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Issue 24, 2002
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Hole burning Stark-effect studies on aromatic aminoacids
Part II. A comparative investigation of tyrosine and the BPTI-protein

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We present hole burning Stark-effect experiments on the aromatic aminoacid tyrosine in a glycerol/water glass. In addition we demonstrate, for the first time, that it is possible to exploit aromatic aminoacids as Stark-labels in proteins. As an example we present experiments with bovine pancreatic trypsin inhibitor (BPTI). We discuss our results in light of recent model calculations on phenol/water complexes.

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Publication details

The article was received on 12 Sep 2002, accepted on 23 Oct 2002 and first published on 07 Nov 2002

Article type: Paper
DOI: 10.1039/B208926B
Citation: Phys. Chem. Chem. Phys., 2002,4, 6080-6085
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    Hole burning Stark-effect studies on aromatic aminoacids

    M. Stübner, C. Hecht, E. Schneider and J. Friedrich, Phys. Chem. Chem. Phys., 2002, 4, 6080
    DOI: 10.1039/B208926B

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