Identification of composition and structure of functional groups of ferment lysates based on IR spectroscopy

Abstract

Abstract The paper provides the analysis of IR spectra of ferment lysates, which showed that there are a number of weak bands 1050-1150 cm−1 in spectra typical for vibrations of ester bonds and frequency 1150-1300 cm−1 corresponding vibrations of CH2 groups in fats. Given the high intensity of the peaks at 2800-3000 cm−1, the high intensity of the peaks at 1600-1700 cm−1 and 1500-1550 cm−1 (typical for amino acids) can be assumed to be high in amino acids containing NH3, CH2 and CH3 groups. The study showed that hydrolysis products (ferment lysates) derived from secondary fish processing products have similar protein structure and identical peptide fragments.