Influence of Cyclodextrins on the Kinetics of Oxidation of Amino Acids and BSA by Hydrazyl Radicals |
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| Authors: | Gabriela Ionita Petre Ionita Victor EM. Sahini Constantin Luca |
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| Affiliation: | (1) Dept. of Physical Chemistry, University of Pitesti, Gh. Doja Street 41, 0300 Pitesti, Romania;(2) Institute of Physical Chemistry, Spl. Independentei 202, Bucharest, Romania;(3) Faculty of Chemistry, University of Bucharest, Bd. Carol I 13, 70346 Bucharest, Romania;(4) Department of Analytical Chemistry, ``Politehnica' University Bucharest, Polizu, 1, Romania |
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| 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 BSAPheGly-His with bothfree radicals. Addition to the reaction mixture of  - and  -cyclodextrin decreases the oxidation rate, probably due to amino acidencapsulation in the cyclodextrin cavity. -Cyclodextrin protects more efficiently against oxidation than -cyclodextrin. |
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| Keywords: | kinetics hydrazyl cyclodextrin amino acids BSA |
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