Abstract
Interactions of food xanthene colors, i. e., rose bengale, erythrosine, phloxine and eosine, with trypsin were examined by the spectrophotometric methods. The binding ratios and the binding free energies were calculated from the spectral data.In the presence of trypsin, the absorption maxima of the colors shifted to a longer wavelength at pH 5.2, 7.0, 8.0 and 10.0. But these phenomena could not be observed for erythrosine and phloxine at pH 10.0, and for eosine at pH 7.0 and above.The binding ratios of the colors to trypsin were calculated to be between 2 and 5. The order of binding capacities was rose bengale=eosine>erythroine>phloxine at pH 6.1, and rose bengale=erythrosine>phloxine at pH 7.0 and 8.0.The binding free energies of the colors with trypsin gave the values between -8, 420 and -9, 120 cal. /mole. The order of affinities was rose bengale>phloxine>eosine>erythrosine at pH 6.1, and rose bengale>phloxine>erythrosine at pH 7.0 and 8.0.Relationship between the binding sites of the colors and the activity of trypsin was discussed.
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