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. 2021 Nov 13;10(11):2798. doi: 10.3390/foods10112798

Table 1.

Overview of the binding capacities for FA and BSA and the corresponding methods.

K-Value [mol−1 dm3] pH (Temp) Method References
1.793 × 104
25.47 × 104
80.68 × 104
7.2 (25 °C)
7.2 (35 °C)
7.2 (45 °C)
Fluorescence quenching (tryptophan) [69]
17.24 × 103
4.01 × 103
4.8 (25 °C)
7.0 (25 °C)
Hummel–Dreyer method (HD) [23]
5 × 103
5.56 × 104
4.8 (T n.a.)
7.0 (T n.a.)
Fluorescence quenching (tryptophan) [68]
40.15 × 104 7.4 (25 °C) Fluorescence quenching (tryptophan) [37]
5.56 × 104
5.09 × 104
2.49 × 104
7.8 (20 °C)
7.8 (25 °C)
7.8 (25 °C)
Affinity capillary electrophoresis (ACE)
Fluorescence quenching (tryptophan)
[71]
5.1 × 104 8.5 (T n.a.) Surface plasmon resonance (SPR) [70]

T n.a. = temperature not available.