Measuring the enthalpies of interaction between glycine, L-cysteine, glycylglycine, and sodium dodecyl sulfate in aqueous solutions
- Авторы: Badelin V.1, Mezhevoi I.1, Tyunina E.1
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Учреждения:
- Krestov Institute of Solution Chemistry
- Выпуск: Том 91, № 3 (2017)
- Страницы: 521-524
- Раздел: Physical Chemistry of Solutions
- URL: https://journals.rcsi.science/0036-0244/article/view/169339
- DOI: https://doi.org/10.1134/S0036024417030025
- ID: 169339
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Аннотация
Calorimetric measurements of enthalpies of solution ΔsolHm for glycine, L-cysteine, and glycylglycine in aqueous solutions of sodium dodecyl sulfate (SDS) with concentrations of up to 0.05 mol kg–1 are made. Standard enthalpy of solution ΔsolH0 and enthalpy of transfer ΔtrH0 of the dipeptide from water into mixed solvent are calculated. The calculated enthalpy coefficients of paired interactions of amino acids and dipeptide with SDS prove to be positive. Hydrophobic interactions between the biomolecules and SDS are found to have a major impact on the enthalpies of interaction in the three-component systems under study, within the indicated range of concentrations.
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Об авторах
V. Badelin
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
Россия, Ivanovo, 153045
I. Mezhevoi
Krestov Institute of Solution Chemistry
Автор, ответственный за переписку.
Email: inm@isc-ras.ru
Россия, Ivanovo, 153045
E. Tyunina
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
Россия, Ivanovo, 153045