Table 1. DSC data showing the chain melting transition.
Sample composition | |||||
---|---|---|---|---|---|
Cholesterol | ent-Cholesterol | ||||
SOPC:sterol (molar ratio) | Peptide (all N-acetyl amides) | Tm (°C) | ΔH (kcal/mol) | Tm (°C) | ΔH (kcal/mol) |
7:3 | None | 3.9 | 0.52 | 4.8 | 0.54 |
7:3 | 10% LWYIK | 4.0 | 1.1 | 4.5 | 0.57 |
7:3 | 15% LWYIK | 3.6 | 1.2 | 4.7 | 0.62 |
7:3 | 10% lwyik | 4.2 | 1.0 | 4.1 | 0.80 |
7:3 | 15% lwyik | 4.1 | 1.3 | 3.9 | 0.85 |
6:4 | None | 4.7 | 0.1 | 4.2 | 0.15 |
6:4 | 10% LWYIK | 4.8 | 0.3 | 3.9 | 0.35 |
6:4 | 15% LWYIK | 4.0 | 0.5 | 4.5 | 0.35 |
6:4 | 10% lwyik | 4.8 | 0.4 | 1.5 | 0.16 |
6:4 | 15% lwyik | 4.9 | 0.6 | 3.7 | 0.29 |