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Relationship between the molecular structure of amino acids and dipeptides and thermal sublimation effects

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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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Authors and Affiliations

  1. Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo

    V. G. Badelin, E. Yu. Tyunina & O. V. Pelipets

  2. Ivanovo State Chemical Engineering University, Ivanovo

    G. V. Girichev

  3. Ivanovo State University, Ivanovo

    N. I. Giricheva

Authors
  1. V. G. Badelin
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  2. E. Yu. Tyunina
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  3. G. V. Girichev
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  4. N. I. Giricheva
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  5. O. V. Pelipets
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Correspondence to V. G. Badelin.

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__________

Translated from Zhurnal Strukturnoi Khimii, Vol. 48, No. 4, pp. 698–704, July–August, 2007.

Original Russian Text Copyright © 2007 by V. G. Badelin, E. Yu. Tyunina, G. V. Girichev, N. I. Giricheva, and O. V. Pelipets

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Badelin, V.G., Tyunina, E.Y., Girichev, G.V. et al. Relationship between the molecular structure of amino acids and dipeptides and thermal sublimation effects. J Struct Chem 48, 647–653 (2007). https://doi.org/10.1007/s10947-007-0098-5

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  • DOI: https://doi.org/10.1007/s10947-007-0098-5

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