Abstract
Abstract The principle of the Fourier transform is explored in this paper to compare protein structure similarity, transforming protein structure into a distance sequence, and performing spectral analysis on a fast Fourier transform. Secondly, protein fraction classification and similarity analysis of whole-seed wheat protein fractions were performed using the fast Fourier transform. Fourier transform infrared spectra were analyzed using two parameters: diatomic vibrations and molecular leaps. Finally, the whole seed wheat protein fraction content test analysis was analyzed experimentally. The results showed that the spectral range of whole seed wheat protein fractions was selected from 10539 cm −1 to 6080 cm −1, the fraction of fractions was determined as 9, the parameter R 2 val was 0.9614. This paper provides practical reference material for researching whole-seed wheat protein fields.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
