TABLE 3.
pKa and Dissociation Constant (KD) of the Different Stilbenes Investigated in the Absence and Presence of Sugarsa
| pKa | KD (mM) | |||||
|---|---|---|---|---|---|---|
| alone | + d-fructose (50 mM) | + d-glucose (50 mM) | d-fructose | d-galactose | d-glucose | |
| STBA | 8.86 (± 0.08) |
6.4 (± 0.1) |
7.63 (± 0.06) |
3.4 (± 0.7) |
6 (± 1) |
11 (± 1) |
| CSTBA | 8.17 (± 0.03) |
5.84 (± 0.04) |
7.30 (± 0.04) |
0.65 (± 0.04) |
12.5 (± 0.8) |
18.3 (± 0.8) |
| MSTBA | 8.58 (± 0.03) |
6.36 (± 0.03) |
7.88 (± 0.01) |
1.0 (± 0.1) |
26 (± 2) |
43 (± 4) |
| DSTBA | 9.14 (± 0.03) |
6.61 (± 0.02) |
8.34 (± 0.01) |
2.5 (± 0.2) |
49 (± 1) |
98 (± 3) |
a
All solutions contained 33.3% methanol.
KD measured at pH 8.0.