Abstract
The kinetics of oxidation of amino acids (Arg, His, Lys, Phe, Thr and Tyr), a dipeptide (Gly-His), and BSA (bovine serum albumin) by two persistent water soluble free radicals of the hydrazyl type has been studied.The rate decreases in the order Arg>Lys>Tyr>Thr>His∼BSA∼Phe∼Gly-His with bothfree radicals. Addition to the reaction mixture of α- and β-cyclodextrin decreases the oxidation rate, probably due to amino acidencapsulation in the cyclodextrin cavity. β-Cyclodextrin protects more efficiently against oxidation than α-cyclodextrin.
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