With increased concern for environmental impact, improving health and controlling cost, plant-based proteins are increasingly being used as alternative sources to meat-based proteins for the development of matrix materials and nutrients used in commercial food products. Isolates, concentrates, and textured products from plants are commonly used in the food manufacturing industry due to their excellent functional properties, such as water balance and fat binding, emulsification, foaming, and gelling.
In this webinar we will be discussing the analysis of plant-based proteins using two molecular spectroscopy techniques - circular dichroism and infrared, discussing different sampling accessories, selecting suitable concentrations, and estimating protein secondary and higher-order structure.
0:00 FOOD ANALYSIS USING IR & CIRCULAR DICHROISM SPECTROSCOPY
3:34 Protein Analysis in Food
5:07 Protein Structure Primary Structure
7:03 Plant Based Proteins Crucial Field Development of meat
12:59 Sample Preparation water solvent
14:55 CD Spectra of Proteins
19:45 Integrating Sphere for Scattering Liquid
20:35 DRCD Spectra of Plant-based
22:01 Comparison of all CD methods
22:25 Summary of CD Data
26:24 IR spectrum of proteins
28:41 Instrument and Accessories for Transmission Measurement
29:53 IR spectra using Transmission Cell
30:30 SSE Results using Transmission Cell
31:28 High sensitivity macro-ATR for liquid sample
38:01 JASCO Educational Resources
11 июл 2024
