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Structural Features of the Apple Pectin Complex Formation with Imidazole and L-Histidine Methyl Ester

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Abstract

The thermodynamic and structural study of the complex formation of apple pectin with structural analogs of histidine (imidazole and its methyl ester) was carried out using spectral methods. The composition, stability constants of the complexes, and standard thermodynamic characteristics (ΔG°, ΔH°, and ΔS°) of the complex formation process were determined. The dominating contribution of the imidazole fragment of the amino acid to the stability of the pectin-histidine complex is shown. The esterification of the carboxyl group of histidine and its conversion into methyl ester influence only slightly the efficiency of complex formation with pectin, leading to a slight increase in binding.

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Funding

The work was carried out within the framework of the Program of Fundamental scientific research of state academies for 2022–2024, and also the state task “Development of fundamental principles for controlling the structure of polymers and process kinetics in catalytic polymerization, directed modification of synthetic and biogenic polymers, and production of polymer systems for biomedical applications” (no. 1021062311391-0-1.4.4) using the equipment of the Center for Collective Use “Chemistry” of the Ufa Institute of Chemistry of the Russian Academy of Sciences and the Regional Center for Collective Use “Agidel” of the Ufa Federal Research Center of the Russian Academy of Sciences.

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Authors and Affiliations

  1. Ufa Institute of Chemistry, Ufa Federal Research Center of the Russian Academy of Sciences, 450054, Ufa, Russia

    R. Kh. Mudarisova & S. V. Kolesov

  2. Ufa University of Science and Technology, 450005, Ufa, Russia

    O. S. Kukovinets

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  1. R. Kh. Mudarisova
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  2. O. S. Kukovinets
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  3. S. V. Kolesov
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Correspondence to R. Kh. Mudarisova.

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Mudarisova, R.K., Kukovinets, O.S. & Kolesov, S.V. Structural Features of the Apple Pectin Complex Formation with Imidazole and L-Histidine Methyl Ester. Russ J Gen Chem 93, 1122–1129 (2023). https://doi.org/10.1134/S1070363223050122

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