Application of an Optical Biosensor to Study the Interaction between Porphyrins and Wheat Germ Agglu

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An optical biosensor with a stirred cuvette has been used to monitor the interaction of immobilized wheat germ agglutinin (WGA) with two water-soluble cationic porphyrins. The association constants (Ka) of the free base porphyrin and its Zn(Ⅱ) complex form were 2.66 and 27.31×105 L/mol at 20 ℃ respectively. The interactions of the free base porphyrin were further investigated at temperatures between 15 ℃ and 37 ℃. The thermodynamics parameters, changes in free energy, enthalpy and entropy, were -31.23, 22.92, 54.15 kJ/mol respectively. The heat capacity change was -355.53 J·mol-1·K-1. The binding was driven by entropic contribution, and showed strong enthalpy-entropy compensation. It was governed primarily by hydrophobic forces.
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