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The role of pH, temperature, salt type, and salt concentration on the stability of the crystalline, helical, and randomly coiled forms of collagen.

作者信息

Bianchi E, Conio G, Ciferri A, Puett D, Rajagh L

出版信息

J Biol Chem. 1967 Apr 10;242(7):1361-9.

PMID:6023211
Abstract
摘要

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The role of pH, temperature, salt type, and salt concentration on the stability of the crystalline, helical, and randomly coiled forms of collagen.
J Biol Chem. 1967 Apr 10;242(7):1361-9.
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[Heat transformation of procollagen. II. Subdenaturation heat absorption in procollagen solutions in the presence of salts].[原胶原的热转变。II. 盐存在下原胶原溶液中的亚变性热吸收]
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