Abstract
Copoly(γ‐stearyl L‐glutamate‐γ‐methyl L‐glutamate)s with various compositions were synthesized by ester exchange of poly(γ‐methyl L‐glutamate) with stearyl alcohol. The temperature dependence of the volume and helical spacing of the copolyglutamates thus prepared was examined from 0 to 100°C, observing the melting and crystallization of the long alkyl side chain attached to the polypeptide backbone. The melting temperature of the long side chain increased with increasing stearyl L‐glutamate content. With increasing temperature, the α helical spacing decreased, especially with the melting of the side chain. On the other hand, the volume increased with increasing temperature and a marked increase was observed on melting. The above two phenomena were elucidated according to the structural model of the long side chain of the copolyglutamates proposed here. The transport properties, permeability coefficients were found to be considerably affected by the side‐chain structure of the copolyglutamate and by the melting or crystallization of the side chain. The permeability coefficient of the copolyglutamate with 67% degree of stearylation, varied as much as two orders of magnitude before and after melting or crystallization. It was also confirmed that the permeability coefficient is controllable by the side‐chain structural change of polypeptides.