The Role of pH, Temperature, Salt Type, and Salt Concentration on the Stability of the Crystalline, Helical, and Randomly Coiled Forms of Collagen
Open Access
- 1 April 1967
- journal article
- research article
- Published by Elsevier in Journal of Biological Chemistry
- Vol. 242 (7) , 1361-1369
- https://doi.org/10.1016/s0021-9258(18)96100-4
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
- The Effect of Protein Denaturants on the Stability of the α Helix1Journal of the American Chemical Society, 1966
- The Effect of Compounds of the Urea-Guanidinium Class on the Activity Coefficient of Acetyltetraglycine Ethyl Ester and Related Compounds1Journal of the American Chemical Society, 1965
- Interaction between proteins and salt solutions. III. Effect of salt type and concentration on the shrinkage temperatureBiopolymers, 1965
- Dimensional Changes in Fibrous Macromolecules: The System α-Keratin-Lithium BromideJournal of the American Chemical Society, 1962
- The Effect of Electrolytes on the Stability of the Deoxyribonucleate HelixJournal of the American Chemical Society, 1962
- Phase changes in proteins and polypeptidesJournal of Polymer Science, 1961
- The thermal denaturation of collagen in solution and its structural implicationsJournal of Molecular Biology, 1959
- Phase Transitions in Collagen and Gelatin Systems1Journal of the American Chemical Society, 1958
- The Effect of Various Parameters on the Rate of Formation of Fibers from Collagen Solutions1Journal of the American Chemical Society, 1958
- Studies on Ion-exchange Resins. XIII. Selectivity Coefficients of Quaternary Base Anion-exchange Resins Toward Univalent AnionsJournal of the American Chemical Society, 1955