Denaturation of collagen fibers in NaI, NaCl and water of different pH values as studied by differential scanning calorimetric measurements.

Abstract

Microcalorimetric measurements of rat tail tendon collagen in different aqueous media show the following behavior of denaturation temperature (Td) and of denaturation enthalpy (deltaHd): H+ and OH- ions lower Td significantly beyond pH 4...11. Addition of salts (0.15 M) generally lowers Td in the range between pH 5 and 10, I- being more effective than Cl… (More)

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