Velusamy Veerappan

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The image showcases a close-up of spherical cells with a blue hue, set against a blurred background, highlighting their intricate structures. Generated with AI. | Image Credit: © Purichaya - stock.adobe.com.

FT-IR Analysis of pH and Xylitol Driven Conformational Changes of Ovalbumin–Amide VI Band Study

Swenthira Kandasamy;Agalya Palanisamy;Velusamy Veerappan

November 21st 2024

This study uses Fourier transform infrared (FT-IR) spectroscopy to analyze how the globular protein ovalbumin's secondary structures transition under varying pH conditions in the presence of the cosolvent xylitol, highlighting the role of noncovalent interactions in these conformational changes.

Spoon with natural sweetener stevia on a heap | Image Credit: © zakiroff - stock.adobe.com

Impact of pH and Sucralose on the Non-Covalent Interaction of Ovalbumin: FT-IR Analysis

Agalya Palanisamy;Velusamy Veerappan

August 1st 2023

An examination of how Fourier transform infrared (FT-IR) spectroscopy analysis is conducted on ovalbumin (OVA) in different pH conditions with and without cosolvent sucralose (SUC) inclusion.