Measuring the enthalpies of interaction between glycine, L-cysteine, glycylglycine, and sodium dodecyl sulfate in aqueous solutions
- 作者: Badelin V.1, Mezhevoi I.1, Tyunina E.1
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隶属关系:
- Krestov Institute of Solution Chemistry
- 期: 卷 91, 编号 3 (2017)
- 页面: 521-524
- 栏目: Physical Chemistry of Solutions
- URL: https://journals.rcsi.science/0036-0244/article/view/169339
- DOI: https://doi.org/10.1134/S0036024417030025
- ID: 169339
如何引用文章
详细
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.
作者简介
V. Badelin
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
俄罗斯联邦, Ivanovo, 153045
I. Mezhevoi
Krestov Institute of Solution Chemistry
编辑信件的主要联系方式.
Email: inm@isc-ras.ru
俄罗斯联邦, Ivanovo, 153045
E. Tyunina
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
俄罗斯联邦, Ivanovo, 153045