Rheological measurements revealed that the mechanical strength of the hydrogels increased with increasing concentration of NaDC and Eu(NO3 3, while the maximum emission of the fluorescence of the gels appeared at a stoichiometry between Eu(NO3 3 and NaDC of 1 3.
rNSs contains five tryptophans and eleven tyrosines which are buried as is apparent from the emission fluorescence maximum at 338 nm.
After addition of 10 mM oxomalonate, the fluorescence maximum emission wavelength was blue-shifted by 1.6 nm when using a 275 nm excitation wavelength and red-shifted by 2 nm when using a 307 nm excitation wavelength with respect to OAD alone, leading thus to a 10.8 nm REES (Fig. 3, grey rectangles).
In the absence of the peptide, the maximum emission wavelength of tryptophan fluorescence was 346.7 nm.
By contrast, when the A20L interacted with the PC/PG liposomes, the maximum emission wavelength of tryptophan fluorescence was 315.7 nm was accomplished by a shift to blue color, suggesting that the tryptophan moved into the hydrophobic core of the membrane and could strongly interact with the prokaryotic membrane (Fig. 5a, Table 3).
Solutions of these polymers in chloroform exhibit violet fluorescence, having maximum emission wavelength in the range of 412 425 nm and fluorescence quantum yield in the range of 0.11 0.26.
Fluorescence spectroscopy documented a red shift to the maximum emission wavelength (λmax) of tryptophan fluorescence with a Tm of 36°C for CTA1 (Fig. 2B, H) and a Tm of 41°C for PBA-treated CTA1 (Fig. 2E, H).
Solutions of some polymers in N,N-dimethylformamide exhibited blue fluorescence, having maximum emission wavelength in the range of 411 424 nm.
These compounds possess good thermal stability with decomposition temperatures of 264 340 °C and exhibit intense blue fluorescence with maximum emission peaked at 457 470 nm.
These materials showed blue to red fluorescence with maximum emission wavelengths of 476 611 nm, respectively, which were dependent on the structural and electronic nature of end-capping groups.
