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

• Published in: Journal of thermal analysis and calorimetry Vol. 148; no. 12; pp. 5521 - 5527
• Main Authors: Batov, Dmitrij V., Kustov, Andrey V., Smirnova, Natalya L.
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01-06-2023; Springer; Springer Nature B.V
• 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; Tryptophan; Glycerol; Urea; Temperature dependence; Enthalpy of dissolution; Parameters of pair and triple interaction
• ISSN: 1388-6150; 1588-2926
• DOI: 10.1007/s10973-023-12056-w

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.