℃ in the Dry State[].Food Research International.2001
  • 6Jr R.B.,Fabbro I.M.,Borem F.M.et al.Assessment ofseed viability by laser speckle techniques[].BiosystemsEngineering.2003
  • 7M Pajuelo,G Baldwin,H Rabal,N Cap,R Arizaga,M Trivi.Bio-speckle assessment of bruising in fruits[].Optics and Lasers in Engineering.2003
  • 8Y. Piederriere,J. Cariou,Y. Guern, et al.Scattering through fluids: speckle size measurement and Monte Carlo simulations close to and into the multiple scattering[].Optics Express.2004
  • 9Y. Piederrière,J. Le Meur,J. Cariou, et al.Particle aggregation monitoring by speckle size measurement; application to blood platelets aggregation[].Optics Express.2004
  • 10Y.Piederrière,,F.Boulvert,,J.Cariou et al.Backscatteredspeckle size as a function of polarization:influence of particle-size and-concentration[].Optics Express.2005

同被引文献10

引证文献1

二级引证文献9

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部