pH 对分散态和聚集态胶原蛋白热稳定性的影响。
Effect of pH on thermal stability of collagen in the dispersed and aggregated states.
作者信息
Russell A E
出版信息
Biochem J. 1974 Apr;139(1):277-80. doi: 10.1042/bj1390277.
Abstract
Thermal stabilities of mature insoluble collagen, salt-precipitated fibrils of acid-soluble collagen and acid-soluble collagen in solution were compared as a function of acid pH. Both insoluble and precipitated collagens showed large parallel destabilization with decrease in pH, whereas the intrinsic stability of individual collagen molecules in dilute solution was comparatively unaffected.
摘要
比较了成熟不溶性胶原蛋白、酸溶性胶原蛋白的盐沉淀原纤维以及溶液中酸溶性胶原蛋白在酸性pH值条件下的热稳定性。不溶性胶原蛋白和沉淀胶原蛋白均随着pH值降低呈现出大幅度的平行失稳，而稀溶液中单个胶原蛋白分子的固有稳定性相对不受影响。
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