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Intermolecular Interactions of Apple Pectin with L-Phenylalanine and L-Histidine in Aqueous Solutions

  • PHYSICAL CHEMISTRY OF SOLUTIONS
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Abstract

Complexation of apple pectin with L-phenylalanine and L-histidine in aqueous solutions was studied using spectral methods. Stoichiometric compositions of complexes and stability constants were determined. Standard thermodynamic characteristics (ΔH°, ΔG°, and ΔS°) of complexation were calculated.

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ACKNOWLEDGMENTS

Our measurements and calculations were made on equipment at the Chemistry shared resource center (Ufa Institute of Chemistry) and the Agidel regional shared resource center (Ufa Federal Research Center, Russian Academy of Sciences).

Funding

This work was performed as part of State Task no. АААА-А20-120012090024-5 of the program Federal State Academies of Scientific Research, 2013–2020.

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Authors and Affiliations

  1. Ufa Institute of Chemistry, Ufa Federal Research Center, Russian Academy of Sciences, 450054, Ufa, Russia

    R. Kh. Mudarisova & S. V. Kolesov

  2. Bashkir State University, 450076, Ufa, Russia

    O. S. Kukovinets

  3. Ufa State Petroleum Technical University, 450000, Ufa, Russia

    I. V. Novoselov

Authors
  1. R. Kh. Mudarisova
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  2. O. S. Kukovinets
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  3. S. V. Kolesov
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  4. I. V. Novoselov
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Corresponding author

Correspondence to R. Kh. Mudarisova.

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The authors declare they have no conflict of interest.

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Translated by G. Levit

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Mudarisova, R.K., Kukovinets, O.S., Kolesov, S.V. et al. Intermolecular Interactions of Apple Pectin with L-Phenylalanine and L-Histidine in Aqueous Solutions. Russ. J. Phys. Chem. 95, 1835–1840 (2021). https://doi.org/10.1134/S003602442109017X

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