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Mechanisms of Quenching of Aromatic Amino Acid Fluorescence in Protein-Nucleic Acid Complexes

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Excited States in Organic Chemistry and Biochemistry

Part of the book series: The Jerusalem Symposia on Quantum Chemistry and Biochemistry ((JSQC,volume 10))

Abstract

Fluorescence spectroscopy has been widely used to obtain information on protein structure (l) as well as to study protein-ligand interaction (2). Both the intrinsic fluorescence of the aromatic amino acids and the extrinsic fluorescence of covalently or non-covalently bound labels have been used.

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Author information

Authors and Affiliations

  1. Centre de Biophysique Moléculaire, 45045, Orléans Cedex, France

    Claude Helene

Authors
  1. Claude Helene
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Editor information

Editors and Affiliations

  1. Institut de Biologie Physico-Chimique (Fondation Edmond de Rothschild), Université Pierre et Marie Curie (Paris VI), 13 rue P. et M. Curie, Paris 5e, France

    Bernard Pullman

  2. Hadassah Medical School, The Hebrew University, Jerusalem, Israel

    Natan Goldblum

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© 1977 Springer Science+Business Media Dordrecht

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Helene, C. (1977). Mechanisms of Quenching of Aromatic Amino Acid Fluorescence in Protein-Nucleic Acid Complexes. In: Pullman, B., Goldblum, N. (eds) Excited States in Organic Chemistry and Biochemistry. The Jerusalem Symposia on Quantum Chemistry and Biochemistry, vol 10. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1273-7_6

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  • DOI: https://doi.org/10.1007/978-94-010-1273-7_6

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-1275-1

  • Online ISBN: 978-94-010-1273-7

  • eBook Packages: Springer Book Archive

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