Melting properties of peptides and their solubility in water. Part 1: dipeptides based on glycine or alanine.

ABSTRACT: Melting properties (melting temperature, melting enthalpy and heat capacity difference between liquid and solid phase) of biomolecules are indispensable for natural and engineering sciences. The direct determination of these melting properties by using conventional calorimeters for biological compounds is often not possible due to decomposition during slow heating. In the current study this drawback is overcome by using fast scanning calorimetry (FSC) to directly measure the melting properties of five dipeptides (glycyl-glycine, glycyl-l-alanine, l-alanyl-glycine, l-alanyl-l-alanine and cyclo(l-alanyl-glycine)). The experimental melting properties were used as inputs into a thermodynamic solid-liquid equilibrium relation to predict solubility of the dipeptides in water. The required activi

SUBMITTER: Do HT 

PROVIDER: S-EPMC9073158 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature