Enthalpic Interaction of Amino Acids with 2-Chloroethanol in Aqueous Solutions at 298.15 K

The enthalpies of mixing have been determined for five kinds of aqueous amino acids solutions (glycine, L-alanine, L-valine, L-serine, and L-proline) with 2-chloroethanol by an LKB-2277 Bio Activity Monitor at 298.15 K. In addition, the enthalpies of dilution at 298.15 K of aqueous solutions containing the five kinds of amino acids and 2-chloroethanol have been obtained. The heterotactic enthalpic pairwise interaction coefficients of the virial expansion of excess enthalpy were evaluated and interpreted from the point of view of solute–solute interactions. In comparison with ethanol, 2-chloroethanol shows a stronger exothermic interaction with amino acids because of its hydrophilic Cl atom and a more acidic –OH group. Using the additivity groups concept by Savage and Wood (SWAG), contributions of each of functional group of the amino acids and ethanol and 2-chloroethanol have been estimated.     

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).     

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.     

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.     

Use of di-tert-butyl pyrocarbonate to obtain N-tert-butoxycarbonyl derivatives of amino acids

Summary It has been shown that BOC derivatives of amino acids can be obtained by the tert-butoxycarbonylation of amino-acid salts with di-tert-butylpyrocarbonate in aqueous organic solutions.Institute of Biological and Medicinal Chemistry, Academy of Sciences of the USSR. Translated from Khimiya Prirodnykh Soedinenii, No. 6, pp. 764–767, November–December, 1974.     

Desulfolanylation of N-sulfolanyl amino acids

N-Sulfolanyl amino acids are cleaved at the C-N bond in ammonium hydroxide and aqueous solutions of amines to give the corresponding aminosulfolanes and amino acids.Translated from Khimiya Geterotsiklicheskikh Soedinenii, No. 10, pp. 1340–1341, October, 1973.     

Volumetric Properties of Amino Acids and Hen-Egg White Lysozyme in Aqueous Triton X-100 at 298.15 K

The apparent molar volumes, V_,2, of glycine, alanine, -amino-n-butyric acid, valine, leucine, and lysine monohydrochloride have been determined in aqueous solutions of 0.05, 0.1, and 0.4 mol-kg^–1 Triton X-100 (TX-100), and the partial specific volume, v⁰, of hen-egg-white lysozyme in 0.4 mol-kg^–1 TX-100 by density measurements at 298.15 K. These data have been used to calculate the infinite dilution apparent molar volumes, V_2,m⁰, for the amino acids in aqueous TX-100 solutions and the standard partial molar volumes of transfer, _tr V_2,m⁰, of the amino acids from water to the aqueous surfactant solutions. The linear correlation of V_2,m⁰ for a homologous series of amino acids has been utilized to calculate the contribution of the charged end groups (NH₃⁺, COO^–), CH₂ group and other alkyl chains of the amino acids to V_2,m⁰. The results on _tr V_2,m⁰, of amino acids from water to aqueous TX-100 solutions have been interpreted in terms of ion–ion, ion–polar, hydrophilic–hydrophilic and hydrophobic–hydrophobic group interactions. For all the six amino acids studied, the values of _tr V_2,m⁰ from water to all the studied concentrations of aqueous TX-100 are small in spite of their different hydrophobic content, indicating an overall balance in interactions of zwitterionic/hydrophilic groups of amino acids with the hydrophilic groups of TX-100, and of hydrophobic and ionic/hydrophilic groups of the amino acids with hydrophobic groups of TX-100. Comparison of the interactions of the amino acids with nonionic, anionic and cationic surfactants has also been made and discussed. The partial specific volume of transfer of lysozyme from water to aqueous TX-100 solutions also indicates a balance of the hydrophobic and hydrophilic interactions in the protein–nonionic surfactant system.     

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.     

Partial molar volumes of l-alanine,dl-serine,dl-threonine,l-histidine,glycine, and glycylglycine in water,NaCl, and DMSO aqueous solutions at T = 298.15 K

The apparent molar volumes of l-alanine, dl-serine, dl-threonine, l-histidine, glycine, and glycylglycine in water and in the aqueous solutions of NaCl and DMSO with various concentrations at T = 298.15 K have been measured by the precise vibrating-tube digital densimeter. The calculated partial molar volumes at infinite dilution have been used to obtain corresponding transfer volumes from water to various solutions. The experimental results show that the standard partial molar volumes of the above amino acids and peptide at the dilute DMSO aqueous solutions are very close to those in water. However, the volumes show several types of variations with the increase of the concentrations of DMSO due to different types of side chain of amino acids, which should be discussed specifically. The NaCl changes considerably the infinite dilution standard partial molar volumes of the above amino acids and peptide in the aqueous solutions. The infinite dilution standard partial molar volumes of the each amino acids and peptide increase with the concentrations of NaCl. The experimental results have been rationalized by a cosphere overlap model.     

脂肪族α-氨基酸疏水自缔合作用的流动微量热法研究

建立了水溶液中脂肪族α- 氨基酸疏水自缔合相互作用的化学模型, 根据模型方程对由精密流动微量热法测得的α- 氨基酸水溶液的稀释焓数据进行回归分析, 得到等步自缔合作用的平衡常数(K)、焓变(ΔHm)和熵变(ΔSm)等热力学参数, 发现焓、熵之间存在很好的补偿关系. 同时计算了溶液中水的偏摩尔过量熵(SE1), 并根据脂肪族α- 氨基酸的水化模型对结果进行了讨论. 建立的化学模型参数能在一定程度上解释McMillan- Mayer模型中的同系焓作用系数的物理意义.     

A new model for predicting activity coefficients in aqueous solutions of amino acids and peptides

A new two-parameter model based on the perturbation of a hard-sphere reference has been developed to correlate the activity coefficients of several amino acids and simple peptides in aqueous solutions. The hard-sphere equation of state used as the reference in the model was proposed recently by Ghotbi and Vera. The perturbation terms coupled with the reference hard-sphere equation of state are attributed to the dispersion forces and the dipole–dipole interactions. The Lennard-Jones and Keesom potential functions are used to represent the dispersion and dipole–dipole interactions, respectively. The results of the new model are compared with those obtained by other models. It is shown that the new model can more accurately correlate the activity coefficients of amino acids and peptides in comparison with the other available models in the literature. The model was also used to correlate the solubility of several amino acids in aqueous solutions. The results show that the model can accurately correlate the solubility of the experimental data over a wide range of temperatures with only two adjustable parameters. New values for Gibbs free energy change, Δg, and enthalpy change, Δh, of the solute, i.e., amino acid for transferring one mole of solute from a saturated solution to a hypothetical aqueous solution with an activity of one molal at temperature 298.15 K are also reported.     

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.     

Molecular characteristics of water-soluble fullerene derivatives of amino acids and peptides

The diffusion of fullerene derivatives of amino acids and peptides in dilute aqueous solutions has been studied. These derivatives can exist in solution both as separate molecules and as associates. The degree of association depends both on the nature of the amino acid or peptide residue and on the concentration of the solution.Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 4, pp. 879–882, April, 1996.     

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.     

298.15 K下氨基酸在D-木糖水溶液中的体积性质

报道了甘氨酸、L-丙氨酸和L-丝氨酸3种典型氨基酸在D-木糖水溶液中的体积性质.     

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。     

Complexation of a Macrocycle Containing Thiopyrimidine and Uracil Moieties with Dicarboxylic and Amino Acids in Various Organic and Aqueous Organic Solutions

The complexation of a macrocycle containing thiopyrimidine and uracil moieties (M) with amino acids and some dicarboxylic acids was studied by pH-metric, UV-VIS, ¹H NMR spectroscopy methods in chloroform, methanol, aqueous 1,4-dioxane, and biphasic water–chloroform media. The complexation of M with acids is too weak to solubilize them from the solid state into chloroform solutions containing M. The ¹H NMR spectra and pH-metric data of aqueous 1,4-dioxane (80 vol.%) reveal the pH-dependent 1:1 binding between M and the acids studied. The protonation of M is not a prerequisite for binding of fumaric, succinic, o-phtalic acids and the series of amino acids, whereas binding of maleic acid requires the protonation of both thiopyrimidine moieties of M. Therefore,M·(H⁺)₂ exhibits strong selectivity towards maleic acid in aqueous 1,4-dioxane and in biphasic water–chloroform media.     

Enthalpies of transfer of amino acids from water to aqueous solutions of formamide

Enthalpies of solution of glycine, l-alanine, l-serine in water and aqueous solutions of formamide were measured at 298.15 K. Transfer enthalpies of amino acids from water to aqueous solutions of formamide were derived and interpreted qualitatively with hydration co-sphere overlap model. The results show that the structure interaction between formamide and zwitterionic head-group and hydrophilic side chain of amino acids make a negative contribution to transfer enthalpy, while that with the hydrophobic side chain is positive. In the solvent composition range studied, transfer enthalpies decrease overall with the increasing concentration of formamide, with the relative order of l-serine < glycine < l-alanine.     

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.     

Solubility of amino acids in aqueous poly (ethylene glycol) solutions

The solubilities of amino acids have been measured in water and aqueous poly(ethylene glycol) (PEG) solutions as a function of temperature and PEG concentration. The free energies of transfer from water to aqueous PEG solutions forl-alanine,l-valine,l-isoleucine andl-leucine were positive, while those forl-phenylalanine andl-tryptophan were negative. The corresponding enthalpies of transfer were almost zero for all amino acids. The equilibrium constants of the binding of amino acids to PEG chain were estimated from the solubility data. Amino acids with larger hydrophobicity are bound more strongly to the PEG chain due to the hydrophobic interaction between the methylene groups of PEG and the side chain of amino acid. The equilibrium constants showed a correlation with the dynamic hydration number (n _DHN) which expresses the hydration properties of amino acids in aqueous solution.