1995
DOI: 10.1016/s0006-3495(95)79942-8
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Vibrational neutron spectroscopy of collagen and model polypeptides

Abstract: A pulsed source neutron spectrometer has been used to measure vibrational spectra (20-4000 cm-1) of dry and hydrated type I collagen fibers, and of two model polypeptides, polyproline II and (prolyl-prolyl-glycine)10, at temperatures of 30 and 120 K. the collagen spectra provide the first high resolution neutron views of the proton-dominated modes of a protein over a wide energy range from the low frequency phonon region to the rich spectrum of localized high frequency modes. Several bands show a level of fine… Show more

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Cited by 53 publications
(44 citation statements)
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“…5 shows the relative scales of the different contributions from which it can be seen that the proline contribution is still the dominant one at 600 cm À1 , (the doublet peaks would reach the top of the figure if the pDOS were weighted by the number of protons). This result is consistent with the main effect of deuteration of labile protons, reported in [29], which is a reduction in spectral intensity from 500 to 750 cm À1 .…”
Section: High Frequency Vibrationssupporting
confidence: 92%
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“…5 shows the relative scales of the different contributions from which it can be seen that the proline contribution is still the dominant one at 600 cm À1 , (the doublet peaks would reach the top of the figure if the pDOS were weighted by the number of protons). This result is consistent with the main effect of deuteration of labile protons, reported in [29], which is a reduction in spectral intensity from 500 to 750 cm À1 .…”
Section: High Frequency Vibrationssupporting
confidence: 92%
“…The measured INS spectrum of dry PPG 10 [29] is shown in Fig. 3, panel d. The corresponding calculated spectrum is shown in Fig.…”
Section: High Frequency Vibrationsmentioning
confidence: 99%
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“…Nevertheless, many aspects regarding its particular structure near the surface and inside biological macromolecules as well as its link to biological function are still under discussion. [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17] Proteins are known to have a ''limiting hydration'' necessary for function, and thus there must exist a link between hydration and protein functional properties.…”
Section: Introductionmentioning
confidence: 99%