A brief about FTIR spectroscopy and detailed description to analyse the secondary structure of proteins by Origin 8.5 software.

1. FTIR analysisFourier Transform Infar-Red spectroscopy
Scope of
in food research
Non-Thermal Processing Laboratory
Indian Institute of Technology
Kharagpur
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2. Why FTIR?
Fast, less sample requirement, non-destructive, qualitative & quantitative,
precise and great repeatability with many others benefits.

4. Why Infra-Red?
• IR absorption occurs from the stretching and bending of the covalent
bonds in molecules.
• To be accompanied by IR absorption a stretch or bend must change the
dipole moment of the molecule.
• Molecules with symmetric bonds such as N2, O2, or F2 do not absorb
radiation in the infrared since bond stretching does not change the
dipole moment of the molecule.

5. Two types of vibrations on energy absorbance

7. FTIR system

8. Sample Preparation
A B Pellet

9. FTIR spectrum generation

10. FTIR in food sample analysis

11. Oils quality

12. Protein structure analysis

13. Starch quality

14. How to proceed?
1. Obtain the FTIR spectrum data.
2. For quantitative analysis amount of sample as well as pallet is
important. These should be same. ( around 0.01 g sample and 0.5 g
pallet)
3. Get the software OMNIC or ORIGIN Pro versions.
4. Some supporting and reference literature.
5. Important steps are: Baseline correction, peak finding, height/area
of peaks, hidden peaks findings, deconvolution, curve fitting, area
calculations
It will be demonstrated how to proceed with FTIR
data for protein structure analysis (one of most
difficult analysis) with ORIGIN software.

15. Data loading and plotting

16. Baseline correction
Baseline correction at 1600 nm because I am trying to find out the hidden peaks in amide II band of spectrum.

17. Peak finding

18. Hidden peaks fitted curves

19. Data interpretation

20. Conclusion
• FTIR analysis is extensively used as non-destructive qualitative as well
as quantitative analysis for various types o samples.
• FTIR analysis can be used for oils, starch, protein, or any specific
functional component present in the sample.
• Care should be taken while removing background or doing baseline
correction.
• Proper literature should be there for assignment of spectral peaks.
• Chances of interpretational error can be very high if not properly
analyzed.

21. Thanks for your attention, 
amitchauhan9091@gmail.com
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