Molecular Rearrangement in Aromatic Amino Acids and Proteins After Reaction with Hydroxyl and Hydroperoxyl Radicals and UV-C Radiation

The fluorescence of aqueous solutions of the aromatic amino acids tryptophan, tyrosine, and phenylalanine, an albumin solution, and a mixture of water-soluble animal and plant proteins is investigated after treatment with hydroxyl and hydroperoxyl radicals and continuous UV-C radiation at λ = 253.7 nm. The use of independent sources of active species allows for the study of activation and the development of free radical processes in model objects. The analysis is based on Stern-Volmer coefficients for the quenching of the fluorescence of the initial substrates and the ignition of the fluorescence of newly formed products. In the reaction with hydroxyl radicals, the hydrogen atom could be abstracted from any position in the target molecule. Under continuous UV-C radiation, the protein molecule as a whole was excited.

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