水中天然存在的氨基酸的螺旋-卷曲稳定性常数。11. 来自无规聚（羟丁基谷氨酰胺-co-L-赖氨酸）的赖氨酸参数。
Helix-coil stability constants for the naturally occurring amino acids in water. 11. Lysine parameters from random poly(hydroxybutylglutamine-co-L-lysine).
作者信息
Dygert M K, Taylor G T, Cardinaux F, Scheraga H A
出版信息
Macromolecules. 1976 Sep-Oct;9(5):794-801. doi: 10.1021/ma60053a021.
The synthesis and characterization of water-soluble random copolymers containing L-lysine with N5-(4-hydroxybutyl)-L-glutamine, and the thermally induced helix-coil transitions of these copolymers in water, are described. The incorporation of L-lysine was found to decrease the helix content of the polymers at neutral pH. The Zimm-Bragg parameters sigma and s for the helix-coil transition in poly(L-lysine) in water were deduced from an analysis of the melting curves in the manner described in earlier papers. The computed values of s indicate that, in the temperature range of 0-60 degrees C, lysine has a tendency to destabilize helical sequences, this tendency being minimal at approximately 25 degrees C and increasing at lower and higher temperatures.
本文描述了含L-赖氨酸与N5-(4-羟丁基)-L-谷氨酰胺的水溶性无规共聚物的合成与表征，以及这些共聚物在水中的热致螺旋-线团转变。研究发现，在中性pH条件下，L-赖氨酸的引入会降低聚合物的螺旋含量。通过按照早期论文中所述的方式分析熔融曲线，推导出了聚(L-赖氨酸)在水中螺旋-线团转变的齐姆-布拉格参数σ和s。计算得到的s值表明，在0-60℃的温度范围内，赖氨酸有使螺旋序列不稳定的趋势，这种趋势在约25℃时最小，在较低和较高温度下会增加。
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