Fig. 2: Effects of heat treatment (20, 40, 60 and 80 ℃) and surfactants (SDS, DTAB and PS-20) on the spectroscopic properties of MFGM proteins (1 mg/mL).
A–D UV-Vis absorption spectra analysis. E–H fluorescence spectra analysis. I–J FT-IR, circular dichroism spectra (CD) and NMR analysis, respectively.
