The temperature effect on the thermodynamics of the interaction of l-Tryptophan with urea and glycerol in water

The temperature dependence of the pair and triplet interaction between aromatic amino acid L-Tryptophan (Trp) and glycerol (Gl) or urea (U) in an aqueous medium was studied. For this goal, the enthalpies of solution of Trp in the water-Gl and water-U mixtures were determined in the temperature range...

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Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2023-06, Vol.148 (12), p.5521-5527
Main Authors: Batov, Dmitrij V., Kustov, Andrey V., Smirnova, Natalya L.
Format: Article
Language:English
Subjects:
Amino acids
Analytical Chemistry
Aqueous solutions
Chemistry
Chemistry and Materials Science
Enthalpy
Glycerin
Glycerol
Inorganic Chemistry
Liquid phases
Macromolecules
Measurement Science and Instrumentation
Nonelectrolytes
Physical Chemistry
Polymer Sciences
Specific heat
Temperature dependence
Temperature effects
Thermodynamics
Tryptophan
Urea
Ureas
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Summary:The temperature dependence of the pair and triplet interaction between aromatic amino acid L-Tryptophan (Trp) and glycerol (Gl) or urea (U) in an aqueous medium was studied. For this goal, the enthalpies of solution of Trp in the water-Gl and water-U mixtures were determined in the temperature range of 298.15–328.15 K. The heat capacity values of amino acid solution as well as the partial molal heat capacities were calculated. The virial enthalpic coefficients of pair (Gl–Trp or U–Trp) and triple (Gl–Gl–Trp or U–U–Trp) interactions in aqueous solution were also computed in terms of the excess function concept. The results obtained were used to analyze the solute-non-electrolyte interactions in a liquid phase and their possible influence on stability of protein macromolecules.
ISSN:1388-6150
1588-2926
DOI:10.1007/s10973-023-12056-w