The temperature effect on the thermodynamics of the interaction of l-Tryptophan with urea and glycerol in water

被引：0
作者：
Dmitrij V. Batov
Andrey V. Kustov
Natalya L. Smirnova
机构：
[1] Russian Academy of Sciences,G.A. Krestov Institute of Solution Chemistry
来源：
Journal of Thermal Analysis and Calorimetry | 2023年 / 148卷
关键词：
-Tryptophan; Glycerol; Urea; Enthalpy of dissolution; Parameters of pair and triple interaction; Temperature dependence;
D O I：
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学科分类号：
摘要：
The temperature dependence of the pair and triplet interaction between aromatic amino acid L-Tryptophan (Trp) and glycerol (Gl) or urea (U) in an aqueous medium was studied. For this goal, the enthalpies of solution of Trp in the water-Gl and water-U mixtures were determined in the temperature range of 298.15–328.15 K. The heat capacity values of amino acid solution as well as the partial molal heat capacities were calculated. The virial enthalpic coefficients of pair (Gl–Trp or U–Trp) and triple (Gl–Gl–Trp or U–U–Trp) interactions in aqueous solution were also computed in terms of the excess function concept. The results obtained were used to analyze the solute-non-electrolyte interactions in a liquid phase and their possible influence on stability of protein macromolecules.
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页码：5521 / 5527
页数：6
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