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Pressure Induced Changes in the NMR Spectra of a Biopolymer

  • R. K. Williams
  • C. A. Fyfe
  • D. Bruck

Abstract

Previous studies of the effect of pressure on the helix and random coil forms of water-soluble polyamino acids by means of specific conductivity, and absorption spectroscopy in the presence of dyestuffs have been reported by K. Suzuki and Y. Taniguchi [1,2]. These authors reported the volume change for helix-to-coil transition to be negative for poly-D-glutamic acid alone and positive for this polymer in the presence of acridine orange. In order to con-firm that the helix-to-coil transition does in fact correspond to a negative volume change and that increasing pressure does favor the coil as expected by these authors, the present work has been under-taken. The polymer chosen for study, poly-N5-(3-hydroxypropyl)-L-glutamine, PHPG, has no ionizable group in its structure and therefore the helix-coil equilibrium for this polymer is wholly dependent on non-electrostatic forces.

Keywords

Nuclear Magnetic Resonance Spectrum Acridine Orange Deuterium Oxide Barium Oxide Polyamino Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    K. Suzuki and Y. Taniguchi, Bull. Chem. Soc. Japan 40, 1004 (1967).CrossRefGoogle Scholar
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    K. Suzuki and Y. Taniguchi, Biopolymers 6, 215 (1968).CrossRefGoogle Scholar
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    N. Lupu-Lotan, A. Yaron, A. Berger, and M. Sela, Biopolymers 3, 625 (1965).CrossRefGoogle Scholar
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    H. Yamada, Rev. Sei. Instr. 45, 840 (1974).CrossRefGoogle Scholar
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    N. Joubert, N. Lotan and H. A. Scheraga, Biochemistry 9, 2197 (1970).CrossRefGoogle Scholar
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    H. L. Kliman, Ph.D. Dissertation, Princeton University, Princeton, New Jersey (1969).Google Scholar

Copyright information

© Springer Science+Business Media New York 1979

Authors and Affiliations

  • R. K. Williams
    • 1
  • C. A. Fyfe
    • 1
  • D. Bruck
    • 1
  1. 1.University of GuelphGuelphCanada

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