Fox S W, Suzuki F
Biosystems. 1976 Apr;8(1):40-4. doi: 10.1016/0303-2647(76)90006-x.
The thermal copolymerization of lysine with other alpha-amino acids has been studied further. The identity of the second amino acid influences various properties of the polymer obtained, including the proportion of alpha and epsilon linkages of lysine. A review of linkages in proteinoids indicated alpha and beta linkages for aspartic acid, alpha and gamma linkages for glutamic acid, alpha and epsilon linkages for lysine, and alpha linkages for other amino acids. Thermal proteinoids are thus more complex in types of linkage than are proteins.
赖氨酸与其他α-氨基酸的热共聚反应已得到进一步研究。第二种氨基酸的种类会影响所得聚合物的各种性质，包括赖氨酸α键和ε键的比例。对类蛋白质中连接键的综述表明，天冬氨酸有α键和β键，谷氨酸有α键和γ键，赖氨酸有α键和ε键，其他氨基酸则有α键。因此，热类蛋白质在连接键类型上比蛋白质更为复杂。
