Intermolecular Interactions of Apple Pectin with L-Phenylalanine and L-Histidine in Aqueous Solutions

被引：4

作者：

Mudarisova, R. Kh. ^{[1
]}

Kukovinets, O. S. ^{[2
]}

Kolesov, S. V. ^{[1
]}

Novoselov, I. V. ^{[3
]}

机构：

[1] Russian Acad Sci, Ufa Fed Res Ctr, Ufa Inst Chem, Ufa 450054, Russia

[2] Bashkir State Univ, Ufa 450076, Russia

[3] Ufa State Petr Tech Univ, Ufa 450000, Russia

来源：

RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A | 2021年 / 95卷 / 09期

关键词：

polysaccharides; pectin; amino acids; stability constants; complexation; thermodynamic parameters; POLYSACCHARIDES; CYCLODEXTRINS; TRANSITION; COMPLEXES;

D O I：

10.1134/S003602442109017X

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Complexation of apple pectin with L-phenylalanine and L-histidine in aqueous solutions was studied using spectral methods. Stoichiometric compositions of complexes and stability constants were determined. Standard thermodynamic characteristics (Delta H degrees, Delta G degrees, and Delta S degrees) of complexation were calculated.

引用

页码：1835 / 1840

页数：6

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