ELASTIC PROPERTIES OF ELASTIN
ELASTIC PROPERTIES OF ELASTIN
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DOI：
10.1002/bip.1974.360130404
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发表时间：
1974-01-01
期刊：
影响因子：
2.9
通讯作者：
FLORY, PJ
中科院分区：
文献类型：
--
作者：
HOEVE, CAJ;FLORY, PJ
浸入水中或醇水溶液中的弹性蛋白的热弹性性质与橡胶弹性状态下的典型聚合物的热弹性性质非常相似。当弹性蛋白浸入水中时拉伸时，产生的热量远远超过弹性蛋白所做的功。 25°C 归因于伸长过程中聚合物吸收的水稀释时的放热。膨胀温度系数的负号证实了这一解释。清晰地显示了弹性蛋白纤维内的随机链网络，就像典型橡胶中的网络一样。弹性蛋白的弹性特性无法用两相模型来解释，该两相模型由离散的致密弹性蛋白分子小球通过交联彼此融合，并在间隙中填充稀释剂（水）。
The thermoelastic properties of elastin immersed in water or in aqueous solutions of alcohols closely resemble those of typical polymers in the rubber elastic state. The evolution of heat much in excess of the work performed on elastin when it is stretched while immersed in water at ca. 25°C is attributable to the exothermic heat of dilution by water absorbed into the polymer during elongation. The negative sign of the temperature coefficient of swelling is confirmatory of this explanation. A network of random chains within the elastin fibers, like that in a typical rubber, is clearly indicated. The elastic properties of elastin are not explicable in terms of a two‐phase model consisting of discrete globules of compact elastin molecules fused one to another by cross‐linkages, with diluent (water) filling the interstices.