ISSN:
0006-3525
Schlagwort(e):
Chemistry
;
Polymer and Materials Science
Quelle:
Wiley InterScience Backfile Collection 1832-2000
Thema:
Chemie und Pharmazie
Notizen:
The objective have been to establish if those ions which are known to change the stability of the structure of proteins, have any influence on the properties of ionizable polypeptides. Potentiometric titrations and complementary optical rotation data are presented for aqueous solutions of poly-L-lysine (PLL) in the presence of KSCN, KCl, and KF, and for poly(L-glutamic acid) (PLGA) in the presence of KSCN, KCl, and LiCl. The following measured quantities which are affected by salt concentration were obtained: intrinsic pK (pK0), slope of pKapp versus degree of ionization (α) curves, the degree of ionization at which the helix to coil transition occurs, and the free energy of this transition for the uncharged molecule (δG°hel). The effects of nonspecific salts (KCl and LiCl for PLL and KSCN and KCl for PLGA) are small, and about, as expected from general electrostatic considerations. In line with the observations made with isoelectric and cat ionic collagen, specific, effects were noted with KSCN-PLL and with LiCl-PLGA. In the presence of KSCN, the poly-L-lysine helix becomes stabilized at much lower degree of ionization than in the presence of KCl, and the slope of the pKapp versus α plots is greatly reduced. However, ΔG°hel (for the uncharged molecule) is not affected, and pK0 is only slightly higher. We interpret these data in terms of binding of SCN- primarily to the side-chain amino groups (both to R—NH3+ and to R—NH2) solutions. (L-glutamic acid) in LiCl solution has its transition at the same α value as in KCl solution. However, both the slopes of the pKapp versus α plots and the absolute values of ΔG°hel are lower than in KCl solution. We interpret these results in terms of binding of Li+ to side chains as well as to the peptide bond.
Zusätzliches Material:
13 Ill.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1002/bip.1968.360060803
