Pressure versus Temperature Behaviour of Proteins: FT-IR studies with the Diamond Anvil Cell

K. Heremans, P. Rubens, L. Smeller, G. Vermeiden, K. Goossens

Research output: Contribution to journalArticle

Abstract

Pressure effects on the transformation of macromolecular food components are studied, in-situ, in the diamond anvil cell with Fourier-Transform InfraRed (FT-IR) spectroscopy. Pressure and temperature-induced phenomena in proteins, polysaccharides, bacterial cells and spores can be studied For proteins, the infrared spectra point to stronger inter-molecular interactions in the temperature-induced in contrast to the pressure-induced gels.

Original languageEnglish
Pages (from-to)127-134
Number of pages8
JournalProgress in Biotechnology
Volume13
Issue numberC
DOIs
Publication statusPublished - Dec 1 1996

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ASJC Scopus subject areas

  • Biotechnology

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