Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes.

@article{AlizadehPasdar2000ComparisonOP,
  title={Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes.},
  author={Nooshin Alizadeh-Pasdar and Eunice C Y Li-Chan},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 2},
  pages={328-34}
}
The influence of type of fluorescent probe on the surface hydrophobicity values determined for three native and heated proteins was assessed using uncharged [6-propionyl-2-(N, N-dimethylamino)naphthalene or PRODAN] versus anionic aliphatic (cis-parinaric acid or CPA) and aromatic (1-anilinonaphthalene-8-sulfonic acid or ANS) probes. Surface hydrophobicities… CONTINUE READING