Type-I and type-III collagens were obtained by differential salt fractionation of neutral-salt-soluble collagen from rat skin. Their thermal stabilities were determined by u.v. difference spectroscopy. The ;melting' temperature (T(m)) in 5mm-acetic acid of type-III collagen was almost 2 degrees C above that of type-I collagen. Intramolecular covalent cross-linking had no effect on the thermal stability.
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Carl Christian Danielsen (1982) studied this question.