[Collagen denaturation enthalpy--nonlinear function of 4-hydroxyproline].
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.
Burdzhanadze
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TV
Natishvili Institute of Experimental Morphology, Georgian Academy of Sciences, Tbilisi 59, 380059 Georgia.
Tiktopulo
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EI
D000818:Animals; D002151:Calorimetry; D003094:Collagen / Q000737:chemistry*; D005399:Fishes; D006909:Hydroxyproline / Q000737:chemistry*; D011489:Protein Denaturation; D051381:Rats; D013045:Species Specificity; D013816:Thermodynamics
D003094:Collagen; D006909:Hydroxyproline