The vibrational heat capacities of bovine collagen in the solid state, below any phase transitions (helix-coil, melting, glass transition, denaturation) in the presence and absence of water, are calculated and compared with experimental data, collected from the literature. The vibrational heat capacities of dry collagen are estimated as a sum of products of the vibrational heat capacity of the individual poly(amino acid) residues and the total number of each kind of sequence of amino acids in the macromolecule of collagen. For the individual poly(amino acid), the vibrational heat capacity is taken from Advanced Thermal Analysis System Data Bank, which was a preliminary estimation using the experimental low-temperature heat capacities data, linked to their vibrational spectra based on the group and skeletal vibration contributions of the poly(amino acid). The difference between the experimental and calculated Cp of the dry collagen is smaller than ± 3%. The vibrational heat capacity of the solid collagen–water system, below any phase transitions, is estimated from a sum of linear combinations of the mass fractions of the vibrational heat capacities of dry collagen and water. The vibrational calculated Cp can be used as a reference baseline for quantitative thermal analysis of experimental Cp in any phase transition obtained by scanning calorimetry for the collagen and collagen–water systems.
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