| Abstract: | The potential energy surface of un-ionized glycine has been explored with density functional theory. The performance of several nonlocal functionals has been evaluated and the results are presented in the context of available experimental information and post-Hartree–Fock quantum chemical results. The zero-point and thermal vibrational energies along with vibrational entropies play a very important role in determining the relative stability of glycine conformers; the realization of this has led to some revision and reinterpretation of the experimental results. Uncertainties in the vibrational contributions to the energy differences of several tenths of a kilocalorie/mole remain. The uncertainty in the vibrational free energy is even larger, about 1 kcal/mol. In the final analysis, we suggest that the best estimate of the electronic energy difference between the two lowest glycine conformers should be revised downward from 1.4 to 1.0 kcal/mol. Thirteen stationary points on the potential energy surface have been localized. For the majority of these, there is close agreement among various nonlocal density functionals and the post-Hartree–Fock methods. However, the second conformer (IIn), which has a strong hydrogen bond between the hydroxyl hydrogen and the nitrogen of the amine group, presents a distinct challenge. The relative energy of this conformer is extremely sensitive to the basis set, the level of correlation, or the functional used. The widely used BP86, PP86, and BP91 nonlocal functionals overestimate the strength of the hydrogen bond and predict that this conformer is the lowest energy structure. This contradicts both experiment and high-level post-Hartree–Fock studies. The adiabatic connection method (ACM) and the BLYP functional yield the correct order. The ACM method, in particular, gives energies which are in reasonable agreement with MP2, although these are somewhat low as compared with experiment. Based on this study, ACM should perform well for this type of bioorganic application, with typical errors of a few tenths of a kilocalorie/mole and only rarely exceeding 0.5 kcal/mol. © 1997 John Wiley & Sons, Inc. J Comput Chem 18 : 1609–1631, 1997 |
