The interaction in water of a-and /3-cyclodextrins with L-phenylalanine, L-tyrosine, L-tryptophan, and L-histidine has been studied calorimetrically at 25ยฐC in pure water and in a phosphate buffer (pH 11.3). The interaction in water of a-cyclodextrin with some a, to-amino acids was also studied. Whe
โฆ LIBER โฆ
Thermodynamics of interaction of imidazole with nucleosides, monophosphates as well as with aromatic amino acids
โ Scribed by M.V. Rekharsky; E.V. Belova; L.D. Rumsh; A.M. Egorov
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 635 KB
- Volume
- 24
- Category
- Article
- ISSN
- 0020-711X
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## Abstract The influence of pH upon CD spectra of HโTrpโTrpโOH, HโTrpโTrpโGlyโOH, and HโGlyโTrpโTrpโOH is investigated and data are compared with those obtained for peptides containing only one tryptophyl residue. A negative Cotton effect at around 225 nm, which in previous work has been related t