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Three food protein products, soy and whey protein isolates and spray-dried egg white powder, were deamidated to various levels by 0.04N hydrochloric acid. The extents of deamidation were determined using an ammonia electrode. Raman spectra of the modified proteins were obtained and analyzed. A new CO stretching vibration band was observed at 1780cm −1 , attributed to γ-carboxyl groups of aspartic...
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