二维红外相关光谱研究熟度对肌原纤维蛋白构象的影响

万红兵, 李海鹏, 雷元华, 谢鹏, 张松山, 丰永红, 刘璇, 王欢, 孙宝忠^*

Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy

WAN Hong-bing, LI Hai-peng, LEI Yuan-hua, XIE Peng, ZHANG Song-shan, FENG Yong-hong, LIU Xuan, WANG Huan, SUN Bao-zhong^*

不同熟度肌原纤维蛋白1 700~1 500 cm^-1二阶导数光谱图 a : Control; b : Rare; c : Medium-rare; d : Medium; e : Medium-well; f : Well-done; g : Over-cooked