The Heterotactic Enthalpic Interaction Coefficients of <Emphasis Type="Italic">α</Emphasis>-Amino Acids with Maltose in Aqueous Solution at <Emphasis Type="Italic">T</Emphasis>=298.15 K |
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Authors: | Yu Chen Huaji Liu Ruisen Lin Honglin Zhang |
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Institution: | (1) Department of Chemistry, School of Sciences, Tianjin University, Tianjin, 300072, People’s Republic of China;(2) Department of Chemistry, Zhejiang University, Hangzhou, 310027, People’s Republic of China;(3) Department of Chemistry, Qufu Normal University, Qufu, 273165, People’s Republic of China |
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Abstract: | The mixing enthalpies of maltose with several typical α-amino acids (glycine, L-alanine, L-serine, L-valine, L-threonine and L-proline) and dilution enthalpies of each compound
have been determined in aqueous solutions at T=298.15 K by a flow-mixing microcalorimeter. The heterotactic enthalpic pairwise interaction coefficients, h
xy
, of each amino acid with maltose have been calculated by the McMillan–Mayer formalism, and are discussed in terms of intermolecular
interactions of the hydrated solute species. |
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Keywords: | α -Amino acid Maltose Heterotactic enthalpic interaction coefficient |
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