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Taking into account the unusual crystalline structures of 18-crown-6/peptides/water complexes, the links between their thermokinetic behaviour and the structural peculiarities are discussed. It has been found that the peptide chain lengthening leads to an increase in the temperature and activation energy of decomposition. The thermodynamics of complexation between small peptides and 18-crown-6 in water has been studied as well. It is shown that the influence of the peptide lengthening and the presence of a methyl group in the peptide side chain on the binding constant can be used as a the basis for the separation of peptide mixtures in solution.

Thermodynamics and mechanism of complexation of peptides with 18-crown-6 in water