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Interaction of the functional group and hydrocarbon radicals in the L-alanine and glycine amino acids in aqueous NaCl, KCl, and urea solutions at different temperatures

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Abstract

The calorimetric method at temperatures of 288 K, 298 K, and 313 K is used to measure the heats of dissolution of L-α-alanine in aqueous NaCl (m ≤ 5 mol/kg water) and KCl (m ≤ 4 mol/kg water) solutions. The enthalpy and heat capacity coefficients are determined for the pair and triple interactions of alanine with nonaqueous components. Literature data is used to find the contributions from the charged NH +3 and COO– groups and the hydrocarbon radicals СНСН3 of L-alanine and СН2 of glycine in mixtures of water with NaCl, KCl, and urea. A discussion is given of the impact of additives and temperature on the interactions of hydrophilic and hydrophobic amino acids in the said systems.

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Authors and Affiliations

  1. Krestov Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo, Russia

    V. P. Korolev, O. A. Antonova & A. L. Serebryakova

  2. Ivanovo State University of Chemistry and Technology, Ivanovo, Russia

    V. P. Korolev, O. A. Antonova & A. L. Serebryakova

Authors
  1. V. P. Korolev
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  2. O. A. Antonova
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  3. A. L. Serebryakova
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Corresponding author

Correspondence to V. P. Korolev.

Additional information

Translated from Zhurnal Strukturnoi Khimii, Vol. 57, No. 4, pp. 729-735, May-June, 2016.

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Korolev, V.P., Antonova, O.A. & Serebryakova, A.L. Interaction of the functional group and hydrocarbon radicals in the L-alanine and glycine amino acids in aqueous NaCl, KCl, and urea solutions at different temperatures. J Struct Chem 57, 691–697 (2016). https://doi.org/10.1134/S0022476616040090

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  • DOI: https://doi.org/10.1134/S0022476616040090

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