Open AccessIdentification of composition and structure of functional groups of ferment lysates based on IR spectroscopy
Author(s) -
O. P. Dvoryaninova,
А. В. Соколов,
O. V. Peregonchaya,
Ekaterina Solovyeva,
D. A. Syanov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/3/032062
Subject(s) - hydrolysis , chemistry , infrared spectroscopy , amino acid , spectroscopy , composition (language) , peptide , fish <actinopterygii> , crystallography , protein secondary structure , spectral line , analytical chemistry (journal) , chromatography , organic chemistry , biology , biochemistry , physics , linguistics , philosophy , quantum mechanics , astronomy , fishery
The paper provides the analysis of IR spectra of ferment lysates, which showed that there are a number of weak bands 1050-1150 cm −1 in spectra typical for vibrations of ester bonds and frequency 1150-1300 cm −1 corresponding vibrations of CH 2 groups in fats. Given the high intensity of the peaks at 2800-3000 cm −1 , the high intensity of the peaks at 1600-1700 cm −1 and 1500-1550 cm −1 (typical for amino acids) can be assumed to be high in amino acids containing NH 3 , CH 2 and CH 3 groups. The study showed that hydrolysis products (ferment lysates) derived from secondary fish processing products have similar protein structure and identical peptide fragments.