【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。更多还原

【Abstract】 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.更多还原