Abstract
The heat effects accompanying the isothermalin vitro polymerization ofPr. mirabilis flagellin on short flagella fragments (seeds) have been measured in phosphate buffer pH 7, at various temperatures employing a batch microcalorimeter. Additionally, at 20 ‡C, measurements have been performed in phosphate as well as Tris- HCl buffer at pH 7.5.
The rate of both heat uptake and release during the process of polymerization was shown to be proportional to the rate of molar ellipticity changes observed by parallel circular dichroism experiments.
No change in the state of protonation of flagellin occurs during the polymerization as indicated by the constancy of the enthalpy values determined in buffers with different heats of ionization. The apparent molar enthalpy of polymerization at 25 ‡C, pH 7, is −34.7±3 kcal per mole of flagellin, the relatively large error mainly resulting from uncertainties of the determination of the percentage of unpolymerized monomers after completion of the reaction.
The most prominent feature of the results obtained in this study is the large temperature variation of the enthalpy, corresponding to a temperature independent heat capacity change ofδc p =−3039±100 cal per degree per mole of flagellin, the error limits referring to the standard deviation in a linear regression analysis.
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Bode, W., Hinz, H.J., Jaenicke, R. et al. Calorimetric studies on thein vitro polymerization ofPr. mirabilis flagellin. Biophys. Struct. Mechanism 1, 55–64 (1974). https://doi.org/10.1007/BF01022560
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DOI: https://doi.org/10.1007/BF01022560