Journal of Applied Spectroscopy

, Volume 3, Issue 3, pp 184–188 | Cite as

A study of the primary photochemical processes occurring in proteins

III. The luminescence and kinetics involved in the formation of the photoproducts of aromatic amino acids at low temperatures
  • D. I. Roshchupkin
  • Yu. A. Vladimirov
Article
  • 16 Downloads

Abstract

Solutions of aromatic amino acids irradiated with ultraviolet light at 77° K have been found to form products responsible for the photofading of the fluorescence of the initial molecules. Luminescent in the yellow-green portion of the spectrum, these products are considered to be free radicals. In the case of tyrosine, the luminescence excitation spectrum appears to be determined by the phenoxy radical. The formation of tryptophan radicals involves an intermediate stage in which the initial molecule probably passes through a triplet state.

Keywords

Analytical Chemistry Tyrosine Free Radical Molecular Structure Tryptophan 

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Copyright information

© The Faraday Press, Inc. 1967

Authors and Affiliations

  • D. I. Roshchupkin
  • Yu. A. Vladimirov

There are no affiliations available

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