Effect of Tryptophan and Asparagine Structure on the Enthalpic Characteristics of Their Dissolution in Aqueous Solutions of Sodium Dodecyl Sulfate

Resumo

The integral enthalpies of dissolution of L-tryptophan and L-asparagine in aqueous solutions of sodium dodecyl sulfate (surfactant) at surfactant concentrations of up to 0.05 mol/kg of the solvent are determined and estimated calorimetrically. Standard values of the enthalpies of dissolution and transfer of amino acids from water to a mixed solvent are calculated. The calculated enthalpy coefficients of pair interactions between amino acids and surfactant molecules have positive values. Hydrophobic interactions between amino acids and surfactants have the dominant effect on the enthalpy characteristics of the interaction in a three-component solution.