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Various amounts of tryptophan were attached to three food protein products: soy protein isolates, spray-dried egg white and gluten, using a water-soluble carbodiimide method. The extent of amidation was determined by a spectrophotometric method. Raman spectra (600–2000cm −1 ) of the modified proteins were obtained and analyzed. The phenyl stretching vibration at 1552cm −1 , directly...
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