The Heterotactic Enthalpic Interaction Coefficients of α-Amino Acids with Maltose in Aqueous Solution at T=298.15 K

Abstract

The mixing enthalpies of maltose with several typical α-amino acids (glycine, L-alanine, L-serine, L-valine, L-threonine and L-proline) and dilution enthalpies of each compound have been determined in aqueous solutions at T=298.15 K by a flow-mixing microcalorimeter. The heterotactic enthalpic pairwise interaction coefficients, h xy , of each amino acid with maltose have been calculated by the McMillan–Mayer formalism, and are discussed in terms of intermolecular interactions of the hydrated solute species.