2001
DOI: 10.1006/abio.2001.5337
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Fourier Transform Infrared Spectrometric Analysis of Protein Conformation: Effect of Sampling Method and Stress Factors

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Cited by 228 publications
(163 citation statements)
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“…Marco, V. D. W. et al [36] have studied protein conformation with the help of this technique. They have reported that changes in the amide bands in Fourier transform infrared spectra of proteins are attributed to alterations in protein secondary structure.…”
Section: Review Of the Literaturementioning
confidence: 99%
“…Marco, V. D. W. et al [36] have studied protein conformation with the help of this technique. They have reported that changes in the amide bands in Fourier transform infrared spectra of proteins are attributed to alterations in protein secondary structure.…”
Section: Review Of the Literaturementioning
confidence: 99%
“…Whenever necessary, residual contributions due to atmospheric water vapor and CO 2 were eliminated by subtraction of the corresponding spectra from the registered samples' spectra, in order to obtain a flat baseline between 2300 and 1850 cm À1 [29]. The resultant protein spectra were smoothed with a seven-point (13 cm…”
Section: Data Analysis Of Ftir Spectramentioning
confidence: 99%
“…There are several experimental methods available for determination of protein secondary structure, such as circular dichroism (CD) (Shanmugam & Polavarapu, 2006), nuclear magnetic resonance (NMR) , X-ray scattering and diffraction , calorimetry and fluorescence (Gelamo et al, 2002), diffuse reflectance (DR) (Ishida & Griffiths, 1993), electron paramagnetic resonance ESR (Gelamo et al, 2004), Raman (Bolton & Scherer, 1989), near infrared (NIR) (Wu et al, 2000) and IR spectroscopy (Cai & Singh, 1999;Grdadolnik & Maréchal, 2001a& 2001bJackson et al, 1989;Maréchal, 2004Maréchal, & 2003van de Weert et al, 2001;Zhang & Yan, 2005). The last has for many years been a promising technique for the determination of the secondary structure of proteins in that some peptide vibrations are sensitive to conformation (Harris & Chapman, 1992;Jackson & Mantsch, 1995).…”
Section: Proteinsmentioning
confidence: 99%