Skip to main content
. 2021 May 10;10(5):1033. doi: 10.3390/foods10051033

Table 1.

MIR data for proteins in the amide I/II, lipid, and carbohydrate spectral regions.

Protein Standard Amide I (cm−1) Amide II (cm−1) Lipid (cm−1) Carbohydrate (cm−1)
β-lactoglobulin 1635 ± 1 1537 ± 2 N/A N/A
α-lactalbumin 1657 ± 5 1541 ± 2 N/A N/A
BSA 1651 ± 1 1528 ± 4 N/A N/A
IgG 1642 ± 4 1540 ± 1 N/A 1075 ± 1 (w) *
Casein 1627 ± 1 1516 ± 0 N/A 1074 ± 0 (w) *
Egg Albumin 1652 ± 0 1539 ± 0 N/A 1079 ± 0 (w) *
Brown Rice 1653 ± 0 1539 ± 0 N/A 1080 ± 0 (w) *
Pea 1653 ± 0 1541 ± 1 1743 ± 0 (w) 1082 ± 0 (m) *

* Lipid/carbohydrate peak abbreviations: m = medium and w = weak absorbance.