Proteins have been well characterised by FT-IR spectroscopy. The most important regions are the Amide I vibrations at 1700–1600 cm–1, which can be deconvoluted to give information on relative conformational and structural changes in proteins in response to temperature. The measurement is undertaken using a water heating jacket and a transmission cell.
Normalised Amide-I FT-IR spectra for Ras protein in bulk solution (top) along with the resultant difference spectra (bottom).
