摘要
通过荧光光谱法研究了竹笋壳中牡荆苷与牛血清白蛋白(Bovine serum albumin,BSA)的相互作用。研究发现,随着牡荆苷浓度的增大,BSA荧光光谱的荧光峰从374 nm蓝移到372 nm,且使得BSA的荧光强度有规律地降低,说明牡荆苷对BSA有荧光猝灭作用。观察两者结合光谱图发现,荧光猝灭常数Ksv随温度升高而下降,荧光猝灭速率常数远大于其他猝灭剂对生物大分子的最大荧光猝灭速率常数2.0×1010L/mol·s,说明这种猝灭现象为静态猝灭。热力学参数表明,牡荆苷与BSA之间结合作用力主要是静电相互作用,结合位点约一个,且它们之间的反应是自发进行的。
The interaction of bovine serum albumin(BSA)with vitexin in the bamboo shoot shell was studied by the fluorescence method.With the increase of vitexin concentration,the fluorescence peak of BSA shifted from 374 nm to 372 nm,and the fluorescence intensity of BSA decreased regularly,indicating that vitexin had fluorescence quenching effect on BSA.The fluorescence quenching constant(KSV)decreased with the increase of temperature,the fluorescence quenching rate constant was much larger than the maximum fluorescence quenching rate constant(2.0×1010 L/mol·s)of other quenching agents for biomacromolecules,indicating that the quenching phenomenon was static quenching.The thermodynamic parameters showed that the binding force between vitexin and BSA was mainly electrostatic interaction.The binding site was about one and the reaction between them was spontaneous.
作者
益莎
冯爱博
施锴云
李琴
杨波
杨光
贺亮
YI Sha;FENG Aibo;SHI Kaiyun;LI Qin;YANG Bo;YANG Guang;HE Liang(Bamboo Shoots Engineering Research Center of the State Forestry Bureau,Zhejiang Forestry Academy,Zhejiang Provincial Key Laboratory of Bamboo Shoot Research,Hangzhou 310231,China;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品科技》
CAS
北大核心
2020年第1期263-267,共5页
Food Science and Technology
基金
浙江省计划项目(2019F1065-12)。
关键词
竹笋壳
牡荆苷
牛血清白蛋白
荧光猝灭
热力学参数
bamboo shoots shell
vitexin
bovine serum albumin
fluorescence quenching
thermodynamic parameters
作者简介
益莎(1994—),女,陕西人,硕士研究生,研究方向为竹笋加工剩余物增值技术。;通信作者:贺亮
