Xing-xing LI, Xiang ZHANG, Xue-song HUANG. Interaction Between Three Sulfur-Containing Amino Acids in Garlic and Bovine Serum Albumin Determined by Fluorescence Spectrometry[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3483
- Spectroscopy and Spectral Analysis
- Vol. 40, Issue 11, 3483 (2020)
Fig. 1. Chemical structure of three kinds of sulfur-containing amino acids
Fig. 2. Fluorescence emission spectra of different concentrations of SACS, SAC, SAMC and BSA
SACS and SAC (a—g) were (0.00, 3.31, 6.57, 9.80, 13.00, 16.10, 19.20)×10-4 mol·L-1;SAMC(a—g) was half of the previous one (298 K on the A and 310 K on the B group)
SACS and SAC (a—g) were (0.00, 3.31, 6.57, 9.80, 13.00, 16.10, 19.20)×10-4 mol·L-1;SAMC(a—g) was half of the previous one (298 K on the A and 310 K on the B group)
Fig. 3. Stern-volmer function of three kinds of sulfur-containing amino acids at different temperature
(a): 298 K; (b): 310 K
(a): 298 K; (b): 310 K
Fig. 4. Stern-Volmer function of three kinds of sulfur-containing amino acid at different temperature
Fig. 5. Spectrum overlap of UV-Visible absorption spectrum and fluorescence of SAMC and emission spectrum of BSA
c SAMC=1.0×10 -6 mol·L-1; c BSA=1.0×10-6 mol·L-1;T =298 K
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Table 1. Linear equations, correlation coefficients and fluorescence quenching constants of three sulfur-containing amino acids and BSA
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Table 2. SAMC and BSA binding constants and number of binding sites
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Table 3. Thermodynamic parameters of SAMC at different temperatures
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