Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK644-4
Issue:3 (21)
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Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms
Annotation
In complex heterogeneous molecules consisting of organic part with ions of metal, the color may depend on both components. For this, both parts of the molecule are to be optically active in the visible part of the spectrum. Transition metal ions are optically active in the visible region, which are represented by iron ions, as a part of heme of myoglobin. For the color to exist, the organic part of a complex molecule contains a system of conjugated double bonds of certain extent. The color of a whole molecule should represent a superposition of colors of both components of a complex molecule. The colour shift in case of transformation of one myoglobin form to another is regarded in terms of metal-ligand interaction in the pigment heme group. Iron ion in the myoglobin heme group of one of the six coordinate bonds can interact with ligands which have various polarizabilities. Besides, the iron ion charge changes according to the myoglobin form, which affects the interaction with ligands includingthe electron density distribution. That is why the iron ion charge and its ability to get bound with various ligands cause the colour shift of myoglobin forms.
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Articles in current issue
- Use of mathematical modeling for resursosberegayuschih food production
- Polyunsaturated fatty acids of fish raw in technology of functional food
- Mathematical simulation of the food processing equipment starting mode and rheometers
- Choice of process control channels in the processes of food production
- Development of frozen pastry from linseed flour
- The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
- Drying parsley leaves infrared
- Usage of crioscopic temperature for prediction of cold storage
- IR-drying fruit and berry raw materials
- Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
- Study of the technological features of the process of cutting food blade tool. Development of the device for cutting fruit and vegetables
- Development of fermented product technology and composition for sports nutrition
- Development of technology of functional products sprouted grain
- Concentration of plum juice the method of freezing
- Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product
- Consideration of storage products and design and dimensioning machine short-time storage of fruits and vegetables a spherical shape
- Investigation the possibility of creating of cat food on the basis of raw materials containing taurine
- Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices
- Drying seaweed by infrared radiation
- Technological implementers of resource-saving when processing fruit and vegetables
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- Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations
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- Development of module for weight measurement for food portioning mechatronical complex
- A numerical method for calculating the spherical products freezing time
- The experimental study the of hydraulic impedance occurring during flow of the water-grain suspense in pipelines
- The influence of oxidized starch on the tensile strength and elongation of gelatin film
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