Multispectroscopic and calorimetric studies on the binding of the food colorant tartrazine with human hemoglobin
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- 作者：Anirban Basu ; basu.ani.anirban@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Gopinatha Suresh Kumar ; gskumar@iicb.res.in" class="auth_mail" title="E-mail the corresponding author ; gskumar@csiriicb.in" class="auth_mail" title="E-mail the corresponding author ; gskumar18@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food colorant ; Tartrazine ; Hemoglobin ; Spectroscopy ; Calorimetry
- 刊名：Journal of Hazardous Materials
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：318
- 期：Complete
- 页码：468-476
- 全文大小：1860 K
文摘
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Interaction of the food colorant tartrazine with human hemoglobin was studied.
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Tartrazine quenched the intrinsic fluorescence of hemoglobin efficiently.
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Tartrazine induced conformational changes in hemoglobin.
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Tartrazine altered the environment around the tryptophans more than the tyrosines.
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The binding was driven by positive entropy and negative enthalpy.