Imperial College London
Portrait Picture

Professor Jerry Heng

Faculty of Engineering, Department of Chemical Engineering

Professor in Particle Technology
 
 
 
//

Contact

 

+44 (0)20 7594 0784jerry.heng

 
 
//

Location

 

208ACE ExtensionSouth Kensington Campus

//

Summary

 

Publications

Citation

BibTex format

@article{Guo:2022:10.1016/j.molliq.2022.118681,
author = {Guo, M and Chang, ZH and Liang, E and Mitchell, H and Zhou, L and Yin, Q and Guinn, EJ and Heng, JYY},
doi = {10.1016/j.molliq.2022.118681},
journal = {Journal of Molecular Liquids},
pages = {1--14},
title = {The effect of chain length and side chains on the solubility of peptides in water from 278.15 K to 313.15 K: a case study in glycine homopeptides and dipeptides},
url = {http://dx.doi.org/10.1016/j.molliq.2022.118681},
volume = {352},
year = {2022}
}
Download

RIS format (EndNote, RefMan)

TY  - JOUR
AB  - The thermodynamic properties of peptides are significant in terms of the crystallization conditions of biomaterials. In this work, we seek to understand and explain the effect of side chains and chain length on the solubility of peptides. The amino acid residues of dipeptides investigated here were chosen based on their difference in side chain properties. The modified Apelblat equation was used to correlate the relationship between the solubility in water and temperature. In order to explore solute–solvent interactions, the solvation free energies of these peptides were calculated by Molecular Dynamic simulations. This work gives an indication of the effects of side chains and chain length on the solubility of amino acids and peptides in water under different temperatures, which not only provides the thermodynamic data for peptides, but is also critical in the prediction of peptide solubility using Statistical Associating Fluid Theory (SAFT).
AU  - Guo,M
AU  - Chang,ZH
AU  - Liang,E
AU  - Mitchell,H
AU  - Zhou,L
AU  - Yin,Q
AU  - Guinn,EJ
AU  - Heng,JYY
DO  - 10.1016/j.molliq.2022.118681
EP  - 14
PY  - 2022///
SN  - 0167-7322
SP  - 1
TI  - The effect of chain length and side chains on the solubility of peptides in water from 278.15 K to 313.15 K: a case study in glycine homopeptides and dipeptides
T2  - Journal of Molecular Liquids
UR  - http://dx.doi.org/10.1016/j.molliq.2022.118681
UR  - https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000820452000005&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
UR  - https://www.sciencedirect.com/science/article/pii/S0167732222002185
UR  - http://hdl.handle.net/10044/1/103706
VL  - 352
ER  -
Download