Dependence of thermal stability on the number of hydrogen bonds in water‐bridged collagen structure

Abstract

Abstract The probable number of hydrogen bonds has been calculated as a function of the imino acid content for water‐bridged collagen structures. With increasing imino acid content in collagen, the number of hydrogen bonds stabilizing triple‐helical structures become saturation. This might explain the asymptotic character of the empirical relation between thermostability and hydroxyproline content for collagen.