From amino acids to dipeptide: The changes in thermal stability and hydration properties of β-alanine, L-histidine and L-carnosine

Author:

Vraneš Milan,Panić Jovana,Tot Aleksandar,Papović Snežana,Gadžurić Slobodan,Podlipnik Črtomir,Bešter-Rogač Marija

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

Materials Chemistry,Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference42 articles.

1. Water-assisted peptide bond formation between two double amino acid molecules in the gas phase;Freza;J. Mol. Model.,2019

2. The free energy of formation of the amide bond in polyamides;Meggy;J. Appl. Chem.,2007

3. Water catalyzed peptide bond formation in l-alanine dipeptide: the role of weak hydrogen bonding;Thirumoorthy;THEOCHEM J. Mol. Struct.,2007

4. Role of water in protein aggregation and amyloid polymorphism;Thirumalai;Acc. Chem. Res.,2012

5. Perspective role of carnosine in tumor-related phenomena;Iuliano,2016

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