Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)
New polymer complexes of manganese(II) based of apple pectin modified with amino acids (L-histidine, L-phenylalanine and L-tryptophan) were synthesized. The stability constants of the complexes with the composition pectin–manganese(II) (2 : 1) and the standard thermodynamic characteristics (Δ H° , Δ...
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| Veröffentlicht in: | Russian journal of general chemistry 2022-11, Vol.92 (11), p.2297-2305 |
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| container_title | Russian journal of general chemistry |
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| creator | Mudarisova, R. Kh Kukovinets, O. S. Kolesov, S. V. |
| description | New polymer complexes of manganese(II) based of apple pectin modified with amino acids (L-histidine, L-phenylalanine and L-tryptophan) were synthesized. The stability constants of the complexes with the composition pectin–manganese(II) (2 : 1) and the standard thermodynamic characteristics (Δ
H°
, Δ
G°
, and Δ
S°
) of the complex formation were determined by spectrophotometric methods. Compared to the manganese complex based on native pectin, the polymer complexes with pectin modified with amino acids have greater stability, which increases in the series Phe < His < Trp. Features of the thermal behavior of manganese complexes with pectin ligands were revealed. The stability of the metal complexes was confirmed by testing in a medium simulating gastric juice. |
| doi_str_mv | 10.1134/S1070363222110147 |
| format | Article |
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H°
, Δ
G°
, and Δ
S°
) of the complex formation were determined by spectrophotometric methods. Compared to the manganese complex based on native pectin, the polymer complexes with pectin modified with amino acids have greater stability, which increases in the series Phe < His < Trp. Features of the thermal behavior of manganese complexes with pectin ligands were revealed. The stability of the metal complexes was confirmed by testing in a medium simulating gastric juice.</description><identifier>ISSN: 1070-3632</identifier><identifier>EISSN: 1608-3350</identifier><identifier>DOI: 10.1134/S1070363222110147</identifier><language>eng</language><publisher>Moscow: Pleiades Publishing</publisher><subject>Amino acids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Complex compounds ; Complex formation ; Coordination compounds ; Histidine ; Manganese ; Pectin ; Phenylalanine ; Polymers ; Spectrophotometry ; Stability ; Stability constants ; Thermodynamic properties ; Tryptophan</subject><ispartof>Russian journal of general chemistry, 2022-11, Vol.92 (11), p.2297-2305</ispartof><rights>Pleiades Publishing, Ltd. 2022</rights><rights>Pleiades Publishing, Ltd. 2022.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c268t-abc48f66fcc211df473e05bd714f8369f11dc3756fe4ef7768d3ccd183bc9dc83</cites><orcidid>0000-0002-6597-3124 ; 0000-0001-5790-3452</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1134/S1070363222110147$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1134/S1070363222110147$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Mudarisova, R. Kh</creatorcontrib><creatorcontrib>Kukovinets, O. S.</creatorcontrib><creatorcontrib>Kolesov, S. V.</creatorcontrib><title>Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)</title><title>Russian journal of general chemistry</title><addtitle>Russ J Gen Chem</addtitle><description>New polymer complexes of manganese(II) based of apple pectin modified with amino acids (L-histidine, L-phenylalanine and L-tryptophan) were synthesized. The stability constants of the complexes with the composition pectin–manganese(II) (2 : 1) and the standard thermodynamic characteristics (Δ
H°
, Δ
G°
, and Δ
S°
) of the complex formation were determined by spectrophotometric methods. Compared to the manganese complex based on native pectin, the polymer complexes with pectin modified with amino acids have greater stability, which increases in the series Phe < His < Trp. Features of the thermal behavior of manganese complexes with pectin ligands were revealed. The stability of the metal complexes was confirmed by testing in a medium simulating gastric juice.</description><subject>Amino acids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Complex compounds</subject><subject>Complex formation</subject><subject>Coordination compounds</subject><subject>Histidine</subject><subject>Manganese</subject><subject>Pectin</subject><subject>Phenylalanine</subject><subject>Polymers</subject><subject>Spectrophotometry</subject><subject>Stability</subject><subject>Stability constants</subject><subject>Thermodynamic properties</subject><subject>Tryptophan</subject><issn>1070-3632</issn><issn>1608-3350</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp1UEtLAzEQDqJgrf4AbwteWnA12WST7bEUtYUtFqznJc2jTdkma7JFC_540wd4EE8z872GGQBuEXxACJPHNwQZxBRnWYYQRISdgQ6isEgxzuF57COd7vlLcBXCGkIEIc064HvK7ZJbFVRvMuknI7dpavV1qG5rZUg-TbtKhk1Ek5kSrbHJ1EmjjZInamOsS4bCRG2vTGcrZXc1r7k1Vt0nZTo2oTXyMHArIzD3u6Z1zYrb_jW40LwO6uZUu-D9-Wk-Gqfl68tkNCxTkdGiTflCkEJTqoWIx0lNGFYwX0iGiC4wHegICsxyqhVRmjFaSCyERAVeiIEUBe6Cu2Nu493HVoW2Wrutt3FllbGcQApzSqIKHVXCuxC80lXjzYb7XYVgtX9y9efJ0ZMdPSFq7VL53-T_TT-hE32a</recordid><startdate>20221101</startdate><enddate>20221101</enddate><creator>Mudarisova, R. Kh</creator><creator>Kukovinets, O. S.</creator><creator>Kolesov, S. V.</creator><general>Pleiades Publishing</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-6597-3124</orcidid><orcidid>https://orcid.org/0000-0001-5790-3452</orcidid></search><sort><creationdate>20221101</creationdate><title>Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)</title><author>Mudarisova, R. Kh ; Kukovinets, O. S. ; Kolesov, S. V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c268t-abc48f66fcc211df473e05bd714f8369f11dc3756fe4ef7768d3ccd183bc9dc83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Amino acids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Complex compounds</topic><topic>Complex formation</topic><topic>Coordination compounds</topic><topic>Histidine</topic><topic>Manganese</topic><topic>Pectin</topic><topic>Phenylalanine</topic><topic>Polymers</topic><topic>Spectrophotometry</topic><topic>Stability</topic><topic>Stability constants</topic><topic>Thermodynamic properties</topic><topic>Tryptophan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mudarisova, R. Kh</creatorcontrib><creatorcontrib>Kukovinets, O. S.</creatorcontrib><creatorcontrib>Kolesov, S. V.</creatorcontrib><collection>CrossRef</collection><jtitle>Russian journal of general chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mudarisova, R. Kh</au><au>Kukovinets, O. S.</au><au>Kolesov, S. V.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)</atitle><jtitle>Russian journal of general chemistry</jtitle><stitle>Russ J Gen Chem</stitle><date>2022-11-01</date><risdate>2022</risdate><volume>92</volume><issue>11</issue><spage>2297</spage><epage>2305</epage><pages>2297-2305</pages><issn>1070-3632</issn><eissn>1608-3350</eissn><abstract>New polymer complexes of manganese(II) based of apple pectin modified with amino acids (L-histidine, L-phenylalanine and L-tryptophan) were synthesized. The stability constants of the complexes with the composition pectin–manganese(II) (2 : 1) and the standard thermodynamic characteristics (Δ
H°
, Δ
G°
, and Δ
S°
) of the complex formation were determined by spectrophotometric methods. Compared to the manganese complex based on native pectin, the polymer complexes with pectin modified with amino acids have greater stability, which increases in the series Phe < His < Trp. Features of the thermal behavior of manganese complexes with pectin ligands were revealed. The stability of the metal complexes was confirmed by testing in a medium simulating gastric juice.</abstract><cop>Moscow</cop><pub>Pleiades Publishing</pub><doi>10.1134/S1070363222110147</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-6597-3124</orcidid><orcidid>https://orcid.org/0000-0001-5790-3452</orcidid></addata></record> |
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| language | eng |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Amino acids Chemistry Chemistry and Materials Science Chemistry/Food Science Complex compounds Complex formation Coordination compounds Histidine Manganese Pectin Phenylalanine Polymers Spectrophotometry Stability Stability constants Thermodynamic properties Tryptophan |
| title | Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan) |
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