Abstract
BIOLOGICAL materials consisting largely of protein and carbohydrate give rise to infra-red absorption spectra which show the main characteristic absorption bands of the protein and carbohydrate structures. A more detailed study of the spectra of such biological materials reveals a number of important differences from the spectra expected by the direct addition of the typical protein and carbohydrate spectra, and these differences confirm the suggested interaction of the protein with the carbohydrate.
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GOULDEN, J. Infra-Red Absorption Spectra and Protein-Sugar Interactions. Nature 177, 85–86 (1956). https://doi.org/10.1038/177085b0
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DOI: https://doi.org/10.1038/177085b0
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