科研之友
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摘要
Nowadays solubility of amino acids is highly important in determining biological action of bio-macromolecules such as proteins. In the present study the solubilities of three amino acids namely L-cystine, L-tyrosine and L-leucine in aqueous NaCl solution at various pHs were estimated by gravimetric method at 298.15 K. The experimental results showed a salting-out effect for L-tyrosine and L-leucine while a salting-in effect was observed for L-cystine in different experimental conditions. In this study an attempt was made to explore the probable mode of interaction of amino acids with aqueous NaCl solutions at various pHs acting behind the salting-in and salting-out effects. This will definitely enrich the knowledge on the actual solubility results of amino acids.
- 出版日期2016-6
