Infrared study of the effect of some solvents on the structural properties of soybean proteins期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Infrared study of the effect of some solvents on the structural properties of soybean proteins

Authors:

M A Moharram M A Fadel N A Hakeem W A Khalil and Gehan Abdel Raouf

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

$\frac{{A 1660 cm^{ - 1} }}{{A 2950 cm^{ - 1} }}and\frac{{A 1530 cm^{ - 1} }}{{A 2950 cm^{ - 1} }}$

Keywords:
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