Conformational transitions of solubilized trout elastins

CD measurements on polypeptides obtained from trout elastin by mild acid hydrolysis (α‐elastin) or cyanogen bromide cleavage (CB‐elastin) are compared with the results of analogous studies on bovine α‐elastin. The spectra show that bovine and trout elastin, despite their compositional differences, have a similar β‐turn content. This is discussed with reference to the molecular evolution of the protein and the function of β‐turns in elastin.