FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

WANG Fang; LIU Ai-ping; REN Fa-zheng; ZHANG Xiao-ying; Stephanie Clark; ZHANG Lu-da; GUO Hui-yuan

doi:10.3964/j.issn.1000-0593(2011)07-1786-04

Spectroscopy and Spectral Analysis, Volume. 31, Issue 7, 1786(2011)

FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening

WANG Fang¹, LIU Ai-ping¹, REN Fa-zheng¹, ZHANG Xiao-ying^1,2, Stephanie Clark³, ZHANG Lu-da⁴, and GUO Hui-yuan¹

¹College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing100083, China

²Beijing Higher Institution Engineering Research Center of Animal Product, Beijing100083, China

³Department of Food Science and Human Nutrition, Iowa State University, Iowa 50011, USA

⁴College of Science, China Agricultural University, Beijing100094, China

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WANG Fang, LIU Ai-ping, REN Fa-zheng, ZHANG Xiao-ying, Stephanie Clark, ZHANG Lu-da, GUO Hui-yuan. FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening[J]. Spectroscopy and Spectral Analysis, 2011, 31(7): 1786

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Paper Information

Received: Jul. 27, 2010

Accepted: --

Published Online: Aug. 29, 2011

The Author Email:

DOI:10.3964/j.issn.1000-0593(2011)07-1786-04

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