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. 2021 May 10;10(5):1033. doi: 10.3390/foods10051033

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Amide I and amide II regions comparing ISO100 protein powder to protein standards. MIR spectrum of the four whey protein standards ( = β-lactoglobulin, = α-lactalbumin, = BSA, = IgG), and whey protein product = ISO100, in (a) the amide I spectral region (1700–1600 cm⁻¹), and (b) the amide II spectral region (1580–1510 cm⁻¹).

Inline graphic — Amide I and amide II regions comparing ISO100 protein powder to protein standards. MIR spectrum of the four whey protein standards ( = β-lactoglobulin, = α-lactalbumin, = BSA, = IgG), and whey protein product = ISO100, in (a) the amide I spectral region (1700–1600 cm⁻¹), and (b) the amide II spectral region (1580–1510 cm⁻¹).