Interaction of Phthalocyanine with Egg albumin and Bovine serum albumin
الموضوعات : Journal of Physical & Theoretical ChemistryK. Zare 1 , H. Aghaie 2 , M. Mirzaie 3
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الکلمات المفتاحية: BSA, Egg albumin, Phthalocyanine, SQUAD, Formation constants,
ملخص المقالة :
The interaction of bovine serum albumin ( BSA) and egg albumin with water solublephthalocyanine, cobalt (ΙΙ) 4, 4′ , 4′′, 4′′′- tetrasulfophthalocyanine ( CoTSPc) , has been studiedby the UV- Vis method at pH 7.0 and five different temperatures 20, 25, 30, 35 and 40°C. Theformation constants have been elucidated by using spectrophotometric titration and computerSQUAD program data refinement. The thermodynamic parameters ΔH°, ΔG°and ΔS° at 5 differenttemperatures were calculated. The results showed that the best fitting corresponds to a 1: 1complex model between BSA and egg albumin with CoTSPc. Formation constants decrease withincreasing temperature.The formation constants showed that bonding effect between egg albuminand CoTSPc is stronger than BSA.
