Melting temperature of collagen

The role of carbohydrates in collagen structure is still controversial. The hydroxyproline residues in collagen are required for stabilization of the triple helix by hydrogen bond formation. In the absence of vitamin C (scurvy), the melting temperature of collagen can drop from 42°C to 24°C, because of the loss of interstrand hydrogen bond formation from the lack of hydroxyproline residues. 

Figure 1. (a) Effect of various salts on the melting temperature of collagen swoUen in water (b) Effect of LiCl on the melting and decomposition temperatures of poly-... 

---