On the Temperature Coefficient of the Solubility of Some Glycyl Peptides in Water-Ethanol Mixtures
作者： Giuseppina Conio , Luigi Curletto , Eligio Patrone
DOI: 10.1016/S0021-9258(19)43623-5
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摘要: Abstract The solubility of glycine, diglycine, and triglycine was investigated in water-ethanol mixtures (20% 50% ethanol) as a function the temperature. transfer free energy, ΔFtrconh, for peptide group evaluated separate enthalpy entropy components process were determined. In 20% ethanol solutions, hypothesis additivity contribution various molecular groups to parameters verified. Values obtained difference triglycine-diglycine at 25° ΔFtrconh = +120 cal per mole, ΔStrconh -1.7 e.u., ΔHtrconh -390 mole. These values appear be excellent agreement with previous results coil → helix transformation poly-l-ornithine solutions. It has been confirmed that helical stabilization mixed solvents is an entropic effect, arising from negative value entropy, (from water water-organic solvent mixtures).
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