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

Analysis of pH and cosolvent effects on protein structure is a popular study in food biophysics research since the function primarily dependent its structure. The structure-function relationship could be well reflected changes non-covalent interactions protein. In this aspect, present work deals with Fourier transform infrared (FT-IR) spectroscopy analysis ovalbumin (OVA) different conditions without sucralose (SUC) inclusion. FT-IR spectrum proteins provides an absorption frequency region 4000-400 cm-1. These bands consist amide A, B, I to VII. results are interpreted terms noncovalent interactions, such as van der Waals hydrogen bonds, hydrophobic electrostatic interactions. obtained indicate that OVA denatured from native state against SUC