Interactions of two food colourants with BSA: Analysis by Debye-Hückel theory
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- 作者：Tian Lia ; Zhengjun Chenga ; ncczj1112@126.com" class="auth_mail" title="E-mail the corresponding author ; Lijun Caoa ; Xiaohui Jianga ; Lei Fanb ; fanlei@yzu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acid red 1 (PubChem CID ; 6507024) ; Acid green 50 (PubChem CID ; 91525) ; Sodium chloride (PubChem CID ; 5234) ; Ethanol (PubChem CID ; 702) ; Disodium hydrogen phosphate (PubChem CID ; 24203) ; Sodium dihydrogen orthophosphate (PubChem CID ; 23672064)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：198-205
- 全文大小：1054 K
文摘
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The affinity of acid red 1 (AR1) or acid green 50 (AG50) with BSA was investigated by Debye-Hückel limiting law.
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Modulation behavior of pH and ionic strength on BSA-AR1/AG50 system was explored.
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Stabilization of BSA-AR1/AG50 was discussed by analyzing changes of Tm and Hurea.
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Kinetics of AR1 or AG50 binding to BSA was studied at pH 4.8 or 7.4.