Complex permittivity spectra of protein powders as a function of temperature and hydration
Complex permittivity spectra of protein powders as a function of temperature and hydration
复制标题
蛋白粉的复介电常数谱与温度和水合作用的关系
DOI：
10.1088/0022-3727/17/8/022
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发表时间：
1984
期刊：
影响因子：
--
通讯作者：
W. Meyer
中科院分区：
文献类型：
--
作者：
M. Kent;W. Meyer
使用自动网络分析仪，在0.3-16 GHz的频率范围内的宽带介电测量已在各种水合蛋白质粉末：血红蛋白，酪蛋白，牛白蛋白和牛腱胶原蛋白。弛豫光谱显示，当温度从20摄氏度升高到约80摄氏度时，当水含量很高时，多层水的状态不止一种。一些讨论的介电谱观察到的这些粉末的吸附特性之间的关系。
Using an automatic network analyser, broadband dielectric measurements in the frequency range 0.3-16 GHz have been made on various hydrated protein powders: haemoglobin, casein, bovine albumin and bovine tendon collagen. The relaxation spectra revealed show evidence of more than one state of multilayer water when the temperature is raised from 20 degrees C to about 80 degrees C and when the water content is high. Some discussion is presented of the relationship between the dielectric spectra observed and the sorption characteristics of these powders.