中文摘要：

糖类物质对蛋白质结构的稳定性影响已被大量实验所证实．但目前人们对多羟基化合物稳定蛋白质结构的机理认识仍有分歧．生物大分子结构复杂，常采用模型分子方法对其进行研究．研究蛋白质分子的基本组成单元氨基酸等模型化合物在糖水溶液中的体积性质，有利于了解水溶液中蛋白质与糖的相互作用情况，有助于揭示蛋白质的稳定机理．

英文摘要：

Densities of glycine, L-alanine and L-serine in various aqueous D-xylose solutions were measured at 298. 15 K by an Anton Paar Model 55 densimeter. Apparent molar volumes, limiting partial molar volumes and hydration numbers for these amino acids were calculated. The transfer volumes from water to aqueous D-xylose solutions were obtained and discussed in terms of the structural hydration interaction model. The results show that all of the transfer volumes are positive, and increase with increasing xylose concentration; the side-chain contributions to the transfer volumes are highly related to the nature of side-chain groups; the hydration numbers for the three amino acids in solutions decrease with increasing xylose concentration.