Activity coefficients of glycylglycine and .ALPHA.-aminobutyric acid in aqueous sucrose solutions.

概要

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The activity coefficients of glycylglycine and α-aminobutyric acid in aqueous sucrose solutions have been measured by the isopiestic vapor pressure method at 25 °C. α-Aminobutyric acid is salted-out by sucrose, the effect increasing with an increase in the concentration of sucrose and a decrease in the concentration of amino acid. However, in the glycylglycine–sucrose–water system at lower concentrations of solutes salting-in of glycylglycine by sucrose takes place and then salting-out predominates at concentrations higher than 1 mol kg<SUP>−1</SUP> glycylglycine and 2 mol kg<SUP>−1</SUP> sucrose. The pairwise interactions and the free energy of the transfer of amino acids from water to various concentractions of sucrose solutions are calculated. The results account for the stabilizing effect of sucrose on the higher structure of globular proteins.
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