Abstract
The thermal copolymerization of lysine with other α-ammo acids has been studied further. The identity of the second amino acid influences various properties of the polymer obtained, including the proportion of α and ε linkages of lysine A review of linkages in proteinoids indicates α and β linkages for aspartic acid, α and γ linkages for glutamic acid, α and ε linkages for lysine, and α linkages for other amino acids. Thermal proteinoids are thus more complex in types of linkage than are proteins.
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