Abstract
This paper describes sodium chloride salt effects on both dansyl-D,L aminoacid derivatives-pepsin protein surface association and the selectivity process. The thermodynamic functions of this enantiomer association were determined. The variation plots of the enantiomer association data versus the sodium chloride salt concentration (x) in the bulk solvent indicated a change in both the enantiomer-pepsin association and selectivity mechanisms. Enthalpy-entropy compensation confirmed this observation. This study shows the importance of taking into account, the electrostatic interactions and the hydrophobic effect in order to determinate optimum conditions for enantiomeric separation in this chromatographic system.
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