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Journal of Structural Chemistry

2008 year, number 6

STUDY OF THE TEMPERATURE EFFECT ON IR SPECTRA OF CRYSTALLINE AMINO ACIDS, DIPEPTIDS, AND POLYAMINO ACIDS. III. О±-GLYCYLGLYCINE

Y. A. Chesalov, G. B. Chernobai, E. V. Boldyreva
Keywords: peptide bond, ?-glycylglycine, IR spectroscopy, hydrogen bond
Pages: 1051-1060

Abstract

The IR spectra of α-glycylglycine (H3+N-CH2-CO-NH-CH2-COO-) are studied in the temperature range of 93 to 413 K. Changes in the spectra due to temperature variation are correlated with the previously obtained X-ray diffraction data on anisotropic compression of the structure and changes in the parameters of hydrogen bonding. Changes in the vibrational frequencies of NH+3 and COO groups in the IR spectrum of α-glycylglycine are compared to changes in the vibrational frequencies of the same groups in the IR spectra of polymorphs of glycine, L- and DL-serine.