Infrared study of the effect of some solvents on the structural properties of soybean proteins |
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| Authors: | M. A. Moharram M. A. Fadel N. A. Hakeem W. A. Khalil Gehan Abdel Raouf |
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| Affiliation: | 1. Spectroscopic Department Physics Division National Research Center, Cairo University, Cairo, Egupt
2. Faculty of Science Biophysics Department, Cairo University, Cairo, Egypt
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| Abstract: | The effect of three groups of solvents classified according to their water miscibility on soybean proteins at 80°C and 100°C was investigated by following the changes in their infrared spectra. The results showed that, for immiscible solvents, the values of the absorbances ratios $$frac{{A 1660 cm^{ - 1} }}{{A 2950 cm^{ - 1} }}andfrac{{A 1530 cm^{ - 1} }}{{A 2950 cm^{ - 1} }}$$ depend on the nature of the solvents used and the temperature of treatment. It was, also, found that these absorbances ratios are influenced by number of carbon atoms, branching and dipole moment of the solvents. Furthermore, the results revealed that these ratios are temperature dependent. |
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