2015
DOI: 10.1021/ic5025668
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Lead(II) Complex Formation with l-Cysteine in Aqueous Solution

Abstract: The lead(II) complexes formed with the multidentate chelator L-cysteine (H2Cys) in alkaline aqueous solution were studied using 207Pb, 13C and 1H NMR, Pb LIII-edge X-ray absorption and UV-vis. spectroscopic techniques, complemented by electro-spray ion mass spectrometry (ESI-MS). The H2Cys/Pb(II) mole ratios were varied from 2.1 to 10.0 for two sets of solutions with CPb(II) = 0.01 and 0.1 M, respectively, prepared at pH values (9.1 – 10.4) for which precipitates of Pb(II)-cysteine dissolved. At low H2Cys/Pb(I… Show more

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Cited by 57 publications
(56 citation statements)
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“…For the Pb(II) cysteine (pH = 9.1 – 10.4) and penicillamine solutions (pH = 9.6), the ligand to metal charge transfer (LMCT) bands are somewhat blue-shifted (298 – 300 nm) relative to those of the Pb(II) N -acetylcysteine solutions (324 – 335 nm). 47, 48 Similar S − (3p) → Pb 2+ (6s) LMCT bands (320 – 335 nm) are observed for Pb(II) glutathione solutions with comparable ligand to Pb(II) mole ratios ( C Pb(II) = 10 mM, pH = 8.5). 26 …”
Section: Discussionmentioning
confidence: 78%
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“…For the Pb(II) cysteine (pH = 9.1 – 10.4) and penicillamine solutions (pH = 9.6), the ligand to metal charge transfer (LMCT) bands are somewhat blue-shifted (298 – 300 nm) relative to those of the Pb(II) N -acetylcysteine solutions (324 – 335 nm). 47, 48 Similar S − (3p) → Pb 2+ (6s) LMCT bands (320 – 335 nm) are observed for Pb(II) glutathione solutions with comparable ligand to Pb(II) mole ratios ( C Pb(II) = 10 mM, pH = 8.5). 26 …”
Section: Discussionmentioning
confidence: 78%
“…67 However, we recently obtained an isotropic 207 Pb NMR chemical shift at δ iso = 2105 ppm for solid Pb( S,N -cysteamine) 2 with the amine group as N -donor ligand. 47 This chemical shift is considerably more shielded than that of the pyridine adduct with PbS 2 N 2 coordination. 67 …”
Section: Discussionmentioning
confidence: 91%
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“…The value is 3-fold higher than the limit set by EFSA (2013). Lead affinity towards protein complexation (Belatik et al, 2012;Jalilehvand et al, 2015) is the most probable explanation for the higher concentration of this element in PI compared to ASP. Cadmium, evaluated in both PI and ASP, was within (or below) the limit values set for most food products (EC No 466, 2001).…”
Section: Chemical Composition Of Protein-rich Productsmentioning
confidence: 99%