Table 1.
Percentage of secondary structure fractions for proteins at fresh (pH 7.0 for 0 hours) and aged (pH 2.0 for 2 hours) conditions.
| Protein | Treatment | Secondary Structure | |||
|---|---|---|---|---|---|
| α-helix (%) | β-sheet (%) | Turn (%) | Others (%) | ||
| BSA | Fresh pH 7, 0 h | 38.0 | 20.7 | 1.6 | 39.7 |
| Aged pH 2, 2 h | 38.5 | 22.5 | 2.5 | 36.4 | |
| Catalase | Fresh pH 7, 0 h | 3.3 | 37.9 | 14.1 | 44.8 |
| Aged pH 2, 2 h | 3.4 | 35.7 | 15.5 | 45.4 | |
| Pepsin | Fresh pH 7, 0 h | 0 | 42.8 | 14.4 | 42.8 |
| Aged pH 2, 2 h | 0 | 42.1 | 14.9 | 43.0 | |
| Insulin | Fresh pH 7, 0 h | 35.3 | 10.7 | 8.0 | 46.1 |
| Aged pH 2, 2 h | 50.2 | 7.4 | 1.7 | 40.8 | |
| SOD | Fresh pH 7, 0 h | 10.5 | 27.4 | 16.2 | 46.0 |
| Aged pH 2, 2 h | 11.5 | 22.8 | 17.4 | 48.3 | |
| Lysozyme | Fresh pH 7, 0 h | 24 | 18.2 | 15.6 | 42.2 |
| Aged pH 2, 2 h | 12.1 | 18.8 | 16.9 | 52.1 | |
The data were generated by deconvolution of CD spectra in Fig. 5.