Correlation of relaxation processes by BDS: Calorimetric, spectral findings and molecular dynamics of active side chain amino acids in hydrated medium

The dielectric dispersion behavior of amino acids (L-arginine and L-glutamic acid) was studied in the aqueous state by Broadband Dielectric Spectroscopy (BDS). The complex permittivity spectra of the solutions were recorded for the frequency regime 10 MHz - 50 GHz at a temperature range of 283 K to 303 K for various mole fractions. The interaction of polarized side chains of the solute (positive in L-arginine and negative in L-glutamic acid) with hydrated polar media is the significance of the work. The hydration effect of the amino acid modifies the dielectric and physicochemical properties of the solution. The study of Differential Scanning Calorimetry (DSC) analysis and thermal parameters specifies that the L-glutamic acid has super strong nature than L-arginine. The formation of hydrogen bond, nature and strength of the interaction through side chain are confirmed by spectral analysis (FT-Raman, FT-IR and NMR). The geometrical properties were computed with DFT/B3LYP - 631G(d,p) basis set. The obtained spectral signals were compared with experimental data. The experimental and quantum mechanical calculations are used to identify the hydrodynamic coupling of the solution. The present study correlate the dielectric, thermal parameters, spectral inferences with molecular structure, dynamics is a novel approach which confirms the nature and strength of the complex formation.