title: [Collagen denaturation enthalpy--nonlinear function of 4-hydroxyproline].
abstract: The results of calorimetric measurements of denaturation of collagens with different imino acid content are reported. In contrast to the existing point of view that denaturation enthalpy is a linear function of 4-oxyproline content, a nonlinear dependence was revealed. It is suggested that the reason for the observed nonlinearity is triplets of the (Gly-Pro-Hyp) type. An increase of their content can cause a decrease in the denaturation enthalpy in accord with the water-bridge structure and due to the minimum enthalpy effect of stabilization of the triplets as compared to triplets of other type.
authors.affiliation: Natishvili Institute of Experimental Morphology, Georgian Academy of Sciences, Tbilisi 59, 380059 Georgia.
authors.forename: T V
authors.initials: TV
authors.lastname: Burdzhanadze
authors.forename: E I
authors.initials: EI
authors.lastname: Tiktopulo
mesh_terms: D000818:Animals; D002151:Calorimetry; D003094:Collagen / Q000737:chemistry*; D005399:Fishes; D006909:Hydroxyproline / Q000737:chemistry*; D011489:Protein Denaturation; D051381:Rats; D013045:Species Specificity; D013816:Thermodynamics
chemical_list: D003094:Collagen; D006909:Hydroxyproline