Journal of Solution Chemistry

, Volume 23, Issue 12, pp 1331–1346 | Cite as

Interactions between octyl-β-D-glucoside and α-amino acids or small peptides

  • Alessandro D'Aprano
  • Camillo La Mesa
  • Noemi Proietti
  • Bianca Sesta
  • Sonia Tatone
Article
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Revised:

Abstract

The interactions between octyl-β-D-glucoside and glycine in water have been investigated by surface tension, viscosity, and density measurements. The results show that the α-amino acid causes an unexpected lowering of the critical micellar concentration of octyl-β-D-glucoside. Such a finding has been interpreted in temss of dipole-dipole interactions between the hydrophilic site of the surfactant and the peptidic cosluttes. From three to seven amino acid molecules have been estimated to be coordinated with each glucoside unity in the micellar state. The research has been extended to glycine oligopeptides and L-lysine. The latter compound has effects similar to those observed with glycine whereas diglycine and triglycine show weaker effects on the micellization process.

Key Words

Octyl-β-D-glucoside micelles surface tension glycine amino acids viscosity density 
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Copyright information

© Plenum Publishing Corporation 1994

Authors and Affiliations

  • Alessandro D'Aprano
    • 1
  • Camillo La Mesa
    • 1
  • Noemi Proietti
    • 1
  • Bianca Sesta
    • 1
  • Sonia Tatone
    • 1
  1. 1.Department of ChemistryUniversity of Rome La SapienzaRomaItaly

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