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VOL. 2, ISSUE 1 (2026)
Chemical composition of amylase determined by IR spectroscopy
Authors
Ioana Stanciu
Abstract
In
this article, we determined the chemical composition of amylase by IR
spectroscopy using a PerkinElmer SpectrumOne spectrometer. The wavelength range
in which absorption bands appear is between 4500cm-1 and 400 cm-1.
Amylase contains the following functional groups: Ag-O, N-H, O-H, C-O. Infrared
(IR) spectroscopy was utilized to investigate the chemical composition and
structural characteristics of the enzyme amylase. The IR spectrum exhibited
distinct absorption bands corresponding to the functional groups typical of
protein molecules. Prominent peaks were observed around 3300 cm⁻¹ (N–H and O–H stretching), 1650 cm⁻¹ (amide I, C=O stretching of peptide bonds),
and 1540 cm⁻¹ (amide II, N–H bending and C–N stretching). These
characteristic protein bands confirm the presence of peptide linkages as the
major structural feature of amylase. Minor peaks associated with side‑chain
functional groups further supported the complex tertiary structure of the
enzyme. Overall, the analysis demonstrates that IR spectroscopy is an effective
and non‑destructive analytical technique for identifying the molecular
composition and confirming the proteinaceous nature of amylase.
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Pages:128-130
How to cite this article:
Ioana Stanciu "Chemical composition of amylase determined by IR spectroscopy". International Journal of Research in All Subject, Vol 2, Issue 1, 2026, Pages 128-130
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