An Investigation of Thermodynamic Parameters of Interaction between Bovine Serum Albumin and Methyl Cinnamate

Abstract

The interaction between bovine serum albumin (BSA) and methyl cinnamate (MC), an strawberry flavor compound, was investigated. We found that BSA and MC form complex with stoichiometry (n) equal 1, driven by system’s entropy increase and enthalpy reduce at pH 7.4, 5.0 and 3.5, with binding constants (Kb) in magnitude of 10 5 L.mol -1 . There was difference… (More)

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