Influence of water on the infrared spectra of mucin

Fuan Liu, Jin Guang Wu, Roger D. Soloway, Hai Guo, David K. Martini, Ning Xu, Guang Xian Xu

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

FT-IR spectroscopy was utilized to characterize the structure hydration and dehydration of mucin in vitro. The results indicated that both the protein chain and carbohydrate moiety are hydrated with the water molecules. In addition, the hydration and dehydration mechanism of mucin are quite different in H2O and D2O media.

Original languageEnglish (US)
Pages (from-to)357-359
Number of pages3
JournalMikrochimica Acta
Volume94
Issue number1-6
DOIs
StatePublished - Jan 1988
Externally publishedYes

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Keywords

  • FT-IR spectroscopy
  • influence of water
  • mucin

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

Liu, F., Wu, J. G., Soloway, R. D., Guo, H., Martini, D. K., Xu, N., & Xu, G. X. (1988). Influence of water on the infrared spectra of mucin. Mikrochimica Acta, 94(1-6), 357-359. https://doi.org/10.1007/BF01205906