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用LKB-2277精密微热量计测定了298.15K时甘氨酸、L-丙氨酸、L-丝氨酸、L-脯氨酸、L-羟脯氨酸、L-蛋氨酸、L-苏氨酸和L-缬氨酸分别与尿素在水溶液中的混合过程烙变,根据McMillan-Mayer理论关联得到各级焓作用系数,并运用基因贡献法探讨了不同氨基酸与尿素分子的相互作用机制.结果表明,氨基酸的两性离子部分及α-碳上的非极性脂肪侧基、极性的羟基侧基和五元吡咯环侧基等对焓对作用系数具有不同的贡献.
Glycine, L-alanine, L-serine, L-proline, L-hydroxyproline, L-methionine, L-threonine and L-threonine were measured at 298.15 K using the LKB- Valine and urea in aqueous solution respectively, the enthalpy coefficient at various levels was obtained according to McMillan-Mayer theory, and the mechanism of interaction between different amino acids and urea molecules was discussed by using gene contribution method.The results showed that amino acids The zwitterionic moiety and the non-polar aliphatic side groups on the α-carbon, the polar hydroxyl side groups and the pentasubstituted pyrrole ring side groups have different contributions to the interaction coefficient.