Thermodynamic studies on the cyclodextrin complexation of aromatic and aliphatic guests in water and water-urea mixtures. Experimental evidence for the interaction of urea with arene surfaces

Luis A. Godínez, Lauren Schwartz, Cecil M. Criss, Angel Kaifer

Research output: Contribution to journalArticle

65 Citations (Scopus)

Abstract

The thermodynamic functions that describe the complexation of a series of four carboxylic acid guests and two related quaternary ammonium derivatives with β-cyclodextrin were measured using flow calorimetry at 298 K in aqueous media in the presence and in the absence of large concentrations of urea. The relative differences of the thermodynamic parameters of complexation revealed the existence of specific interactions between urea and the aromatic surfaces of some of the nonpolar guests. As expected, the relative changes in the complex stability constants upon addition of urea have been found to depend on the balance of opposing enthalpic and entropic contributions. The interpretation as well as the magnitude of the interaction between urea and aromatic surfaces are in line with previous experimental and computational studies. The experimental evidence presented in this work provides insight into the mechanism by which large amounts of urea denature globular proteins in aqueous media.

Original languageEnglish
Pages (from-to)3376-3380
Number of pages5
JournalJournal of Physical Chemistry B
Volume101
Issue number17
StatePublished - Apr 24 1997

Fingerprint

Cyclodextrins
Complexation
ureas
Urea
Thermodynamics
thermodynamics
Water
water
interactions
Calorimetry
Carboxylic Acids
Carboxylic acids
Ammonium Compounds
carboxylic acids
heat measurement
Derivatives
proteins
Proteins

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry

Cite this

@article{3a862447d0894429976deeec2fd5e544,
title = "Thermodynamic studies on the cyclodextrin complexation of aromatic and aliphatic guests in water and water-urea mixtures. Experimental evidence for the interaction of urea with arene surfaces",
abstract = "The thermodynamic functions that describe the complexation of a series of four carboxylic acid guests and two related quaternary ammonium derivatives with β-cyclodextrin were measured using flow calorimetry at 298 K in aqueous media in the presence and in the absence of large concentrations of urea. The relative differences of the thermodynamic parameters of complexation revealed the existence of specific interactions between urea and the aromatic surfaces of some of the nonpolar guests. As expected, the relative changes in the complex stability constants upon addition of urea have been found to depend on the balance of opposing enthalpic and entropic contributions. The interpretation as well as the magnitude of the interaction between urea and aromatic surfaces are in line with previous experimental and computational studies. The experimental evidence presented in this work provides insight into the mechanism by which large amounts of urea denature globular proteins in aqueous media.",
author = "God{\'i}nez, {Luis A.} and Lauren Schwartz and Criss, {Cecil M.} and Angel Kaifer",
year = "1997",
month = "4",
day = "24",
language = "English",
volume = "101",
pages = "3376--3380",
journal = "Journal of Physical Chemistry B Materials",
issn = "1520-6106",
publisher = "American Chemical Society",
number = "17",

}

TY - JOUR

T1 - Thermodynamic studies on the cyclodextrin complexation of aromatic and aliphatic guests in water and water-urea mixtures. Experimental evidence for the interaction of urea with arene surfaces

AU - Godínez, Luis A.

AU - Schwartz, Lauren

AU - Criss, Cecil M.

AU - Kaifer, Angel

PY - 1997/4/24

Y1 - 1997/4/24

N2 - The thermodynamic functions that describe the complexation of a series of four carboxylic acid guests and two related quaternary ammonium derivatives with β-cyclodextrin were measured using flow calorimetry at 298 K in aqueous media in the presence and in the absence of large concentrations of urea. The relative differences of the thermodynamic parameters of complexation revealed the existence of specific interactions between urea and the aromatic surfaces of some of the nonpolar guests. As expected, the relative changes in the complex stability constants upon addition of urea have been found to depend on the balance of opposing enthalpic and entropic contributions. The interpretation as well as the magnitude of the interaction between urea and aromatic surfaces are in line with previous experimental and computational studies. The experimental evidence presented in this work provides insight into the mechanism by which large amounts of urea denature globular proteins in aqueous media.

AB - The thermodynamic functions that describe the complexation of a series of four carboxylic acid guests and two related quaternary ammonium derivatives with β-cyclodextrin were measured using flow calorimetry at 298 K in aqueous media in the presence and in the absence of large concentrations of urea. The relative differences of the thermodynamic parameters of complexation revealed the existence of specific interactions between urea and the aromatic surfaces of some of the nonpolar guests. As expected, the relative changes in the complex stability constants upon addition of urea have been found to depend on the balance of opposing enthalpic and entropic contributions. The interpretation as well as the magnitude of the interaction between urea and aromatic surfaces are in line with previous experimental and computational studies. The experimental evidence presented in this work provides insight into the mechanism by which large amounts of urea denature globular proteins in aqueous media.

UR - http://www.scopus.com/inward/record.url?scp=0040893850&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0040893850&partnerID=8YFLogxK

M3 - Article

VL - 101

SP - 3376

EP - 3380

JO - Journal of Physical Chemistry B Materials

JF - Journal of Physical Chemistry B Materials

SN - 1520-6106

IS - 17

ER -