The viscosities, eta of glycine, L-alanine, and L-valine with trisodium citrate (TSC) have been measured as a function of temperature at T = (288.15, 298.15, 308.15 and 318.15) K. The change in viscosity of amino acids with increase in TSC concentration and temperature is attributed to amino acids-TSC interactions. The viscosity B coefficients and viscosity interaction parameters obtained from Jones-Dole equation and transition state theory, respectively, have been discussed to interpret interactions between ions of amino acids and TSC.