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PubMedDate not supplied

Helix--coil stability constants for the naturally occurring amino acids in water. X. Tyrosine parameters from random poly(hydroxypropylglutamine-co-L-tyrosine).

The synthesis and characterization of water-soluble random copolymers containing L-tyrosine with N2-(3-hydroxypropyl)-L-glutamine are described, and the thermally induced helix--coil transitions of these copolymers in water have been studied. The incorporation of L-tyrosine was found to increase the helix content of the polymers at all temperatures. The Zimm-Bragg parameters sigma and sigma for the helix--coil transition in poly(L-tyrosine) in water were deduced from an analysis of the melting curves of the copolymers in the manner described in earlier papers. The large value of sigma indicates that, in water, tyrosine has a tendency to promote helix--coil boundaries at all temperatures; the values of sigma indicate that this residue enhances helix growth at low temperature and reduces it at high temperature.

Circular Dichroism↗
PubMedDate not supplied

Helix-coil stability constants for the naturally occurring amino acids in water. 11. Lysine parameters from random poly(hydroxybutylglutamine-co-L-lysine).

The synthesis and characterization of water-soluble random copolymers containing L-lysine with N5-(4-hydroxybutyl)-L-glutamine, and the thermally induced helix-coil transitions of these copolymers in water, are described. The incorporation of L-lysine was found to decrease the helix content of the polymers at neutral pH. The Zimm-Bragg parameters sigma and s for the helix-coil transition in poly(L-lysine) in water were deduced from an analysis of the melting curves in the manner described in earlier papers. The computed values of s indicate that, in the temperature range of 0-60 degrees C, lysine has a tendency to destabilize helical sequences, this tendency being minimal at approximately 25 degrees C and increasing at lower and higher temperatures.

Calorimetry↗
PubMedDate not supplied

Helix-coil stability constants for the naturally occurring amino acids in water. 15 Arginine parameters from random poly(hydroxybutylglutamine-co-L-arginine).

Water-soluble copolymers containing L-arginine and N5-(4-hydroxybutyl)-L-glutamine were prepared by copolymerization of the N-carboxy-alpha-amino acid anhydrides of Ndelta-tert-butyloxycarbonyl-L-ornithine and gamma-benzyl L-glutamate, followed by aminolysis with 4-amino-1-butanol, by removal of the tert-butyloxycarbonyl protecting group, and by treatment with O-methylisourea. The copolymers were fractionated and characterized, and the thermally induced helix-coil transitions of these copolymers were studied in water at neutral pH in the presence and in the absence of KCl. The Zimm-Bragg parameters sigma and s for the helix-coil transition in poly(L-arginine) in aqueous solution were deduced from an analysis of the melting curves of the copolymers in the manner described in earlier papers. The computed values of s indicate that L-arginine is a weak helix-making residue at low temperature and a weak helix-breaking residue at high temperature in aqueous solution. The results were found to be in good agreement with those obtained earlier in conformational analyses of arginyl residues in proteins.

Arginine↗
PubMedDate not supplied

Helix-coil stability constants for the naturally occurring amino acids in water. 16. Aspartic acid parameters from random poly(hydroxybutylglutamine-co-L-aspartic acid).

The synthesis and characterization of water-soluble random copolymers containing L-aspartic acid with N5-(4-hydroxybutyl)-l-glutamine, and the thermally induced helix-coil transitions of these copolymers in water and in 0.1 N KCl, are described. The incorporation of L-aspartic acid was found to decrease the helix content of the polymer at both high and low pH, in water and also in 0.1 N KCl. The Zimm-Bragg parameters sigma and s for the helix-coil transition in poly(L-aspartic acid) in water and in 0.1 N KCl were deduced from an analysis of the melting curves of the copolymers in the manner described in earlier papers. Corrections were made for the presence of a small amount of racemized aspartic acid, using data from random copolymers containing D-aspartic acid as the guest residue. The computed values of s indicate that L-aspartic acid destabilizes helical sequences at all temperatures in the range of 0-70 degrees C. Titrations of the copolymers and of N-acetyl-N'-methyl-L-aspartic acid amide in 0.1 N KCl are described.

Aspartic Acid↗
PubMed2003

Behavior of S1- and S2-ovalbumin and S-ovalbumin A1 in urea solution: kinetics and equilibria.

The isolation of S-, S1-, and S2-ovalbumin from domestic hen egg R-ovalbumin and of two methods for S-ovalbumin A1 are described. The first is by heat treatment of R-ovalbumin A1 and the second is of R-ovalbumin followed by fractionation on Sepharose. A kinetics and equilibrium study is made of their behavior in the presence of urea and compared with that of R-ovalbumins. As anticipated, the S-ovalbumins are much more resistant to urea than R-ovalbumins. Unlike the latter, S-ovalbumins' equilibrium profiles have a simpler sigmoidal shape. The unfolding of S1- and S2-ovalbumin is an order of magnitude slower than that of R-ovalbumin. Some possible structural differences between R- and S-ovalbumin forms and their significance are discussed.

Animals↗
PubMed2003

The behavior of R-ovalbumin and its individual components A1, A2, and A3 in urea solution: kinetics and equilibria.

Procedures are described for the isolation of the individual components A1, A2, and A3 of native R-ovalbumin from freshly laid domestic hen eggs. Because heavy metal ion contaminants result in spurious irreproducible kinetics, particularly at high pH, considerable care is taken to avoid their presence. Kinetics studies are made of the behavior of whole R-ovalbumin and its individual components in urea solution over the pH range 3.7-9.6 following the reaction by determining absorbance differences at 233, 287, and 293 nm and ORD and CD changes at 350 and 221 nm, respectively. Reaction is rapid at low pH, slowing with increasing pH. Except under limited conditions, the reaction is not simple first order. Equations are presented for describing the reactions, and the nature of the reaction products is considered. Unfolding equilibrium profiles were also determined by ORD at several wavelengths and were not stigmoidal in shape and the normalized curves were not superimposed.

Animals↗