TEMPERATURE EFFECTS ON THE IR SPECTRA OF CRYSTALLINE AMINO ACIDS, DIPEPTIDES, AND POLYAMINO ACIDS. V. L-SERYLGLYCINE
G. B. Chernobay, Y. A. Chesalov, E. V. Boldyreva
Keywords: peptide bond, dipeptides, L-serylglycine, hydrogen bond, IR spectroscopy
Pages: 1108-1114
Abstract
The IR spectra of L-serylglycine (HN-СH(CH2-OH)-СO-NH-СH2-СOO-), recorded at 413-93 K, have been studied, and the observed frequencies were assigned. Based on the results, we concluded that the stability of hydrogen bonds in the structure changed as a result of variation of temperature. The conclusions were compared with the results of IR spectroscopic studies of the crystals of α-glycylglycine, DL-serine, and glycine under the similar conditions.
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