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在pH=7.0及不同温度下,利用荧光法、同步荧光法和紫外-可见吸收光谱研究了吖啶橙和明胶蛋白质的相互作用。荧光猝灭可分为静态猝灭和动态猝灭两种方式。通过实验可知吖啶橙与明胶属于静态荧光猝灭;得不同温度下的反应猝灭常数KSV(288 K:7.831×103L/mol;303 K:6.908×103L/mol;318 K:5.777×103L/mol),且用同步荧光技术考察了吖啶橙对明胶蛋白质构象的影响。
The interaction between acridine orange and gelatin protein was studied by fluorescence, synchronous fluorescence and UV-Vis absorption spectra at pH = 7.0 and different temperature. Fluorescence quenching can be divided into static quenching and dynamic quenching in two ways. The experimental results show that acridine orange and gelatin are quenched by static fluorescence. The reaction quenching constants KSV (288 K: 7.831 × 103 L / mol; 303 K: 6.908 × 103 L / mol; 318 K: 5.777 × 103 L / mol). The effect of acridine orange on the conformation of gelatin protein was investigated by synchronous fluorescence technique.