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 - 1996

Fingerprint

Diamond
Fourier Analysis
Pressure
Temperature
Bacterial Spores
Proteins
Fourier Transform Infrared Spectroscopy
Polysaccharides
Gels
Food

ASJC Scopus subject areas

  • Biotechnology

Cite this

Pressure versus Temperature Behaviour of Proteins : FT-IR studies with the Diamond Anvil Cell. / Heremans, K.; Rubens, P.; Smeller, L.; Vermeiden, G.; Goossens, K.

In: Progress in Biotechnology, Vol. 13, No. C, 1996, p. 127-134.

Research output: Contribution to journalArticle

Heremans, K. ; Rubens, P. ; Smeller, L. ; Vermeiden, G. ; Goossens, K. / Pressure versus Temperature Behaviour of Proteins : FT-IR studies with the Diamond Anvil Cell. In: Progress in Biotechnology. 1996 ; Vol. 13, No. C. pp. 127-134.
@article{ccba88467bc9459da127d813721b7de7,
title = "Pressure versus Temperature Behaviour of Proteins: FT-IR studies with the Diamond Anvil Cell",
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.",
author = "K. Heremans and P. Rubens and L. Smeller and G. Vermeiden and K. Goossens",
year = "1996",
doi = "10.1016/S0921-0423(06)80022-5",
language = "English",
volume = "13",
pages = "127--134",
journal = "Progress in Biotechnology",
issn = "0921-0423",
publisher = "Elsevier",
number = "C",

}

TY - JOUR

T1 - Pressure versus Temperature Behaviour of Proteins

T2 - FT-IR studies with the Diamond Anvil Cell

AU - Heremans, K.

AU - Rubens, P.

AU - Smeller, L.

AU - Vermeiden, G.

AU - Goossens, K.

PY - 1996

Y1 - 1996

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=77957055665&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77957055665&partnerID=8YFLogxK

U2 - 10.1016/S0921-0423(06)80022-5

DO - 10.1016/S0921-0423(06)80022-5

M3 - Article

VL - 13

SP - 127

EP - 134

JO - Progress in Biotechnology

JF - Progress in Biotechnology

SN - 0921-0423

IS - C

ER -