Relationship between the molecular structure of amino acids and dipeptides and thermal sublimation effects |
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| Authors: | V. G. Badelin E. Yu. Tyunina G. V. Girichev N. I. Giricheva O. V. Pelipets |
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| Affiliation: | (1) Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo;(2) Ivanovo State Chemical Engineering University, Ivanovo;(3) Ivanovo State University, Ivanovo |
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| Abstract: | This paper reports on our mass spectrometric study of sublimation of glycine and DL-alanyl-glycine (Ala-gly). The sublimation enthalpy of Ala-gly has been determined by generalization of the data obtained and the results of AM1 quantum-chemical calculations. A relationship has been found between the sublimation enthalpy (ΔH subl), heat capacity (C P), and the sum of bond lengths (Σn i l i ) in 17 α-amino acid and 9 dipeptide molecules. Correlations are suggested for evaluating ΔH subl of amino acids and peptides. |
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| Keywords: | sublimation enthalpy mass spectrometry amino acids peptides structural parameters correlation analysis |
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