Study on the Fluorescence Quenching Effect between Non-Natural Phosphoryl Amino Acids and Trypsin

Abstract:

Trypsin has the fluorescence. Fluorescence method was used to study the interactions between N-phosphoryl non-natural amino acids and trypsin solution in detail.The results indicated that L-2-amino valeric acid,heptanoic acid,octanoic acid and nonanoc acid can’t decrease the fluorescence intensity of trypsin solution,but N-phosphoryl amino valeric acid,heptanoic acid, octanoic acid and nonanoc acid can quench the fluorescence of trypsin solution.At the same time, N-phosphoryl amino acid of different concentration,different length have different quenching effects on trypsin.With the increasing of carbon chain length of N-phosphoryl amino acid and the increasing of N-phosphoryl heptanoic acid’s concentration,the intensity of trypsin decreased fast. What’s more,the fluorescence of trypsin could be quenched completely by N-phosphoryl amino heptanoic acid. It showed that N-phosphoryl amino acids could change the interactions with trypsin.