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Helix-coil stability constants for the naturally occuring amino acids in water. XIV. Methionine parameters from random poly(hydroxypropylglutamine,L-Methionine)

✍ Scribed by D. J. T. Hill; F. Cardinaux; H. A. Scheraga

Book ID
102760646
Publisher
Wiley (John Wiley & Sons)
Year
1977
Tongue
English
Weight
999 KB
Volume
16
Category
Article
ISSN
0006-3525

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✦ Synopsis

Abstract

Water‐soluble, random copolymers containing L‐methionine and N^5^‐(3‐hydroxypropyl)‐L‐glutamine have been prepared, fractionated, and characterized. The thermally induced helix‐coil transitions of these copolymers in water have been investigated, and it has been found that incorporation of L‐methionine increases the helix content of the polymers at all temperatures in the range of 0–60°C. The Zimm‐Bragg parameters σ and s for the helix‐coil transition in poly(L‐methionine) in water were deduced from an analysis of the melting curves of the copolymers using the methods described in earlier papers.

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Helix-coil stability constants for the n
Helix-coil stability constants for the naturally occurring amino acids in water. XII. Asparagine parameters from random poly(hydroxybutylglutamine-co-L-asparagine)
✍ R. R. Matheson Jr.; R. A. Nemenoff; F. Cardinaux; H. A. Scheraga 📂 Article 📅 1977 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 948 KB

## Abstract The synthesis and characterization of water‐soluble random copolymers containing L‐asparagine with __N__^5^‐(4‐hydroxybutyl)‐L‐glutamine, and the thermally induced helix‐coil transitions of these copolymers in water, are described. The incorporation of L‐asparagine was found to decrease