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Effect of Sodium Hydroxide on the Solubilities of L‐Isoleucine, L‐Leucine, and L‐Valine
Author(s) -
Brown Marena Gatewood,
Rousseau Ronald W.
Publication year - 1994
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00027a003
Subject(s) - valine , isoelectric point , isoleucine , chemistry , leucine , solubility , sodium hydroxide , base (topology) , sodium , aqueous solution , amino acid , nuclear chemistry , chromatography , inorganic chemistry , organic chemistry , biochemistry , enzyme , mathematical analysis , mathematics
The solubilities of L‐isoleucine, L‐leucine, and L‐valine in aqueous solutions containing sodium hydroxide were determined. In all cases, the solubility increased as the solution pH was increased above the isoelectric point, and then it decreased sharply with further additions of base, after 1 mol of NaOH/mol of amino acid was added to the solution.