Heat capacities of amino acids, peptides and proteins

被引：61

作者：

Makhatadze, GI ^{[1
]}

机构：

[1] Texas Tech Univ, Dept Chem & Biochem, Lubbock, TX 79409 USA

来源：

BIOPHYSICAL CHEMISTRY | 1998年 / 71卷 / 2-3期

关键词：

heat capacity; solid state; aqueous solutions; amino acids; thermodynamic properties;

D O I：

10.1016/S0301-4622(98)00095-7

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The heat capacity is one of the fundamental parameters describing thermodynamic properties of a system. It has wide applications in a number of areas such as polymer chemistry, protein folding and DNA stability. To aid the scientific community in the analysis of such data, I have compiled a database on the experimentally measured heat capacities of amino acids, polyamino acids, peptides, and proteins in solid state and in aqueous solutions. (C) 1998 Elsevier Science B.V. All rights reserved.

引用

页码：133 / 156

页数：24

共 82 条

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