단백질과 식용색소간의 상호작용에 관한 연구 III

• 영문명: Studies on the Interaction of Edible Dyes with Protein III
• 발행기관: 대한약학회
• 저자명: 이종숙(Jong Suk Lee) 김박광(Bak Kwang Kim) 장성기(Seong Ki Jang) 박유미(You Mie Park) 문동철(Dong Cheul Moon) 염정록(Jeong Rok Youm)
• 간행물 정보: 『약학회지』제33권 제5호 (1989년), 308~311쪽, 전체 4쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1989.10.28

영문 초록

Binding parameters of some edible dyes with bovine serum albumin were determined at pH 7.4 buffer solution. The edible dyes used were fast green, brilliant blue FCF, indigo carmine and allura red AC, and the final concentrations of each dyes were 3~9X10-6M, 6X10-6M, 3X10-5M and 3X10-5M, respectively. The final concentrations of bovine serum albumin were 1~7X10-5M. The values of binding free energy between edible dye and protein were ranged from -6,024 to -6,800cal/mole.

키워드

Fast green brilliant blue FCF indigo carmine allura red AC bovine serum albumin binding free energy binding site klotz method