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.

中文翻译：

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苹果果胶与 L-苯丙氨酸和 L-组氨酸在水溶液中的分子间相互作用

摘要

使用光谱方法研究了苹果果胶与 L-苯丙氨酸和 L-组氨酸在水溶液中的络合。确定了复合物的化学计量组成和稳定性常数。计算了络合的标准热力学特性（ΔH °、ΔG °和ΔS °）。