某些二醇、取代二醇及相关有机溶剂对可溶性胶原蛋白热稳定性的影响。
The effects of certain glycols, substituted glycols and related organic solvents on the thermal stability of soluble collagen.
作者信息
Hart G J, Russell A E, Cooper D R
出版信息
Biochem J. 1971 Nov;125(2):599-604. doi: 10.1042/bj1250599.
Abstract
The effects of a number of related diols, substituted diols and glycerol on the thermal stability of acid-soluble calf skin collagen were investigated. Thermal transition temperatures were determined by optical rotation measurement. Short-chain diols with terminal hydroxyl groups, i.e. ethylene glycol and propane-1,3-diol, stabilized the protein at all accessible concentrations. Stabilization was also observed with glycerol and diethylene glycol. Higher homologues in the diol series produced various effects, as did hydroxyl-group positional isomerism. Monoalkyl substitution of diols progressively lowered the denaturation temperature of collagen. Results are discussed in relation to possible mechanisms of perturbant action.
摘要
研究了多种相关二醇、取代二醇和甘油对酸溶性小牛皮胶原蛋白热稳定性的影响。通过旋光测量确定热转变温度。具有末端羟基的短链二醇，即乙二醇和1,3-丙二醇，在所有可及浓度下均能稳定蛋白质。甘油和二甘醇也观察到了稳定作用。二醇系列中更高的同系物产生了各种影响，羟基位置异构也是如此。二醇的单烷基取代逐渐降低了胶原蛋白的变性温度。结合扰动作用的可能机制对结果进行了讨论。
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