Ultrasonic relaxation due to inclusion complex of amino acid by beta-cyclodextrin in aqueous solution.

Abstract

Ultrasonic absorption coefficients in the frequency range of 0.8-95 MHz were measured in aqueous solutions of L-methionine or L-norleucine (guest) in the presence and absence of beta-cyclodextrin (beta-CD, host) at 25 degrees C. A single relaxational absorption was observed only in the solutions containing the guest and host. The ultrasonic relaxation was attributed to a perturbation of a chemical equilibrium associated with an interaction between beta-CD and the amino acid to form the host-guest complex. The kinetic and thermodynamic parameters in the system of L-norleucine with beta-CD were determined from the concentration dependence of the relaxation frequency and the maximum absorption per wavelength. Because of the concentration independence of the relaxation frequency in L-methionine system with beta-CD, the equilibrium constant and the standard volume change of the complexation reaction were estimated first from the concentration dependence of maximum absorption per wavelength, and subsequently the rate constants were calculated with the help of the estimated equilibrium constant and the observed relaxation frequency. The results obtained in this study were compared with those for systems of beta-CD with other amino acids or alcohols having comparable hydrophobicity.

Cite this paper

@article{Fukahori2004UltrasonicRD, title={Ultrasonic relaxation due to inclusion complex of amino acid by beta-cyclodextrin in aqueous solution.}, author={Takanori Fukahori and Sadakatsu Nishikawa and Kyohei Yamaguchi}, journal={The Journal of the Acoustical Society of America}, year={2004}, volume={115 5 Pt 1}, pages={2325-30} }