Kakivaya S R, Hoeve C A
Proc Natl Acad Sci U S A. 1975 Sep;72(9):3505-7. doi: 10.1073/pnas.72.9.3505.
Elastin undergoes a glass transition in a temperature range depends on its water content. This behavior is similar to that of amorphous polymers swollen with solvent and, therefore, is additional evidence for the random network model proposed for the structure of elastin.
弹性蛋白在取决于其含水量的温度范围内会发生玻璃化转变。这种行为类似于被溶剂溶胀的无定形聚合物的行为，因此，这是为弹性蛋白结构所提出的随机网络模型的额外证据。
