Characterization of the Interaction between Quercetin and Egg Albumin in SPAN 40 Solution
| International Journal of Applied Physics |
| © 2017 by SSRG - IJAP Journal |
| Volume 4 Issue 2 |
| Year of Publication : 2017 |
| Authors : S. Bakkialakshmi, B. Bhavani, P. Selvarani |
10.14445/23500301/IJAP-V4I4P101
How to Cite?
S. Bakkialakshmi, B. Bhavani, P. Selvarani, "Characterization of the Interaction between Quercetin and Egg Albumin in SPAN 40 Solution," SSRG International Journal of Applied Physics, vol. 4, no. 2, pp. 1-10, 2017. Crossref, https://doi.org/10.14445/23500301/IJAP-V4I4P101
Abstract:
Dietary polyphenols are very essential and are wieldy studied compounds due to their various biological activities. The anti-bacterial protein, lysozyme is beneficial drug carrying ability. Hence their binding at molecular level is essential perspective in the field of pharmaceutics. The bindings of quercetin with Egg albumin in a surfactant, SPAN 40 have been investigated using UV-vis, fluorescence and molecular docking studies. Quercetin is found to be the quencher of Egg albumin fluorescence and the quenching mode involved here is found dynamic in nature. The energy transfer parameters are calculated and a possibility of energy transfer from Egg albumin to quercetin is observed. Molecular docking study gives the distance of quercetin to egg albumin.
Keywords:
Quercetin, Egg albumin, Fluorescence, Binding constant, Docking.
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