Spectroscopic Theory for Chemical Imaging

Pelletier, M. J.; Pelletier, C. C.

doi:10.1002/9780470768150.ch1

Cited by 10 publications

(12 citation statements)

References 48 publications

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“…Visible light will be greatly scattered and absorbed within the depth of just a few hundred microns. The relatively low absorptivity in the near‐infrared spectral region allow light to be detected after many scattering events in inhomogeneous materials (Pelletier and Pelletier ). This makes NIR region a good spectral region for performing nondestructive measurements on thick or bulky biological specimens (Wetzel ).…”

Section: Introductionmentioning

confidence: 99%

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

ElMasry

Nakauchi

2015

Food Science & Nutrition

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A simulation method for approximating spectral signatures of minced meat samples was developed depending on concentrations and optical properties of the major chemical constituents. Minced beef samples of different compositions scanned on a near‐infrared spectroscopy and on a hyperspectral imaging system were examined. Chemical composition determined heuristically and optical properties collected from authenticated references were simulated to approximate samples' spectral signatures. In short‐wave infrared range, the resulting spectrum equals the sum of the absorption of three individual absorbers, that is, water, protein, and fat. By assuming homogeneous distributions of the main chromophores in the mince samples, the obtained absorption spectra are found to be a linear combination of the absorption spectra of the major chromophores present in the sample. Results revealed that developed models were good enough to derive spectral signatures of minced meat samples with a reasonable level of robustness of a high agreement index value more than 0.90 and ratio of performance to deviation more than 1.4.

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Section: Introductionmentioning

confidence: 99%

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

ElMasry

Nakauchi

2015

Food Science & Nutrition

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“…Tyrosine and phenylalanine and tryptophan residues were visible in the structures of both α‐La proteins, evident from the peaks at 1,183/1,178, 1,125/1,126, and 759/760 cm −1 . The SS stretching mode gives Raman signals between 480 and 510 cm −1 and disulfide bands were detected at 504 and 482 cm −1 in I‐α‐La and C‐α‐La Raman data, respectively. In both nanotube spectra, various shifts, peak losses and new peaks were observed most probably due to rearrangement of the peptides into nanotubes and fibrils.…”

Section: Resultsmentioning

confidence: 94%

Nanotubular structures developed from whey‐based α‐lactalbumin fractions for food applications

Tarhan

Harsa

2014

Biotechnology Progress

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Whey proteins have high nutritional value providing use in dietary purposes and improvement of technological properties in processed foods. Functionality of the whey-based a-lactalbumin (a-La) may be increased when assembled in the form of nanotubes, promising novel potential applications subject to investigation. The purpose of this study was to extract highly pure a-La from whey protein isolate (WPI) and whey powder (WP) and to construct protein nanotubes from them for industrial applications. For protein fractionation, WPI was directly fed to chromatography, however, WP was first subjected to membrane filtration and the retentate fraction, whey protein concentrate (WPC), was obtained and then used for chromatographic separation. a-La and, additionally b-Lg, were purified at the same batches with the purities in the range of 95%-99%. After enzymatic hydrolysis, WPI-based a-La produced chain-like and long nanotubules with 20 nm width while WPC-based a-La produced thinner, miscellaneous, and fibril-like nanostructures by self-assembly. Raman and FT-IR spectroscopies revealed that a-La fractions, obtained from both sources and the nanostructures, developed using both fractions have some structural differences due to conformation of secondary structure elements. Nanotube formation induced gelation and nanotubular gel network entrapped a colorant uniformly with a transparent appearance. Dairy-based a-La protein nanotubules could be served as alternative gelling agents and the carriers of natural colorants in various food processes.

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“…All molecules show oscillatory behaviour above absolute zero of temperature (16,17). The intensity of these molecular vibrations depends on temperature and is remarkably high at the temperature of living systems.…”

Section: The Vibrational Hypothesismentioning

confidence: 98%

“…The functional groups in a macromolecule dominate the vibration pattern, while the mass of carbon hydrogen bonds exhibits only uncharacteristic vibration. The characteristics of the molecular vibration are in detail described in excellent articles and books dealing with spectroscopic theory (16,17). Molecular vibrations continuously create electromagnetic radiation consisting of uncharacteristic heat radiation and a specific pattern with characteristic peaks caused by the vibration of the functional groups of the molecule.…”

Section: The Vibrational Hypothesismentioning

confidence: 99%

Hypothesis on interactions of macromolecules based on molecular vibration patterns in cells and tissues

Jaross

2018

Front Biosci

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The molecular vibration patterns of structure-forming macromolecules in the living cell create very specific electromagnetic frequency patterns which might be used for information on spatial position in the three-dimensional structure as well as the chemical characteristics. Chemical change of a molecule results in a change of the vibration pattern and thus in a change of the emitted electromagnetic frequency pattern. These patterns have to be received by proteins responsible for the necessary interactions and functions. Proteins can function as resonators for frequencies in the range of 1013-1015 Hz. The individual frequency pattern is defined by the amino acid sequence and the polarity of every amino acid caused by their functional groups. If the arriving electromagnetic signal pattern and the emitted pattern of the absorbing protein are matched in relevant parts and in opposite phase, photon energy in the characteristic frequencies can be transferred resulting in a conformational change of that molecule and respectively in an increase of its specific activity. The electromagnetic radiation is very weak. The possibilities to overcome intracellular distances are shown. The motor-driven directed transport of macromolecules starts in the Golgi apparatus. The relevance of molecular interactions based on this signaling for the induction and navigation in the intracellular transport is discussed.

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Spectroscopic Theory for Chemical Imaging

Cited by 10 publications

References 48 publications

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

Nanotubular structures developed from whey‐based α‐lactalbumin fractions for food applications

Hypothesis on interactions of macromolecules based on molecular vibration patterns in cells and tissues

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