Infrared spectroscopy of proteins.
This review discusses the application of infrared spectroscopy to the study of proteins. The focus is on the mid-infrared spectral region and the study of protein reactions by reaction-induced infrared difference spectroscopy.
Barth
Andreas
A
Department of Biochemistry and Biophysics, The Arrhenius Laboratories for Natural Sciences, Stockholm University, S-106 91 Stockholm, Sweden. Andreas.Barth@dbb.su.se
D000577:Amides / Q000737:chemistry; D000596:Amino Acids / Q000737:chemistry; D004798:Enzymes / Q000737:chemistry; D006860:Hydrogen Bonding; D006863:Hydrogen-Ion Concentration; D008956:Models, Chemical; D008968:Molecular Conformation; D009991:Oscillometry; D010084:Oxidation-Reduction; D017433:Protein Structure, Secondary; D011506:Proteins / Q000737:chemistry*; D011522:Protons; D013055:Spectrophotometry, Infrared / Q000379:methods*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013997:Time Factors; D014867:Water / Q000737:chemistry
D000577:Amides; D000596:Amino Acids; D004798:Enzymes; D011506:Proteins; D011522:Protons; D014867:Water