Abstract
Poly(L-glutamic acid), (Glu)n, forms polyion complexes with various polycations through the Coulombic force. Oligo(ethyleneimine) and (Glu)n form complexes only in the proper pH region, i.e., pH≍5.5 in an aqueous solution or 4.5<pH<6.5 in methanol—water mixture (50: 50), while their quaternary derivatives, H(CH2N+Me2CH2·Cl−)nH, make complexes with (Glu)n over the entire pH range. The α-helical structure of (Glu)n is destabilized by such complexation. These complexations involve cooperative interactions of active sites, so that the complex becomes more stable as the chain lengths of oligo(ethyleneimine) and H(CH2N+Me2CH2·Cl−)nH. A critical chain length for forming a stable complex is 4—5. Furthermore, these complexes seem to change gradually into a more stable conformational state.
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Abe, K., Koide, M. & Tsuchida, E. Complexes of Poly(L-glutamic acid) with Oligo(ethyleneimine)s and their Quaternary Derivatives: Effect of the Chain Length of the Oligomers on Complexation. Polym J 9, 73–78 (1977). https://doi.org/10.1295/polymj.9.73
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DOI: https://doi.org/10.1295/polymj.9.73