Glutamic acid is a non-essential amino acid, meaning that the body can synthesize it on its own, and it doesn’t necessarily need to be obtained from the diet. Using an ultrasonic interferometer, the ultrasonic velocity at 293.15 K and 298.15 K and at experimental pressure P = 101 kPa were determined in order to evaluate and comprehend the synergy between non-essential amino acid and saccharides (L-arabinose/D-xylose) in an aqueous system. There is a direct correlation between the weak and strong molecular interactions that occur between the solution’s constituents and the propagation of ultrasonic sound waves through the experimental solutions. Using the ultrasonic velocity data, isentropic compressibility (Ks) apparent molar isentropic compressibility (Ks,ϕ) and isothermal compressibility (KT) were calculated. In addition to these characteristics, acoustic impedance (Z), internal pressure (πi), relative association (RA), molar free volume (Vf), molar free length (Lf) and surface tension (γ) were deduced and analysed to advocates potent ion- solvent interactions. In order to gain understanding of Glu-Glu and Glu- L-arabinose/D-xylose interactions in aqueous medium, these parameters were interpreted. Ion-solvent interactions are stronger than ion-ion interactions due to the greater and positive values of Ks0. Strong contacts occur between the polar segments of L-arabinose/D-xylose and the zwitterionic groups of Glu, and these interactions become stronger as the concentration of L-arabinose/D-xylose increases, as indicated by positive values of Ks,ϕ,tr0. The water structure is reformed during the solvation and ion association processes of Glu. Furthermore, the spectroscopic investigation has been conducted using the FTIR technique in order to verify the results obtained from acoustic studies. Predominant ion-hydrophilic/hydrophobic interactions prevail in the studied system is validated by FTIR study. Absorption band widening indicates that intermolecular hydrogen bonding predominates over intramolecular hydrogen bonding.
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