Characterizing the interaction between tartrazine and two serum albumins by a hybrid spectroscopic approach

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6650-6656

  Pan, Xingren ^a,b   Qin, Pengfei ^a,b   Liu, Rutao ^a,b   Wang, Jing ^a,b  

^a SHANDONG UNIVERSITY   (China)

^b America CRC for Environment and Health   (China)

Author keywords

fluorescence spectroscopy; serum albumin; tartrazine; toxicological evaluation

Indexed keywords

BINDING PROCESS; BOVINE SERUM ALBUMINS; HUMAN SERUM ALBUMINS; HYDROGEN BOND INTERACTION; IN-VIVO; PHYSIOLOGICAL CONDITION; PHYSIOLOGICAL FUNCTIONS; SERUM ALBUMIN; TARTRAZINE; TOXICOLOGICAL EVALUATION; UV-VIS ABSORPTIONS; VAN DER WAALS;

ABSORPTION; AZO DYES; BODY FLUIDS; DICHROISM; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOOD PRODUCTS; HYDROGEN; HYDROGEN BONDS; PHYSIOLOGY; THREE DIMENSIONAL; VAN DER WAALS FORCES;

DYES;

FOOD DYE; SERUM ALBUMIN; TARTRAZINE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CIRCULAR DICHROISM; EVALUATION; HUMAN; HYDROGEN BOND; METHODOLOGY; PROTEIN BINDING; SPECTROFLUOROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANIMALS; CATTLE; CIRCULAR DICHROISM; FOOD COLORING AGENTS; HUMANS; HYDROGEN BONDING; PROTEIN BINDING; SERUM ALBUMIN; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; TARTRAZINE;

BOVINAE;

EID: 79959242562     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200907x     Document Type: Article

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