摘要
采用红外光谱法分析了酵母蛋白质的二级结构。测定了不同温度下酵母酰胺Ⅲ带的一维红外光谱、二阶导数红外光谱及去卷积红外光谱。结果表明:随着测量温度的升高,酵母中的蛋白质α-螺旋结构的红外吸收强度降低;而β-转角结构、无规卷曲结构和β-折叠结构红外吸收强度均有所增加。还研究了酵母酰胺Ⅲ带的二维红外光谱,以确定酵母中蛋白质红外吸收强度的变化次序,进一步证明了酵母蛋白质的β-折叠结构的热不稳定性。
Infrared spectroscopy was used to study the secondary structure of yeast proteins.One-dimensional and second-derivative infrared spectroscopy along with deconvolution infrared spectroscopy of amide Ⅲ bands at different temperature were measured.It was found that with increasing temperature,the infrared absorption intensity of theα-helix structure of yeast protein decreased,while the absorption intensities ofβ-turn,random coil andβ-sheet structures increased.Two-dimensional infrared spectroscopy of yeast amide Ⅲ bands was used to determine the order of the absorption band intensity changes.Thermal instability of theβ-sheet structure of yeast protein was further confirmed.
出处
《理化检验（化学分册）》
CAS
CSCD
北大核心
2015年第3期277-280,共4页
Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
基金
河北省科技厅科学技术研究与发展计划(10215687)
石家庄学院校级科研平台资助项目(XJPT008)
关键词
一维红外光谱
二阶导数红外光谱
去卷积红外光谱
二维红外光谱
酵母
蛋白质
二级结构
One-dimensional infrared spectroscopy
Second derivative infrared spectroscopy
Deconvolution infrared spectroscopy
Two-dimensional infrared spectroscopy
Yeast
Protein
Secondary structure
