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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)
Author(s) -
Hill D. J. T.,
Cardinaux F.,
Scheraga H. A.
Publication year - 1977
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.1977.360161109
Subject(s) - methionine , helix (gastropod) , chemistry , copolymer , random coil , polymer , amino acid , glutamine , crystallography , polymer chemistry , circular dichroism , organic chemistry , biochemistry , ecology , snail , biology
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.