A new approach for the thermodynamic modeling of the solubility of amino acids and beta-lactam compounds as a function of pH

Autor(es)

Mercier Franco, Luis Fernando ^[1] ; Mattedi, Silvana ^[2] ; Pessoa Filho, Pedro de Alcantara ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Engn, Dept Chem Engn, Bioproc Engn Grp, BR-05424970 Sao Paulo - Brazil

^[2] Univ Fed Bahia, Polytech Sch, Chem Engn Grad Program, BR-41170290 Salvador, BA - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Fluid Phase Equilibria; v. 354, p. 38-46, SEP 25 2013.
• Citações Web of Science: 4

Resumo

A new model to describe the solubility of amino acids and beta-lactam compounds as a function of pH is proposed. The description of the solid liquid equilibrium entails simultaneous calculation of phase and chemical equilibria. The liquid-phase non-ideality was accounted for through an extended Pitzer model for polyelectrolyte solutions. A statistical thermodynamic interpretation of Pitzer's binary interaction parameters is also presented. The model was successfully applied to different systems containing amino-acids, as well as glycine and its oligopeptides and beta-lactam compounds such as ampicillin and 6-aminopenicillanic acid. (C) 2013 Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 11/22070-5 - Termodinâmica de soluções protéicas: determinação experimental e modelagem de interações proteína-proteína
• Beneficiário: Luís Fernando Mercier Franco
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 08/11232-1 - Estudo sobre a influência de co-solventes em propriedades termodinâmicas de proteínas em solução
• Beneficiário: Pedro de Alcântara Pessôa Filho
• Modalidade de apoio: Auxílio à Pesquisa - Regular