Effects of the feed solution concentration on the separation degree in Donnan dialysis for binary systems of amino acids

The separations of amino acids by Donnan dialysis using an ion-exchange membrane were studied. Donnan dialytic experiments were carried out using an anion-exchange membrane, glutamic acid–phenylalanine or glutamic acid–alanine mixed solutions as the feeds, and sodium hydroxide solutions as the stripping ones. The initial concentrations of the two kinds of amino acids in the feed solutions were equal and in the range of 0.5–50 mol m⁻³. The amino acid fluxes were measured for each feed solution. Above the feed concentration of 10 mol m⁻³, the glutamic acid flux was over 100 times greater than that of the other amino acid, and it was found that the Donnan dialysis was applicable to the separation of the amino acids. On the other hand, below 10 mol m⁻³, the amino acid fluxes varied in a complicated manner with the concentration, and below 1 mol m⁻³ there was little difference between the fluxes of the two amino acids.Furthermore, after soaking the membrane in solutions having the same concentrations as the feed in the Donnan dialysis, uptake of the amino acids into the membrane was also measured. By comparing the experimental results of both the flux and uptake of the amino acids, the reason why the flux varied in a complicated manner with the concentration was discussed.     

Volume Changes on Complex Formation of 18-Crown-6 with Amino Acids in Aqueus Solutions

The densities of 18-crown-6-water and 18-crown-6-amino acid-water solutions at 298.15 K were determined. These values were used to estimate the partial molar volumes of 18-crown-6 in water and 0.15 M aqueous solutions of amino acids, as well as the volumes of transfer of 18-crown-6 from water to aqueous solutions of amino acids. The interaction of 18-crown-6 with amino acids involves H bonds and electrostatic forces. A conclusion was drawn that the nature and arrangement of side groups in amino acids affect their complex formation with the crown ether.     

Thermodynamic Studies of Amino Acid–Denaturant Interactions in Aqueous Solutions at 298.15 K

As proteins and other biomolecules consisting of amino acid residues require external additives for their dissolution and recrystallization, it is important to have information about how such additives interact with amino acids. Therefore we have studied the interactions of simple model amino acids with the additives urea and guanidine hydrochloride in aqueous solutions at 298.15 K, using vapor pressure osmometry. During the measurements, the concentration of urea was fixed as ∼2 mol⋅kg⁻¹ and that of guanidine hydrochloride was fixed as ∼1 mol⋅kg⁻¹ whereas the concentrations of amino acids were varied. The experimental water activity data were processed to get the individual activity coefficients of all the three components in the ternary mixture. Further, the activity coefficients were used to get the excess Gibbs energies of solutions and Gibbs energies for transfer of either amino acids from water to aqueous denaturant solutions or denaturant from water to aqueous amino acid solutions. An application of the McMillan-Mayer theory of solutions through virial expansion of transfer Gibbs energies was made to get pair and triplet interaction parameter whose sign and magnitude yielded information about amino acid–denaturant interactions, relative to their interactions with water. The pair interaction parameters have been further used to obtain salting constants and in turn the thermodynamic equilibrium constant values for the amino acid–denaturant mixing process in aqueous solutions at 298.15 K. The results have been explained in terms of hydrophobic hydration, hydrophobic interactions and amino acid–denaturant binding.     

An SFG study of interfacial amino acids at the hydrophilic SiO2 and hydrophobic deuterated polystyrene surfaces

Sum frequency generation (SFG) vibrational spectroscopy was employed to characterize the interfacial structure of eight individual amino acids--L-phenylalanine, L-leucine, glycine, L-lysine, L-arginine, L-cysteine, L-alanine, and L-proline--in aqueous solution adsorbed at model hydrophilic and hydrophobic surfaces. Specifically, SFG vibrational spectra were obtained for the amino acids at the solid-liquid interface between both hydrophobic d(8)-polystyrene (d(8)-PS) and SiO(2) model surfaces and phosphate buffered saline (PBS) at pH 7.4. At the hydrophobic d(8)-PS surface, seven of the amino acids solutions investigated showed clear and identifiable C-H vibrational modes, with the exception being l-alanine. In the SFG spectra obtained at the hydrophilic SiO(2) surface, no C-H vibrational modes were observed from any of the amino acids studied. However, it was confirmed by quartz crystal microbalance that amino acids do adsorb to the SiO(2) interface, and the amino acid solutions were found to have a detectable and widely varying influence on the magnitude of SFG signal from water at the SiO(2)/PBS interface. This study provides the first known SFG spectra of several individual amino acids in aqueous solution at the solid-liquid interface and under physiological conditions.     

Interactions of D-Maltose and Sucrose with Some Amino Acids in Aqueous Solutions

Calorimetric titrations have been performed at 298.15 K in aqueous solutions to derive the stability constants and thermodynamic parameters of the interactions of D-maltose and sucrose with some amino acids (glycine, DL-alanine, DL-leucine, and L-serine). The apparent molal volumes of the disaccharides in dilute aqueous solutions of the amino acids have been determined from density measurements at 298.15 K. In contrast to D-maltose, sucrose was found to associate with the amino acids and these associated species are preferentially entropy stabilized. These results are interpreted in terms of the influence of the nature of the solutes, their specific conformations, and hydration, on the ability of the disaccharides to form associated complexes with the amino acids.     

氨基酸从水到尿素水溶液中的迁移焓研究

用微量量热法测定甘氨酸、L-丙氨酸、L-丝氨酸在水和尿素水溶液中的溶解焓, 计算得到氨基酸从水到尿素水溶液的迁移焓, 并根据水合结构相互作用模型予以讨论. 结果表明, 氨基酸两性离子与尿素分子的静电作用以及两性离子头部与尿素分子的结构相互作用对氨基酸迁移焓有负贡献, 氨基酸侧链与尿素分子的结构相互作用依其亲水性或疏水性分别对迁移焓有负贡献或正贡献. 在实验浓度范围(0～13 mol/kg)内, 三种氨基酸的迁移焓总体上随尿素浓度的增加而下降, 其大小依次为L-丝氨酸＜甘氨酸＜L-丙氨酸, 氨基酸迁移焓的差异反映了溶质-溶剂结构相互作用的变化.     

Correlation and prediction the activity coefficients and solubility of amino acids and simple peptide in aqueous solution using the modified local composition model

In this work, the modified Wilson model was used to obtain the activity coefficients of amino acids and simple peptides in non-electrolyte aqueous solutions. The Wilson model was modified using the new local mole fraction proposed by Zhao et al. and non-random case for the reference state. The binary interaction parameters (BIP) of the modified Wilson model for amino acid–water pairs were obtained using the experimental data of the activity coefficients for amino acids available in the literature. The modified Wilson model was also used to correlate the solubility of amino acids in water and the values of Δh/R, Δs/R, and Δg/R of the solutions studied were reported. The results obtained showed that the modified Wilson model can accurately correlate the activity coefficients as well as the solubility of amino acids and simple peptides in aqueous solutions. Also the modified Wilson model was coupled with the Pazuki–Rohani model to correlate the mean ionic activity coefficients of electrolytes in aqueous amino acid solutions. The results showed that the proposed model can accurately correlate the activity coefficients of the electrolytes in aqueous amino acid solution.     

Ligand-exchange chromatography of amino acids on nickel-Chelex 100.

A ligand-exchange chromatographic proceudre for the selective separation of amino acids from inorganic ions is presented. It was found that the binding of amino acids to the nickel-Chelex 100 resin is pH dependent. At pH 8.5-9.1, only the basic amino acids lysine, histidine and arginine are quantitatively attached to the complex, whereas at pH 11, other amino acids with the exception of aspartic acid and glutamic acid are also bound, although not quantitatively. All of the amino acids can be eluted from the complex with 3 M ammonia solution without the displacement of nickel ions from the complex. This method can be used for the removal of the basic amino acids from solutions in the presence of inorganic ions as well as other amino acids.     

Ligand-exchange chromatography of amino acids on copper-, cobalt- and zinc-chelex 100.

Procedures for the ligand-exchange chromatography of amino acids on copper-, cobalt-and zinc-Chelex 100 have been examined. Ligand exchange on the copper complex affords a simple and rapid method for the removal of amino acids (except for aspartic and glutamic acids) from dilute solutions. The influence of the pH on the binding of amino acids to the metal complex was also studied. The bound amino acids could be eluted with ammonium hydroxide which also causes a slight metal leakage. Chromatography on cobalt- and zinc-Chelex 100 showed that only the basic amino acids were quantitatively attached to these complexes at pH 8.3-9.5, whereas the others were predominantly EXCLUDED. This procedure can be used for the selective concentration and removal of basic amino acids in the presence of other amino acids.     

α-氨基酸-丁醇-水三元体系中分子间的异系焓相互作用

利用2277热活性检测仪的流动测量系统获得了298.15K时甘氨酸、L-丙氨酸、L-缬氨酸和L-脯氨酸分别与n-丁醇在水溶液中混合过程的焓变以及各自的稀释焓,依据McMillan-Mayer理论关联得到异系焓相互作用系数,讨论了不同氨基酸与n-丁醇分子的作用机理.对hxy值分析结果表明,不同氨基酸与n-丁醇分子间的异系焓作用系数的大小主要取决于氨基酸分子结构的差异,氨基酸的不同侧基(非极性或极性)对焓作用系数有着不同的贡献,焓作用系数值的相对大小最终取决于各基团之间竞争平衡的结果.脯氨酸特殊的五元吡咯环结构对hxy值有较大的正贡献;n-丁醇的疏水性比尿素或甲脲大得多.     

On the prediction of equilibrium phase behavior of amino acids in aqueous and aqueous-electrolyte solutions using SAFT equation of state

We present an approach based on the statistical associating fluids theory (SAFT) to predict the solubility of amino acids in aqueous and aqueous-electrolyte solutions. This approach can describe the association interactions and their effects on the solubility of amino acids. Using the experimental data of activity coefficients of amino acids in water, the parameters of SAFT model for amino acids are obtained. The solubility of several amino acids in the temperature range of 273.15–373.15 K is predicted. Results obtained from the model are in a good accordance with the experimental data. Also, we examine the effect of pH on the solubility of dl-methionine. Addition of an extra amino acid to the binary solution of amino acid + water makes the system more complex. To check the accuracy of model, we study the ternary solution of dl-serine + dl-alanine + water and dl-valine + dl-alanine + water. Predicted results depict that the proposed model has the ability to describe the ternary solution of amino acids, accurately. Finally, the solubility of amino acids in aqueous-electrolyte solutions is investigated. The long-range interactions caused by the presence of ions affects the solubility of amino acids, leading them to be salted in or out. To treat this kind of interaction, the restrictive primitive mean spherical approximation (RP-MSA) is coupled with the SAFT equation of state. The proposed model can accurately predict the solubility of amino acids in aqueous-electrolyte solutions.     

Dielectric spectroscopy in the GHz region on fully hydrated zwitterionic amino acids

The complex dielectric permittivity of eight different amino acids in water solutions was determined in the frequency range from 0.2 to 20 GHz at room temperature, trying to span the whole range of solubility in each case. Two relaxations were observed at room temperature in this frequency range, which can be mainly assigned to the rotation of amino acids in the aqueous environment, and the reorientational motion of water molecules, respectively. Although the amino acids have a charged (zwitterionic) nature with huge dipole moments, the tendency towards dipolar alignment seems to be very weak, over the investigated concentration ranges. For these small bio-molecules, water screens solute-solute interactions and amino acids remain typically as isolated hydrated monomers. The dielectric results were used to estimate the number of water molecules restrained by each solute molecule. Finally, the comparison between the amino acid relaxation times made it possible to discuss the relationship between rotational dynamics and the structure and hydrodynamic coupling of the amino acid studied.     

Correlation of phase equilibria of amino acids and peptides in aqueous solution based on the perturbation theory of equation of state

In this paper, the activity coefficients of amino acids and simple peptides in aqueous solutions were correlated by using a three parameters model based on the perturbation theory. The adjustable parameters of this model were obtained from the experimental data and a relation for calculating the activity coefficient is derived. The calculated activity coefficients of amino acids and simple peptides obtained show that the equation of state based on the perturbation model can be used to correlate the activity coefficients of amino acids more accurately than the other models. A correlation for the solubility of amino acids in aqueous solutions is also derived. The results show that this correlation can accurately correlate the solubility of amino acids in aqueous solution over a wide range of temperatures (0–100 °C).     

Influence of additives on the clouding phenomenon of chlorpromazine hydrochloride solutions

Herein we report the effect of various additives (viz. alcohols, cycloalcohols, amino acids, sugars, ureas) on the clouding phenomenon observed in 50mM chlorpromazine hydrochloride (CPZ) drug solutions (prepared in 10mM sodium phosphate buffer). Long chain alcohols (except octanol), cyclohexanol and allylalcohol increased the cloud point (CP) followed by a decrease with the increase in alcohol concentration but short chain alcohols affected the CP insignificantly. Effect of amino acids depended upon their nature: acidic and salts of basic amino acids increased the CP while basic amino acids depressed it; non-polar and uncharged polar amino acids caused small changes in CP. Additives of urea family decreased the CP. All sugars caused a decrease in CP, which is in consonance to their effect on the critical micellar concentration. The overall behavior is explained on the basis of additives affecting the solvent as well as micelle aggregation and/or structure.     

Properties of fluoroantimonates(III) complexes with amino acids

Crystalline complex fluoroantimonates(III) with amino acids (glycine, β-alanine, DL-serine, DL-valine, L-leucine, and L-phenylalanine) have been prepared. The complexes stability in aqueous solutions has been studied with the cementation method. ¹H NMR studies of aqueous solutions of the amino acids complexes with SbF₃ at pH 1–6 and room temperature are reported. Preparation of polycrystalline metal antimony in aqueous solutions of tetrafluoroantimonates(III) complexes with the protonated amino acids has been demonstrated.     

氨基酸在水或氯化钾水溶液中体积性质的研究

在298.15K和常压下利用密度法测定了十几种α-氨基酸在水或氯化钾水溶液中的表观摩尔体积, 由此得到了各氨基酸的偏摩尔体积和其相应的转移偏摩尔体积,以及氨基酸中侧链对其偏摩尔体积的贡献值。从理论上计算了各氨基酸在上述溶液浓度的增加而增大; 氨基酸共溶质间的相互作用以1:1形式为主; 氨基酸的水化数随盐浓度的增加而减小。对所得结果进行了定性讨论。     

The mutual influence of imino acids and phenylalanine on the dynamic characteristics of sorption on KU-2 × 8 sulfocation exchanger in the H form

The dynamics of sorption of pure imino acids (proline and hydroxyproline) and imino acids in the presence of aromatic amino acid, phenylalanine, on KU-2 × 8 sulfocation exchanger in the H form was studied. Mutual influence of amino acids on the dynamic characteristics of sorption was observed. This influence changed the shape of elution curves and decreased the working exchange capacity. Both competitive and synergistic sorption mechanisms governed sorption of amino acids from binary solutions.     

Electrochemical determination of aromatic amino acids in extracts containing hydrophilic solvents

Some regularities of the extraction of aromatic amino acids (phenylalanine, tyrosine) with hydrophilic solvents and their mixtures from aqueous salt solutions were found. The electrochemical (potentiometric, conductometric) determination of amino acids was studied directly in the organic extract without their preliminary separation.     

Effects of amino acids on crystal growth of CaC2O4 in reverse microemulsion

Crystal growth of calcium oxalate (CaC2O4) in bulk aqueous solution, reverse microemulsion of p-octyl polyethylene glycol phenylether (OP)/iso-octyl alcohol (IOA)/cydohexane/water and above microemulsions containing different kinds of amino acids, such as aspartic acid (Asp), tyrosine (Tyr) and tryptophan (Trp) were studied. The results indicated that different crystallization types of the crystals, which were calcium oxalate monohydrate (COM), calcium oxalate dihydrate (COD) and calcium oxalate trihydrate (COT), existed in bulk aqueous solution. But CaC2O4 growth mainly paralleled with (1 01) plane of COM in reverse microemulsion because of the induction of surfactant at water/oil interface. After adding amino acids into microemulsions, the growth of CaC2O4 crystals mainly influenced by the varieties of amino acids and the pH values of the amino acid aqueous solution. When pH values of the solutions was higher than isoelectric points of amino acids, CaC2O4 crystal paralleled with (1 01) plane of COM more easily with the addition of Trp, Tyr, Asp in turn; however, when pH of the solutions was lower than isoelectric points of Trp, CaC2O4 crystal growth paralleled with (020) face of COM. It is obviously that amino acids, pH values of the solutions and surfactant played important roles in the process of crystal growth of CaC2O4 in the microemulsions. The formation mechanism of CaC2O4 was also discussed in different microemulsions at last.