Hole burning Stark-effect studies on aromatic aminoacids: Part II. A comparative investigation of tyrosine and the BPTI-protein

We present hole burning Stark-effect experiments on the aromatic aminoacid tyrosine in a glycerol/water glass. In addition we demonstrate, for the first time, that it is possible to exploit aromatic aminoacids as Stark-labels in proteins. As an example we present experiments with bovine pancreatic trypsin inhibitor (BPTI). We discuss our results in light of recent model calculations on phenol/water complexes.