Parameters of the formation of molecular complexes in D-glucose-(D-galactose)-15-crown-5-water ternary solutions

Volkova, Nadezhda L.; Parfenyuk, Elena V.

doi:10.1134/s0036024407070254

Cited by 2 publications

(1 citation statement)

References 20 publications

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“…It is likely that an axial orientation of the OH group at C4 in the D-galactose molecule prevents formation of the associate between this monosaccharide and aspartic acid. The crucial role of spatial orientation of the OH group at C4 for the interactions between carbohydrates and molecular ligands as well as proteins has been stressed in a series of studies [9,12,[21][22][23]. D-Fructose is ketohexose (Fig.…”

Section: Discussionmentioning

confidence: 99%

Interaction Between Some Monosaccharides and Aspartic Acid in Dilute Aqueous Solutions

Kulikova

Parfenyuk

2007

J Biol Phys

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Interaction between aspartic acid and D-glucose, D-galactose, and D-fructose has been studied by isothermal titration calorimetry, calorimetry of dissolution, and densimetry. It has been found that D-glucose and D-fructose form thermodynamically stable associates with aspartic acid, in contrast to D-galactose. The selectivity in the interaction of aspartic acid with monosaccharides is affected by their stereochemical structures.

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Section: Discussionmentioning

confidence: 99%

Interaction Between Some Monosaccharides and Aspartic Acid in Dilute Aqueous Solutions

Kulikova

Parfenyuk

2007

J Biol Phys

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Modeling thermodynamic properties of aqueous single‐solute and multi‐solute sugar solutions with PC‐SAFT

et al. 2013

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The Perturbed-Chain Statistical Association Fluid Theory is applied to simultaneously describe various thermodynamic properties (solution density, osmotic coefficient, solubility) of aqueous solutions containing a monosaccharide or a disaccharide. The 13 sugars considered within this work are: glucose, fructose, fucose, xylose, maltose, mannitol, mannose, sorbitol, xylitol, galactose, lactose, trehalose, and sucrose. Four adjustable parameters (three pure-sugar parameters and a k ij between sugar and water that was allowed to depend linearly on temperature) were obtained from solution densities and osmotic coefficients of binary sugar/water solutions at 298.15 K available in literature. Using these parameters, the sugar solubility in water and in ethanol could be predicted satisfactorily. Further, osmotic coefficients and solubility in aqueous solutions containing two solutes (sugar/sugar, sugar/salt) were predicted (no additional k ij parameters between the two solutes) reasonably. The model was also applied to predict the solubility of a sugar in a solvent mixture (e.g., water/ethanol) without additional fitting parameters. V C 2013 American Institute of Chemical Engineers AIChE J, 59: [4794][4795][4796][4797][4798][4799][4800][4801][4802][4803][4804][4805] 2013

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Parameters of the formation of molecular complexes in D-glucose-(D-galactose)-15-crown-5-water ternary solutions

Cited by 2 publications

References 20 publications

Interaction Between Some Monosaccharides and Aspartic Acid in Dilute Aqueous Solutions

Interaction Between Some Monosaccharides and Aspartic Acid in Dilute Aqueous Solutions

Modeling thermodynamic properties of aqueous single‐solute and multi‐solute sugar solutions with PC‐SAFT

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