Parsons Matthew T, Koga Yoshikata
Department of Chemistry, The University of British Columbia, Vancouver, British Columbia V6T 1Z1, Canada.
J Chem Phys. 2005 Dec 15;123(23):234504. doi: 10.1063/1.2138698.
An experimental estimate of hydration number, N(H), of glycine in aqueous solution is given by using the calorimetric methodology developed by us earlier, which is briefly reviewed. We found NH to be 7+/-0.6 for glycine presumably in the zwitter ion form, 10+/-1 for sodium glycinate, and 5+/-0.4 for glycine hydrochloride. Both glycine and sodium glycinate seem to work purely as a hydration center without altering the nature of the bulk H2O away from the hydration shell. Glycine hydrochloride, in addition to the role of hydration center, seems also to act as a typical hydrophilic species such as polyols, urea, or polyethylene glycols. Hence, the effect of the latter on H2O is of a long range, like other hydrophilic species.
通过使用我们之前开发的量热法,给出了甘氨酸在水溶液中的水合数N(H)的实验估计值,在此对该方法进行简要回顾。我们发现,处于两性离子形式的甘氨酸的N(H)为7±0.6,甘氨酸钠的N(H)为10±1,甘氨酸盐酸盐的N(H)为5±0.4。甘氨酸和甘氨酸钠似乎都纯粹作为水合中心,而不会改变远离水合壳的本体H₂O的性质。除了作为水合中心的作用外,甘氨酸盐酸盐似乎还起到典型亲水性物质的作用,如多元醇、尿素或聚乙二醇。因此,后者对H₂O的影响范围较远,与其他亲水性物质类似。