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Helix‐coil stability constants for the naturally occurring amino acids in water. XII. Asparagine parameters from random poly(hydroxybutylglutamine‐co‐L‐asparagine)

The synthesis and characterization of water‐soluble random copolymers containing L‐asparagine with N5‐(4‐hydroxybutyl)‐L‐glutamine, and the thermally induced helix‐coil transitions of these copolymers in water, are described. The incorporation of L‐asparagine was found to decrease the helix content of the polymers in water at all temperatures. The Zimm‐Bragg parameters σ and s for the helix‐coil transition in poly(L‐asparagine) in water were deduced from an analysis of the copolymer melting curves in the manner described in earlier papers. The computed values of s indicate that asparagine destabilizes helical sequences at all temperatures in the range 0–60°C.