2015
DOI: 10.1016/j.jlumin.2015.06.012
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Interaction of biocompatible natural rosin-based surfactants with human serum albumin: A biophysical study

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Cited by 28 publications
(7 citation statements)
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“…The reactions are consistent with the “enthalpy–entropy compensation effect”, in which the enthalpy drop due to the deformation of hydrogen bonds is counter-balanced by the entropic penalty due to the burial of involved groups in the interaction 30 . This effect is frequently found in other ligand–protein interactions 31 , 32 . The free energy (Δ G ) was calculated from Eq.…”
Section: Resultsmentioning
confidence: 63%
“…The reactions are consistent with the “enthalpy–entropy compensation effect”, in which the enthalpy drop due to the deformation of hydrogen bonds is counter-balanced by the entropic penalty due to the burial of involved groups in the interaction 30 . This effect is frequently found in other ligand–protein interactions 31 , 32 . The free energy (Δ G ) was calculated from Eq.…”
Section: Resultsmentioning
confidence: 63%
“…Under fixed pH conditions, temperature and ionic strength, fluorescence quenching may ensue from ground‐state complex formation, energy transfer and dynamic quenching processes. Dynamic quenching refers to a process in which the fluorophore and the quencher ([Cu(carmoisine) 2 (H 2 O) 2 ]) have contact during the life‐time of the excited state, but static quenching refers to complex formation between fluorophore–quencher …”
Section: Resultsmentioning
confidence: 99%
“…quencher. [21] The mechanisms of fluorescence quenching (static and dynamic) could be distinguished experimentally through change in the HSA absorption spectrum and temperature dependence of the quenching constant. The higher temperatures will cause faster diffusion and larger amounts of collisional quenching for dynamic quenching and the quenching constant values will increase with increasing temperature,…”
Section: Uv-spectrophotometrymentioning
confidence: 99%
“…Therefore, a hydrophobic portion of surfactant participated in the associations of protein molecules which resulted in the formation of amorphous aggregate. At room temperature (25°C) and pH 7.5, no aggregation process took place, as shown in S3 Fig [ 64 ], and there is no interferences were found with respect to the buffer used in the experiments ( S4 Fig ). On the other side, at pH 3.5 no interaction was found between surfactant and albumins due to electrostatic repulsion.…”
Section: Resultsmentioning
confidence: 99%