The effect of pressure on the solubility of amino acids in water

Abstract

Solubilities (m_s) of glycine ( Gly ), l-glutamic acid ( l-Glu ) and monosodium l-glutamate monohydrate ( MSG ) in water were measured at 298.15±0.05 K and up to 300 MPa. m_s of MSG increased with increasing pressure and that of Gly decreased ( Figure ). That of l-Glu have the maximum solubility around 200 MPa ( Figure ). The increase or decrease in m_s with increasing pressure thermodynamically corresponds to the sign of the volume change accompanying the dissolution of the crystal in water.