Thermodynamic (volume and compressibility) and spectral investigations of the glycine, diglycine and triglycine in aqueous α- and β-cyclodextrin solutions at T=298.15K

Influence of protic ionic liquids on hydration of glycine based peptides

The structure of water, especially around the solute is thought to play an important role in many biological and chemical processes. Water-peptide and cosolvent-peptide interactions are crucial in determining the structure and function of protein molecules. In this work, we present the H-bonding analysis for model peptides like glycyl-glycine (gly-gly), glycine-ւ-valine (gly-val), glycyl-ւ-leucine (gly-leu) and triglycine (trigly) and triethylammonium based carboxylate protic ionic liquids (PILs) in aqueous solutions as well as for peptides in ∼0.2 mol·L^-1 of aqueous PIL solutions in the spectral range of 7800-5500 cm^-1 using Fourier transform near-infrared (FT-NIR) spectroscopy at 298.15 K. The hydration numbers for peptides and PILs were obtained using NIR method of simultaneous estimation of hydration spectrum and hydration number of a solute dissolved in water. The H-bond of water molecules around peptides and PILs are found to be stronger and shorter than those in pure liquid water. We observe that the hydration shell around zwitterions is a clathrate-like cluster of water in which ions entrap. Watery network analysis confirms that singly H-bonded species or NHBs changes to partial or distorted ice-like structures of water in the hydration shell of PILs. The overall water H-bonding in the hydration sphere of PILs increases in the order TEAF < TEAA < TEAG < TEAPy ≈ TEAP < TEAB. The influence of PILs on hydration behavior of peptides is explored in terms of H-bonding, cooperativity, hydrophobicity, water structural changes, ionic interactions etc.

Effect of Hydroxylamine Sulfate on Volumetric Behavior of Glycine,L-Alanine, andL-Arginine in Aqueous Solution

The apparent molar volumes of glycine,L-alanine, andL-arginine in aqueous hydroxylamine sulfate solutions have been determined atT=298.15 K and atmospheric pressure. The standard partial molar volumes,V20, corresponding partial molar volumes of transfer,ΔtrV20, and hydration numbers,NH, have been calculated for theseα-amino acids from the experimental data. TheΔtrV20values are positive for glycine,L-alanine, andL-arginine and are all increased with the increase in the concentration of hydroxylamine ions. These parameters obtained from the volumetric data are interpreted in terms of various mixing effects between amino acids and hydroxylamine sulfate in aqueous solutions.