Intermolecular Interactions of Apple Pectin with L-Phenylalanine and L-Histidine in Aqueous Solutions

Complexation of apple pectin with L-phenylalanine and L-histidine in aqueous solutions was studied using spectral methods. Stoichiometric compositions of complexes and stability constants were determined. Standard thermodynamic characteristics (ΔH°, ΔG°, and ΔS°) of complexation were calculated.