Mechanical Spectrum Research Of The Protein Denaturation

Protein denaturation plays a decisive role in our life and production, for example, using the variety of protein on different levels of denaturants sensitivity to make the combination of protein denaturation, precipitation, and achieve the purpose of purification of biological products; In industry, ball denaturation has also been made to fiber and production fabric. But in some cases, we want to avoid the protein degeneration, such as blood that circulaes in the artificial heart-lung machine, food, vaccine preservation etc. Hence, we need to study deeply the protein denaturation effect, revealing mechanism of the life phenomenon, improving the quality of people’s lives, developing the pharmaceutical industry and promoting the modernization and internationalization of Chinese medicine, and we also need to foster and drive the bio-energy, the new bio-industry of biological materials, and new industries that relat to protein research technology. In finally, establish strategic position of the Biotechnology and Pharmaceutical Industry in Chinese economic system.Since the1920s, the protein denaturation has been more extensivily researched, and researchers have obtained some certain influencing research achievements, but so far, the protein denaturation study by the method of the mechanical spectroscopy is rarely involved, the theory of protein denaturation process awaits further research. This thesis firstly uses Reed-vibration Mechanical Spectroscopy for Liquids method (RMS-L) to measure eggs Shimizu gel and egg yolk hydrogel gel, the results of research are as follows:1) According to the RMS-L method, we has designed a parameter of measuring repeated validation that is the the complex Young’s modulus of glycerol liquid α-relaxation process. Experimental results show that16glycerol samples, The relative standard deviation whose is FWHM of the loss modulus peak in the α-the relaxation process is only4%, and the sample maximum relative deviation is only6%, which shows that the repeatability of RMS-L measurement is quite good.2) We use the method to measure eggs Shimizu gel and egg yolk hydrogel gel, experimental results show that:(1) RMS-L can real-time observate that the water evaporation rate detailed variation of the eggs Shimizu gel and egg yolk hydrogel gel with the time, which has verified the feasibility and effectiveness of this method in real-time detection of protein denaturation.(2) Before eggs Shimizu gel and egg yolk hydrogel gel protein denaturation, accompanied by the rapid evaporation of moisture, they have certain denaturation temperature, which are Td1=332K、Td2=325.8K, not subject to the influence of different heating rate; after eggs Shimizu gel and egg yolk hydrogel gel protein denaturation completely denatured, the color (Jiao yellow) became darker and darker while the temperature rised.